Miaochuancai Creative Sichuan Cuisine (Aihai Shopping Mall Store)
川菜 · ⭐ 4.2
Guoning East Road 919, Pidu District
Dishes
Daliangshan Mushroom Emperor PotDaliangshan Mushroom Emperor Pot features wild mushrooms from Daliangshan, Yunnan, including premium varieties like matsutake, chicken fungus, and boletus, simmered slowly with free-range chicken. The broth is clear, rich in mushroom aroma, with a fresh and savory taste, high in nutrition.
Miaopai Sauce DuckMiaopai Sauce Duck features tender duck meat marinated in a secret sauce and slowly braised to perfection, delivering rich flavor and a glossy finish.
Kung Pao ShrimpKung Pao Shrimp features fresh shrimp with peanuts, dried chilies, and scallions, ginger, and garlic. The shrimp is marinated, stir-fried, then combined with crispy peanuts and a savory sauce for a tender, flavorful dish.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.- Handmade Steamed Matsutake BunA delicacy made with fresh matsutake mushrooms wrapped in soft dough and steamed to perfection, offering a rich, earthy flavor.
Pork Head Salad with Houttuynia HerbA cold dish made with boiled pork head meat and houttuynia herb, seasoned with garlic, chili oil, soy sauce, and vinegar for a fresh, spicy flavor.
Almond Braised PorkA fusion dish combining traditional braised pork with almond flavor, featuring tender pork and crunchy almonds.
Braised Abalone with Chinese Yam in SauceFresh abalone is slowly braised with Chinese yam and a savory sauce, resulting in a tender and nutritious dish.
Flame Mixed Blood SausageFlame Mixed Blood Sausage is a Sichuan dish made by stir-frying blood sausage with various ingredients such as duck blood, pork blood, bean sprouts, wood ear mushrooms, and tofu, along with chili and Sichuan peppercorns. It has a spicy and numbing flavor with a strong local taste.
Herb-Roasted ChickenHerb-roasted chicken features a whole chicken marinated in herbs like thyme, garlic, and olive oil, then slowly roasted to perfection for a flavorful and tender dish.
Stewed Eel in Stone PotA dish of fresh eel slices stewed with garlic and ginger in a stone pot, resulting in tender meat and rich aroma.- Bok Choy and Pork Rib Stewed with RadishBok choy and pork rib stewed with radish, a savory dish combining tender meat, soft radish, and fresh greens in a rich broth.
Peanut Lotus Root SoupMade primarily from peanuts and lotus root, simmered slowly with water. The soup is clear in color and has a refreshing sweet taste, known for its benefits in nourishing lungs, beautifying skin, and improving digestion.
Plum-Flavored Spare RibsPlum ribs is an innovative Chinese dish featuring pork ribs as the main ingredient and dried plums as a key辅料. The ribs are first pan-fried until golden brown, then simmered slowly with dried plums and seasonings until tender, allowing the sweet-sour flavor of the plums to fully penetrate the meat.