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Jinxiu Xiangyue Restaurant

地方菜 · ⭐ 4.6

Courtyard 20, East Dajie, Fengguan Road — Third Floor, Southeast Section, Junyi Runhua Hotel

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Stewed Beef with Sauce

  Stewed beef is a dish made primarily with beef that is marinated, then pan-fried or braised and finished with a seasoned sauce. Main ingredients include beef tenderloin or beef shank, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The beef is heated to absorb the flavors and reduce the sauce, resulting in a rich, thick gravy coating the meat pieces.
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  Pork and Scallion Dumplings

  Pork and scallion dumplings are made primarily with pork and scallions. The pork is minced into a filling, and the scallions are chopped finely. Seasonings are added and mixed thoroughly to form the馅. The dumpling wrappers enclose the filling and are boiled until cooked through, resulting in a fresh taste and rich onion aroma.
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  Old Beijing Soybean Paste

  Old Beijing soybean paste is a fermented soy product primarily made from yellow beans, processed through steaming, inoculation, and fermentation. It is commonly stir-fried with scallions, ginger, garlic, minced pork, or tofu, and used as a condiment or seasoning for meals.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Lotus and Lily

  Lotus root and lily bulb is a dish primarily made with lotus root and lily bulbs. The lotus root is sliced and blanched or stir-fried together with lily bulbs to maintain the crisp and tender texture of the ingredients. A small amount of seasonings such as salt and chicken essence is typically added to enhance the natural fragrance of the ingredients.
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  Ximeng Roasted Lamb Ribs

  Ximeng grilled lamb ribs are made from high-quality lamb ribs sourced from Xilingol League in Inner Mongolia, marinated and then grilled over charcoal. The main ingredients are lamb ribs and a blend of spices. The cooking process emphasizes precise control of heat to ensure the meat is tender and juicy, with a slightly charred exterior.
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  Bamboo Shoot Chicken Soup

  Bàwánghuā Tǔjī Tāng is a soup made primarily from free-range chicken and Bawanghua (a medicinal plant also known as Jianhua). After the chicken is slaughtered and blanched to remove any odor, it is cooked together with clean Bawanghua in a clay pot. Add an appropriate amount of water and simmer gently for 2–3 hours until the chicken becomes tender and the broth turns clear. This dish emphasizes natural flavors without adding excessive seasonings.
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  Chicken Soup with Hand-Torn Tofu

  A dish made by simmering hand-torn old tofu in chicken broth, resulting in tender tofu and rich, savory flavor.
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  Black Truffle Braised Pork

  Black truffle aged wine braised pork is made with fatty pork belly as the main ingredient, combined with black truffle slices and aged yellow wine, slowly stewed over low heat. The pork belly is first blanched to remove any odor, then simmered together with black truffles, aged wine, and seasonings until the meat becomes tender and fragrant.

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