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Jingxi Zuo Jianghu Cai (Hegang Future City Branch)

Sichuan cuisine · ⭐ 4.7

No. 25 Xinyuan Street Courtyard, Building 20, Unit 101

Dishes

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  Beijing's Finest Pig Face Stew

  Beijing's premium pig face dish uses pork face meat, simmered and reduced to perfection. Rich in collagen, it offers a soft, tender texture when slow-cooked with scallions, ginger, and garlic.
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  Gu's Tofu Pudding

  Gujia Bean Curd is a dish made with soft tofu as the main ingredient, combined with vegetables, minced meat, or shrimp. After blanching, the tofu is simmered in broth with seasonings to absorb the flavors, resulting in a delicate and tender texture.
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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 tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Goji Shoots

  Goji sprouts are young leaves from the goji plant, typically harvested in spring. After washing, they can be served cold, stir-fried, or in soups. Main ingredient: goji sprouts; preparation includes blanching and seasoning or simple cooking with garlic and sesame oil.
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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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  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.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Fried Dumpling

  Zha Gao is a traditional snack made primarily from glutinous rice flour and red bean paste. The preparation involves mixing glutinous rice flour with water to form a paste, filling it with red bean paste, and then frying it in hot oil until golden and crispy.
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  Boss's Wife's Layered Meat Pie

  Boss's wife's layered meat pie is a pastry made with pork filling seasoned with scallions, ginger, and other seasonings, wrapped in multiple layers of dough, then pan-fried or baked. The dough is made from flour and water, repeatedly rolled and pressed to create distinct layers, resulting in a rich texture where the filling and crust alternate.
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  Cashew Eggplant Sticks

  Cashew eggplant sticks are a dish made with eggplant slices fried or sautéed, then stir-fried with cashews and seasonings. The texture is crispy on the outside and tender inside, with the crispiness of cashews and the softness of eggplant.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Cilantro Stir-Fried Beef

  Cilantro stir-fried beef is a dish made primarily with beef and cilantro. Beef slices are marinated, then quickly stir-fried with washed and chopped cilantro, seasoned and ready to serve.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Fish

  Spicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.

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