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Yi Ji Xiang • Jin Zhi Zhong Cai (Financial Street Branch)

特色菜 · ⭐ 4.6

No. 9, Jinchengfang Street (near Financial Street Shopping Center)

Dishes

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  Three-Flavor Plate

  Three-flavor plate is a cold dish combining three different tastes, typically featuring marinated meats, chilled vegetables, and ingredients paired with sauces, presented through simple seasoning and plating to showcase diverse flavors.
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  Yunnan Fresh Mushroom Stir-Fried Chicken Cubes

  Yunnan fresh mushroom stir-fried chicken cubes is a dish made with diced chicken and various wild mushrooms, quickly stir-fried to preserve tenderness and natural flavor.
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  Kung Fu Mushroom Soup

  Gongfu Mushroom Soup is made with fresh mushrooms like shiitake, king oyster, and enoki, simmered in premium broth. Clean and slice the mushrooms, then boil with chicken or pork bone broth, simmer until tender, and season with salt.
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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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  Braised Large Yellow Croaker

  Home-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
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  Star Chef Roast Duck

  Star Chef Roast Duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy, typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Stir-fried Napa cabbage with dried shrimp

  Shrimp dried stir-fried cabbage is a home-style dish using dried shrimp and cabbage. Slice cabbage, soak dried shrimp or use directly. Heat oil, sauté garlic, add cabbage until tender, then mix in shrimp. Season and serve.
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  Sichuan-style Boiled Fish with Dragon-like Tenderness

  Sichuan-style boiled fish features tender fish slices with bean sprouts and cabbage, cooked in a spicy broth made from fried chili peppers and Sichuan peppercorns. The dish offers silky fish and rich, aromatic sauce without excessive heat.
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  Honey-glazed Crispy Shrimp

  Honey-glazed crispy shrimp is a dish featuring fresh shrimp that is marinated and then deep-fried until the exterior becomes golden and crunchy, while the inner shrimp meat remains tender and juicy. A specially prepared honey glaze is drizzled over the dish, combining the freshness of seafood with the sweet aroma of honey, resulting in a rich and layered flavor experience.

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