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Ma Jiu Jiu Xin Chuan Cai

川菜 · ⭐ 3.8

Approx. 40 meters southeast of the intersection of Gu Lou Nan Street and Shifangyan Hutong

Dishes

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  Five-color Sichuan Cold Noodles

  Sichuan cold noodles with colorful vegetables and meat, served with a special sauce made from soy sauce, vinegar, chili oil, Sichuan pepper powder, garlic, and sesame paste.
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  Maoxuewang

  Maoxuewang 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.
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  Preserved Meat and Vermicelli Stew

  Preserved meat and vermicelli stew is made with preserved sausages and pork, combined with soaked vermicelli and seasonings, then slowly simmered in a clay pot. The preserved meats are sliced, the vermicelli softened beforehand, then both are heated together to infuse the vermicelli with rich flavor.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Tofu Soup with Baby Bok Choy

  Braised baby bok choy in soybean or mung bean soup, cooked until tender without excessive seasoning to preserve the natural flavor.
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  Spicy Chicken with Chili

  Spicy 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.
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  Chen-Style Sour Cabbage Fish

  Chen's sour vegetable fish features fresh grass carp, paired with pickled vegetables, ginger slices, garlic cloves, and dried chilies. The fish slices are stewed with pickled vegetables and seasoned to achieve tender fish and rich broth.
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  Chen-Style Spicy Mapo Tofu

  Mapo tofu is a dish made with soft tofu and minced beef, stir-fried with fermented broad bean paste, Sichuan peppercorns, garlic, and ginger. Tofu is cubed, boiled, mixed with seasoned meat, then topped with green onions and Sichuan pepper powder for a smooth, rich flavor.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.
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  Fish-Flavored Lotus Root Cutlets

  Fish-flavored lotus root slices stuffed with seasoned pork, coated in starch and deep-fried golden brown, then stir-fried with a sauce made from scallions, ginger, garlic, doubanjiang, vinegar, sugar, and soy sauce.

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