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Liu Sanjie Shu Ma Po Sichuan Flavors (Jing Kai Store)

川菜 · ⭐ 3.8

No. 43, Jingkai Area 6, Huizhan Street

Dishes

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  Sichuan Twice-Cooked Pork

  Sichuan twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. Sear the meat slices in a little oil until slightly curled, add seasonings, and stir well for full flavor absorption.
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  Sichuan Pig Intestine Fish

  A Sichuan dish featuring fish fillets and pork intestines, stir-fried with spicy chili, Sichuan peppercorns, and fermented bean paste for a bold, numbing flavor.
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  Spicy Pickled Turnip

  Spicy turnip dish is a stir-fry featuring turnip as the main ingredient, cooked with chili, garlic, and ginger. Sliced or shredded turnip is quickly stir-fried to retain its crisp texture, then seasoned and served promptly.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Sichuan Spicy Ma Po Fish

  A classic Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms, seasoned with fermented broad bean paste, chili, and Sichuan peppercorns.
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  Pork Trotter Soup

  Pig trotter soup is made primarily from pig trotters and simmered to perfection. The broth is creamy white, the trotters are tender and rich in collagen, making it a nutritious dish.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Spicy Pig Brain

  A Sichuan dish made with pig brain cooked in a spicy and numbing sauce, known for its rich flavor and unique texture.

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