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Emei Town · Sichuan Cuisine (International Building Store)

川菜 · ⭐ 4.6

2nd Floor, International Building, No. 301 Zhongshan East Road, Qingyuan Subdistrict (near World Trade Plaza)

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Kung Pao Giant Shrimp

  A spicy and sweet stir-fried dish featuring large shrimp, peanuts, and chili peppers, a modern twist on the classic Sichuan Kung Pao recipe.
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  Emei Boiled Beef

  Emei Boiled Beef is a classic dish originating from Sichuan. Main ingredients include tender beef slices, soybean sprouts, lettuce slices, or other vegetables. The beef is first marinated with egg white and starch for tenderness. Vegetables are blanched and placed at the bottom of a bowl. In a wok, oil is heated to stir-fry broad bean paste, minced ginger, garlic, dried chilies, and Sichuan peppercorns until fragrant and red oil emerges. Water is added and brought to a boil for seasoning. The beef slices are then slid into the soup and quickly cooked before being poured over the vegetables. Finally, minced garlic, chili powder, and Sichuan pepper powder are sprinkled on top, and sizzling hot oil is poured over to release the aromas. The dish features a bright red color, tender beef, crisp vegetables, and is characterized by its numbing, spicy, and savory flavors.
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  E Mei Ma Jiao Sea Bass

  Fresh sea bass cooked with E Mei ma jiao pepper, delivering a spicy and numbing flavor typical of Sichuan cuisine.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Braised Meatballs in Clay Pot

  Braised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Colorful Thick Toast

  A creative dessert made with thick-cut toast layered with fruits, cream, and jam, then baked for a crispy exterior and soft interior.
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  茶树菇牛柳

  茶树菇牛柳以嫩牛柳和茶树菇为主要食材，牛柳切条后用调料腌制，与泡发的茶树菇一同炒制而成。制作过程中通常使用生抽、料酒、淀粉等调味，大火快炒保持牛肉鲜嫩，茶树菇吸味后口感爽滑。
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  Plum-Flavored Spare Ribs

  Plum 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.
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  Golden Boiled Bass in Spicy Sauce

  Fresh bass is simmered with vegetables and spicy seasonings, resulting in a rich, numbingly delicious dish.

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