Close

Jia Lan Ya Xu Fusion Cuisine (High-tech Branch)

特色菜 · ⭐ 4.5

Room 208, Building 7A, Baolaiya Residential Community, north of Guanggu Avenue and on Feiyue Middle Road

Dishes

• 

  Chef's Beef Brisket

  Chef's beef brisket features premium beef brisket slow-cooked to tenderness. Main ingredients include beef brisket, spices, and broth, prepared using traditional Chinese braising techniques for rich, savory flavor.
• 

  Yunnan Steam Pot Chicken

  Yunnan steam pot chicken features chicken as the main ingredient, combined with ham, mushrooms, and ginger slices. Ingredients are placed in a special steam pot and cooked using steam to retain their original flavor.
• 

  Low-Fat Chicken Salad

  A healthy salad featuring grilled chicken breast and fresh vegetables, dressed with a light vinaigrette—perfect for weight loss.
• 

  Da Dong Crispy Duck

  Da Dong's non-greasy roast duck uses premium Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, distinct layers of flavor. Temperature and heat are carefully controlled to ensure crispy skin without grease and juicy meat.
• 

  Creamy Rose Mosaic

  Fresh rose petals and cream are slowly baked at low temperature to create this dish. The petals remain tender, infused with rich dairy aroma, offering a layered texture and refreshing elegance.
• 

  Bao Ding Stewed Ox Tail

  A Chinese dish featuring ox tail slowly stewed with spices and seasonings until tender, resulting in rich, savory flavors.
• 

  Pineapple and Seafood Tofu

  Pineapple and seafood tofu is made with soft tofu, pineapple, shrimp, crab sticks, and other seafood ingredients, stir-fried to perfection. The dish has a tender, smooth texture with a balanced sweet and sour taste and rich seafood aroma.
• 

  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.
• 

  水煮黑鱼

  水煮黑鱼是一道以黑鱼为主料的菜肴，将黑鱼切片后与豆芽、白菜等配菜一同放入沸水中焯烫，再加入特制的麻辣调料和辣椒油烹制而成。成品鱼片嫩滑，配菜爽脆，汤汁浓郁。
• 

  Pickled Chili Beef with Sour Cabbage

  A spicy Sichuan dish featuring tender beef slices stir-fried with pickled chili and sour cabbage, delivering a tangy and fiery flavor.
• 

  Beef Cubes Stir-fried with King Oyster Mushrooms

  Beef cubes stir-fried with king oyster mushrooms, a savory and satisfying dish.
• 

  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
• 

  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
• 

  Prime Wild Mushroom Emperor

  Selected wild mushrooms slowly simmered in clear broth, preserving natural flavors. Clear soup with rich mushroom aroma and fresh, savory taste, highly nutritious.
• 

  Abundant Oyster Fritter

  Fresh oysters are combined with eggs, sweet potato starch, and green onions, then deep-fried to create a crispy outer layer and tender, juicy interior. The oysters are plump and flavorful.
• 

  Sour Radish Stir-Fried Noodles

  A Chinese home-style dish made with sour radish and rice noodles, stir-fried for a tangy, spicy flavor.
• 

  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
• 

  Fermented Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after腌制. The fish is marinated with salt and seasonings for several days to develop its distinctive aroma, then cooked by pan-frying or braising with ginger, garlic, and green onions for a rich flavor.

Reviews