Shu Jiu New Sichuan Cuisine
川菜 · ⭐ 3.7
Northwest corner of the intersection of Zhengguang North Street and Nongye East Road, Zhengdong New Area
Dishes
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Kung Fu Sour Cabbage PerchKung Fu Sour Cabbage Perch is a Chinese dish made with perch, sour cabbage, ginger, garlic, and other seasonings. The perch is pan-fried and then stewed with sour cabbage, resulting in a tender texture and a harmonious blend of the sour cabbage's tanginess and the perch's freshness.
Big Knife Boiled BeefDan's water-boiled beef is a Sichuan dish featuring thin slices of beef cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and spices like chili and Sichuan pepper. The key is precise heat control to ensure tender beef and rich broth.
Fruit PlatterA fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
Fruit SaladFruit salad is primarily made by mixing various fresh fruits cut into pieces. Common ingredients include apples, bananas, oranges, grapes, strawberries, and kiwi. To prepare, wash the fruits thoroughly, cut them into uniform small pieces, place them in a container, mix well, and optionally add a small amount of honey or lemon juice for flavor. For best taste, refrigerate before serving.
Seafood Supreme MaoxuewangSeafood Supreme Maoxuewang is a Sichuan dish made with fresh seafood, beef tripe, duck blood, and various vegetables cooked in spicy and numbing seasonings. It has a rich flavor with a spicy and numbing taste, and is a classic representation of Sichuan cuisine.
Garlic Butter Butterfly Shrimp with VermicelliFresh butterfly shrimp steamed with garlic butter and vermicelli noodles, creating a savory and aromatic dish.
Blueberry YamBlueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Spicy Beauty Pig TrotterSpicy Beauty Pig's Trotter, made primarily from pig's trotters and carefully prepared. The trotters are first stewed until soft and flavorful, then stir-fried with spicy seasonings to create a slightly charred surface and an aromatic spicy scent. The finished dish has a bright red color and a soft yet elastic texture.