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Jiao Ai Water Boiled Fish Sichuan Cuisine (Xiangfang Wanda Branch)

川菜 · ⭐ 4.7

Room 326B, Floor 3, Xiangfang Wanda Plaza, No. 17, Hengshan Road (opposite Laochang Chunbing)

Dishes

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  Addictive Sizzling Chicken

  Crispy fried chicken marinated in spicy sauce, delivering a bold and addictive flavor.
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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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  Sichuan Crispy Pork Strips

  Shancheng Xiaosu Rou is a traditional delicacy made primarily from pork, which is marinated and then fried until golden and crispy. For preparation, pork with a balanced mix of fat and lean meat is selected, cut into strips, marinated with a special blend of seasonings, and then deep-fried in hot oil until the exterior is crunchy and the inside remains tender, with a golden color.
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  Jiao Ai Spicy Salt Boiled Fish

  Jiao Ai's salted pepper boiled fish, made with fresh fish meat as the main ingredient, combined with salted pepper and various spices, carefully simmered to create tender fish meat and rich broth that fully embodies the unique flavor of salted pepper.
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  Jiao Ai Old Brine Sichuan Fish (Large)

  Made with grass carp as the main ingredient, this dish is prepared using old jar pickled vegetables, fermented chili peppers, ginger slices, garlic cloves, bean sprouts, and other ingredients. The fish slices are stewed together with the pickled vegetables, resulting in a rich broth and tender, delicate fish meat.
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  椒爱鲜鸡汤老坛酸菜鱼（大份）

  椒爱鲜鸡汤老坛酸菜鱼以大份量呈现，选用新鲜黑鱼或巴沙鱼片为主料，配以老坛发酵的酸菜、野山椒和金黄鸡汤熬制汤底。鱼肉经淀粉抓拌后滑嫩不易散，酸菜爽脆开胃，汤色金黄浓郁。制作时先炒香酸菜与调料，加入鸡汤煮沸后下鱼片烫熟，最后淋上热油激发出花椒与干辣椒的香气。口感酸辣鲜香，鱼片嫩滑，汤底醇厚微麻，酸爽过瘾，适合多人分享。
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  Spicy麻 Chicken with Chili and Sichuan Peppercorns

  Spicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
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  Brewed Plum Syrup Drink

  Brewed hawthorn plum tea mainly uses ingredients like Chinese plums, hawthorn, dried tangerine peel, and licorice. After boiling in water, it's simmered slowly to fully release the flavors, then strained and cooled before drinking.
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  Brown Sugar Glutinous Rice Cake

  Glutinous rice balls filled with brown sugar, made by soaking, steaming, and kneading glutinous rice into a dough, then wrapping it around the sweet filling and shaping into rounds or ovals before frying until golden and crispy. The outer layer is soft and chewy, while the inner filling is richly sweet.
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  Pepper Oil Cucumber with Almonds

  Pepper oil cucumber and almond is a refreshing cold dish, primarily made with fresh cucumbers and crispy, tender almonds. The preparation is simple: slice the cucumbers, blanch the almonds, then toss everything with a specially prepared pepper oil to highlight the crispness of the cucumber and the smooth richness of the almonds.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Scallion Fragrant Pork Fritters

  Scallion-flavored crispy pork strips are made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crispy. Scallions mixed with seasonings are tossed into the meat strips to enhance aroma. The finished dish is crispy on the outside and tender on the inside, with a rich scallion fragrance.
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  Spicy Mapo Tofu - Perfect Rice Companion

  Mapo Tofu is a traditional Chinese dish made primarily with soft tofu and minced beef, using fermented broad bean paste as a key seasoning. The tofu is cut into cubes and simmered with the sautéed minced beef and broad bean paste, then thickened with a cornstarch slurry and finished with chopped green onions for added aroma.
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  Stir-fried Napa Cabbage with Aromatic Heat

  Stir-fried bok choy is a dish primarily made with bok choy (the heart of Chinese cabbage). The bok choy is sliced and quickly stir-fried over high heat, then seasoned with minced garlic and chili to enhance aroma, preserving the crisp and tender texture. Proper control of heat during cooking is essential to quickly release the ingredients' fragrance.

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