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Cool Guest Jinzun Cool Town Courtyard (Qinye Branch)

特色菜 · ⭐ 4.1

勤业路与勤支路交叉口东80米（勤业地铁3号口附近）

Dishes

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  Braised Pork with Abalone in Vinegar Sauce

  A refined dish combining seafood and pork, featuring abalone and fatty pork belly slowly braised in a vinegar-based sauce, resulting in tender meat and succulent abalone with a tangy flavor.
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  Hand-Picked Crab Roe Stewed with Free-Range Eggs

  This dish features fresh hand-picked crab roe and high-quality free-range eggs. The crab roe is first stir-fried until fragrant, then mixed with broth and beaten eggs before being slowly stewed over low heat until set. The finished dish has a pale yellow color with crab roe evenly distributed throughout the tender egg custard, offering a delicate blend of crab umami and egg flavor.
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  Preserved Vegetable Pork Ribs

  A Chinese dish featuring pork ribs braised with preserved vegetables, resulting in a savory and tender flavor.
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  Yellow Croaker with Chili Oil

  This dish features small yellow croaker from the East China Sea as the main ingredient. The fish is cleaned and then steamed or pan-fried until cooked. Dried chilies, Sichuan peppercorns, and other spices are chopped or coarsely ground, then spread over the fish along with minced garlic and chopped scallions. Finally, hot vegetable oil (usually rapeseed or peanut oil) is poured evenly over the chilies and spices to release a rich aroma. The fish is tender with a complex flavor from the chilies and hot oil.
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  Seaweed and Pork Floss Glacier Eggplant

  Eggplant treated with glacier technique, coated in seaweed and pork floss, offering a savory-sweet, crispy-yet-tender texture.
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  Liyang Black Rice Steamed with Cured Meats

  Liyang Black Rice Steamed with Cured Meats is a traditional Jiangnan dish. Main ingredients include Liyang specialty black rice (glutinous rice dyed black with juice from the Nanzhu leaves) and various cured meats, such as cured pork, Chinese sausage, and cured duck. During preparation, soaked black rice is spread at the bottom of a bowl, topped with neatly arranged slices of cured meats, and then steamed together. The steam allows the fats and savory flavors from the cured meats to permeate the rice, which absorbs the flavors and becomes glossy and tender. The finished dish features shiny black rice and savory cured meats with well-integrated flavors.
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  Beef Ribs with Glutinous Rice and Chinese Yam

  This dish features beef ribs, glutinous rice, and Chinese yam as main ingredients. The beef ribs are cut into pieces, blanched, then simmered together with soaked glutinous rice and peeled, cubed Chinese yam in a pot with water, soy sauce, cooking wine, and ginger slices over low heat until the meat is tender, the rice is soft, and the yam is creamy. The resulting broth is rich, with the natural flavors of the ingredients fully integrated.
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  Delicate Mushroom Fish Ball Chicken

  A nourishing dish combining delicate fish balls and tender chicken, simmered with various precious mushrooms for a rich, savory flavor.
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  Sweet and Sour Green and Red Radish

  Sweet and Sour Green and Red Radish is a classic cold dish or appetizer, primarily made with green radish and red heart radish (or carrot). The radishes are julienned or thinly sliced, briefly salted to remove excess moisture and enhance crispness, then squeezed dry. A sweet and sour sauce made from sugar, white vinegar (or rice vinegar), and a pinch of salt is mixed with the radishes. The dish is then refrigerated to marinate and allow the flavors to meld. The result is a colorful, crunchy dish with a refreshing sweet and sour taste, perfect for stimulating the appetite.
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  Golden Needle Mushroom Meatball Soup

  Golden Needle Mushroom Meatball Soup is a soup dish primarily made with minced pork, daylily buds (golden needles), and various mushrooms. The minced pork is seasoned and mixed until firm, then shaped into meatballs. The soup base, typically clear water or broth, is brought to a boil. The meatballs are added first and cooked through, followed by soaked daylily buds and fresh mushrooms (such as shiitake or white beech mushrooms) simmered briefly. The resulting soup features tender, springy meatballs, crisp daylily buds, and a rich mushroom aroma, with a clear broth and savory flavor.
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  Stir-fried Pork with Deer Antler Mushrooms

  This dish features free-range pork and deer antler mushrooms as main ingredients. The pork is sliced thinly and stir-fried in oil until it changes color. Deer antler mushrooms are then added and stir-fried together. Seasonings such as soy sauce and salt are added, and the dish is cooked until all ingredients are tender and aromatic. The result is a homestyle stir-fry with tender meat and crisp mushrooms.
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  Yellow Gong Pepper Steamed Fish Head

  A classic Hunan dish featuring fresh fish head steamed with yellow gong pepper, delivering a rich, spicy flavor and tender texture.

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