Jiaodian Sichuan & Cantonese Fine Dining (Hong Kong Plaza Branch)
川菜 · ⭐ 4.8
3rd Floor, South Tower, Hong Kong Plaza, No. 283 Huaihai Zhonglu
Dishes
Kung Pao Crystal Shrimp BallsKung Pao水晶虾球 features fresh shrimp marinated, coated in a thin layer of starch paste, and deep-fried until crispy. Stir-fried with peanuts, scallions, ginger, garlic, and chili, then tossed in a savory-sweet sauce made from soy sauce, vinegar, sugar, rice wine, and cornstarch slurry for a tender, crunchy bite with mild heat and tangy sweetness.
Appetizer (Complimentary)Fresh vegetables served with a special sauce, light and refreshing, no cooking required.
Sugar-Beaten ChickenA spicy and sweet cold dish made by marinating chicken in sugar, soy sauce, and chili, then air-dried or grilled for a chewy texture.- Spicy Blood Sausage Hot PotA spicy Sichuan dish made with duck blood, offal, and vegetables in a fiery broth seasoned with chili and Sichuan peppercorns.
Jiaodian Mama Basa FishJiaodian Mama Basa Fish is a Sichuan dish made with basa fish and spices such as chili and Sichuan peppercorns. The fish is tender, with a spicy and numbing flavor, showcasing strong regional characteristics.
Pepper-flavored Ox TongueSichuan pepper beef tongue is a dish primarily made with beef tongue, carefully prepared with Sichuan pepper and various spices. The beef tongue becomes tender after being simmered, then combined with the unique aroma and spiciness of Sichuan pepper, resulting in a rich and layered flavor profile.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
MaoxuewangMaoxuewang 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.
Spicy Pepper and Century EggBurned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
Explosive Fill Handmade Glutinous Rice CakeHandcrafted glutinous rice cake with a crispy exterior and soft, chewy interior that bursts with sweet filling when bitten.
Rose Ice JellyRose Ice Jelly is a chilled dessert primarily made with ice jelly, flavored with rose syrup or rose jam. To prepare, soak the ice jelly in water, then drain and mix with sugar water and rose jam until well combined. Chill before serving. Commonly served with toppings such as crushed peanuts and raisins.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Chen's Mapo TofuChen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
Fresh Shrimp Vermicelli PotFresh shrimp and vermicelli stew uses fresh shrimp and vermicelli as main ingredients. Soak vermicelli, place at the bottom of the pot, add fresh shrimp, then pour in broth or water. Simmer gently until vermicelli absorbs the flavor and shrimp is cooked through. Add ginger slices and scallions for aroma.