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Emei Jiujia (Jin Gou He Dian)

Sichuan cuisine · ⭐ 4.8

3rd Floor, Supermarket Fa, West Side of Wancheng Building, No. 19 Jingouhe Road

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Braised Tea Duck

  Zhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan-Style Stewed Sturgeon

  Sichuan-style boiled sturgeon is a dish primarily made with sturgeon. The sturgeon is sliced and quickly blanched in boiling water, then cooked together with side ingredients such as bean sprouts and greens in a sauce made by stir-frying fermented broad bean paste, chili peppers, and Sichuan peppercorns in hot oil.
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  Premium Kung Pao Chicken

  Premium Kung Pao Chicken is made with chicken breast as the main ingredient, combined with peanuts, dried chili peppers, and Sichuan peppercorns, along with葱段 (scallion segments), ginger slices, and garlic slices for seasoning. The chicken is cut into cubes, marinated, then stir-fried together with the fried chili peppers and Sichuan peppercorns. A pre-mixed sauce—containing soy sauce, vinegar, sugar, cooking wine, and starch—is added and quickly tossed to coat evenly. Finally, deep-fried peanuts are sprinkled on top for a rich and satisfying texture.
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  Sesame Sugar Cake

  Sesame sugar cake is a sweet pastry made primarily from flour, with sugar and sesame seeds added. To prepare it, the flour is kneaded into a dough, rolled into a thin sheet, then sprinkled with white granulated sugar and toasted sesame seeds. It is then rolled up, cut into small segments, flattened, and cooked by frying or baking.
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  Mustard-Glazed Kale Salad

  Wash and chop kale, then mix with mustard sauce. The mustard sauce is made from mustard, olive oil, lemon juice, and a touch of honey. When combined with kale, it creates a refreshing salad.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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