Close

Lu Ji Xiao Guan Black Gold Branch (Nanjing University Branch)

Sichuan cuisine · ⭐ 3.8

Room 106, No. 3, Nanyinyangying Road (470 meters on foot from Exit 2 of Yunnan Road Metro Station)

Dishes

• 

  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
• 

  Lu Ji Yi Guo Xiang

  Lu Ji Yi Guo Xiang is a Chinese dish made with various ingredients and special sauce, mainly including chicken, pork, vegetables, and soy products. It has a delicious taste and strong fragrance.
• 

  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
• 

  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
• 

  Sichuan-style Spicy Chicken

  Sichuan-style spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with crispy fried chicken and spices to absorb the rich, spicy flavor.
• 

  Stir-Fried Shrimp in Oil

  A Chinese dish made by quickly stir-frying fresh shrimp in hot oil, resulting in tender, flavorful shrimp with a glossy red appearance.
• 

  Spicy Pickled Cabbage Chicken Slices

  Spicy pickled cabbage chicken slices made with tender chicken and tangy fermented cabbage, stir-fried with ginger and garlic for a bold, savory kick.
• 

  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Fatty Intestine and Stinky Tofu Stew

  A spicy stew combining tender stinky tofu with flavorful pork intestines, slow-cooked in a rich sauce of chili, garlic, and fermented bean paste.
• 

  Crispy Pepper Fish Head

  Fresh fish head stir-fried with crispy green and red peppers, delivering a spicy and crunchy flavor.
• 

  Stir-Fried Noodles with Meatballs

  Stir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

Reviews