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Jinqiu Yi He Yuan Restaurant (Zha Jia Branch)

Hot pot · ⭐ 3.5

Northwest side of Zhongjia Rongyuan, Xingsheng North Road

Dishes

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  Stewed Pork with Sauce

  Braised pork belly is a traditional dish made primarily from pork belly, prepared by boiling, frying, and then steaming. The pork belly is first boiled until tender, then coated with soy sauce and other seasonings before being fried until golden brown. Finally, it is sliced and steamed together with the seasonings until the meat absorbs the flavors and becomes tender and succulent.
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  Hot-pot tripe

  Shuan Du is a dish primarily made with beef or lamb tripe. The cleaned tripe is sliced thinly and quickly blanched in boiling water until cooked through, then eaten with dipping sauces. The preparation emphasizes the freshness of ingredients and precise control of cooking time.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Hot Pot Sheep Offal

  Pot-au-feu of lamb offal is a dish primarily made with lamb heart, liver, lungs, and stomach. During cooking, the offal is first cleaned thoroughly, then placed together with spices into a clay pot and slowly stewed until the ingredients become tender and the broth becomes rich.
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  Braised Radish and Pork Dumplings

  Braised radish noodle meatballs are made with white radish as the main ingredient. The radish is grated and mixed with pork mince, seasoned, shaped into balls, and simmered in a clay pot until tender. The meatballs are soft and delicate, with a delicious broth.
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  Sour Cabbage and Tofu Hot Pot

  A dish featuring sour cabbage and frozen tofu as main ingredients. Sliced sour cabbage and cubed frozen tofu are cooked with pork belly or ham in a clay pot with water and seasonings, simmered slowly until flavorful. The broth is rich and the ingredients tender.
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  Braised Sichuan Cabbage with Rice Noodles and Pork

  A stewed dish featuring pork belly, sour cabbage, and vermicelli. Sliced pork belly is cooked with sour cabbage in a clay pot with water and seasonings, resulting in tender meat, flavorful cabbage, and soft, juicy vermicelli.
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  Clay Pot Chicken Frame

  Stewed chicken frame in clay pot with scallions, ginger, and garlic, simmered slowly to tenderize the meat.
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  3 lbs Lamb Ribs

  3 pounds of lamb spine ribs is a dish made primarily from lamb vertebrae, prepared by blanching and slow stewing. Main ingredients include fresh lamb spine ribs, seasoned with scallions, ginger, star anise, cinnamon, and other spices for a rich, tender flavor.
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  Sizzling Pigeon Crop

  Pan-seared squab crop is a dish made from the crop of pigeons, cleaned and stir-fried with葱姜蒜 on a hot iron plate. The crop is blanched to remove odor, marinated, then quickly cooked on high heat to retain tenderness.

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