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Jiao Ai Shui Zhu Yu Chuan (Haidian Da Yue Cheng Store)

Sichuan cuisine · ⭐ 4.3

Jiaoai Restaurant, Units 13–14, 4F, Haidian Joy City, Phase IV, Daniu Fang Community, Northwest Section (south of Cuinan South Road)

Dishes

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  Addictive Spicy Chicken

  Cut chicken into small pieces and marinate with cooking wine, salt, and other seasonings. Stir-fry dried chilies and Sichuan peppercorns until fragrant, then add the chicken pieces and stir-fry until golden and crispy. Finally, add葱姜蒜 (scallions, ginger, garlic) and seasonings, and stir well.
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  Jiao Ai Spicy Salt Boiled Fish

  Jiao Ai's salted pepper boiled fish, made with fresh fish meat as the main ingredient, combined with salted pepper and various spices, carefully simmered to create tender fish meat and rich broth that fully embodies the unique flavor of salted pepper.
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  Salt-and-Pepper Boiled Beef

  Sichuan-style salted beef is a dish made with beef and vegetables like green and red peppers. Beef slices are marinated, quickly boiled with vegetables, then seasoned with pepper salt for a unique aroma and texture.
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  Le Shan Sweet Skin Duck

  Sweet-skinned duck is made from duck marinated, air-dried, then deep-fried until crispy. A special syrup or honey glaze is brushed on for a glossy red finish. The skin is crunchy while the meat remains tender with a sweet and slightly salty flavor.
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  Amber Kung Pao Shrimp Balls

  Amber Kung Pao Shrimp Balls feature fresh shrimp, peanuts, scallions, ginger, garlic, and green/red peppers. Shrimp are marinated, stir-fried, then tossed in a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch). Finished with crispy peanuts for a glossy, tender, flavorful dish.
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  眉山酸菜炒鸡蛋

  眉山酸菜炒鸡蛋是一道以眉山酸菜和鸡蛋为主要食材的家常菜。将鸡蛋打散后倒入热油锅中炒至凝固，再加入切好的酸菜翻炒均匀，使酸菜的酸味与鸡蛋的鲜香融合。
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  Brown Sugar Glutinous Rice Cake

  Glutinous rice balls filled with brown sugar, made by soaking, steaming, and kneading glutinous rice into a dough, then wrapping it around the sweet filling and shaping into rounds or ovals before frying until golden and crispy. The outer layer is soft and chewy, while the inner filling is richly sweet.
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  Pepper Oil Cucumber with Almonds

  Pepper oil cucumber and almond is a refreshing cold dish, primarily made with fresh cucumbers and crispy, tender almonds. The preparation is simple: slice the cucumbers, blanch the almonds, then toss everything with a specially prepared pepper oil to highlight the crispness of the cucumber and the smooth richness of the almonds.
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  Lychee-flavored Kung Pao Chicken

  Lychee-style Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The chicken is cut into cubes, marinated, then stir-fried together with a prepared sauce, and finally mixed with fried peanuts. This dish has a bright red color and a rich, complex flavor.
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  Scallion Fragrant Bamboo Shoots

  Scallion-scented bamboo shoots is a dish made primarily with fresh bamboo shoots and scallions. Bamboo shoots are sliced, blanched to remove bitterness, then stir-fried with white scallion segments. Seasoned with salt and light soy sauce, finished with chopped green scallions for aroma. Simple preparation highlights the natural flavors.
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  Delicious Stir-Fried Preserved Pork

  Hui Guo La Rou is a Chinese dish featuring cured pork as the main ingredient. The pork is sliced, boiled, then stir-fried with vegetables like green peppers and onions, along with fermented bean paste, garlic, and ginger.
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  Stir-fried Napa Cabbage with Aromatic Heat

  Stir-fried bok choy is a dish primarily made with bok choy (the heart of Chinese cabbage). The bok choy is sliced and quickly stir-fried over high heat, then seasoned with minced garlic and chili to enhance aroma, preserving the crisp and tender texture. Proper control of heat during cooking is essential to quickly release the ingredients' fragrance.

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