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Jingfu Sihe Yiyuan

特色菜 · ⭐ 4.9

No. A8, Xiaowujilu, Shibalidian Area

Dishes

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  Stir-fried Free-range Chicken with Basil and Chili

  A dish featuring free-range chicken stir-fried with fresh basil and fresh chili, preserving the natural flavors of the ingredients.
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  Five-grain Stew with Shark Fin

  Five-grain stew with shark fin is a dish made by slow-cooking shark fin with various grains like millet, brown rice, oats, and red beans. After soaking the shark fin, it's simmered with grains in water or broth until tender, preserving its natural flavor.
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  Health-preserving Matsutake Chicken Soup with Bamboo Threads

  养生松茸炖竹丝鸡汤以新鲜竹丝鸡为主料，搭配松茸、枸杞、红枣等食材，通过慢火炖煮而成。竹丝鸡肉质细嫩，松茸富含营养，与枸杞、红枣共同提升汤品的滋补效果。
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  Four-Flavor Xinjiang Dried Fruit Platter

  A mixed platter of four新疆 dried fruits, featuring walnuts, almonds, raisins, and red dates, carefully blended and sun-dried without added seasonings to preserve their natural flavors.
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  New Zealand Mint Lamb Cubes

  New Zealand mint lamb cubes is a dish featuring tender lamb from New Zealand, marinated with rice wine and soy sauce, then stir-fried with fresh mint leaves to retain tenderness and infuse mint aroma.
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  Jingfu Private Kitchen Braised Sea Cucumber with Organic Rice

  Sea cucumber is soaked and slowly simmered in premium broth, served with organic fragrant rice. Main ingredients: sea cucumber and organic rice. Cooking focuses on precise heat control to maintain the soft, tender texture of the sea cucumber.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Cherry Blossom Chestnut Foie Gras

  Cherry blossom chestnut foie gras is a fusion dish featuring foie gras, chestnuts, and cherry blossom elements. Foie gras is gently cooked or seared, chestnuts are roasted or steamed after peeling, and cherry blossoms appear as petals or sauce. The dish combines rich foie gras, sweet chestnuts, and fresh cherry blossom notes for layered flavors.
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  烟雾芝士牛排

  烟雾芝士牛排是一道融合创意与视觉效果的西式菜品。主要选用优质牛排，表面煎至焦香后，覆盖厚切芝士片，利用高温使其半融化。上桌时搭配装有果木屑的烟熏罩，揭开瞬间烟雾缭绕，赋予牛排独特的果木熏香。肉质外焦里嫩，芝士浓郁拉丝，口感层次丰富，烟熏味与奶香交织，带来沉浸式的用餐体验。
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  砂锅焗安格斯牛肉

  砂锅焗安格斯牛肉选用优质安格斯牛腩或牛肋条为主料，配以姜片、蒜粒、干葱等香料。牛肉经焯水后，与调料一同放入砂锅，加入适量高汤，慢火焗制至肉质酥烂入味。成菜牛肉色泽红亮，口感软糯丰腴，酱汁浓郁醇厚，带有砂锅特有的焦香，是一道温暖滋补的菜肴。
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  Private Sea Cucumber

  Private sea cucumber dish made with dried sea cucumber, typically soaked and simmered with chicken, ham, abalone, and other ingredients for a soft texture and rich broth.
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  Cashew

  Cashews are characterized by their golden color and crispy texture. To prepare, stir-fry raw cashews over medium-low heat until they turn golden yellow, constantly stirring to ensure even heating until they become fragrant and crunchy.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Flower Pepper Braised Australian Veal

  Thinly sliced Australian beef stir-fried with fresh Sichuan peppercorns, quickly cooked to retain tenderness and original flavor, with the unique numbing aroma of the peppercorns.

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