Close

Lu Yi Family Banquet (JD Branch)

赣菜 · ⭐ 4.6

Room 101, 1st Floor, Comprehensive Building No. 8–10, Plot 1, Century Style, No. 1588 Beijing East Road

Dishes

• 

  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
• 

  Stir-Fried Bullfrog Legs with Young Ginger

  A Sichuan dish featuring tender bullfrog legs stir-fried quickly with young ginger, delivering a spicy and aromatic flavor.
• 

  Stir-Fried Frog Legs with Young Ginger

  A spicy Sichuan dish featuring tender frog legs stir-fried quickly with young ginger, garlic, and chili for a fresh, aromatic flavor.
• 

  Health-Preserving Large Pot

  Health-preserving stew made by slow-cooking chicken, pork ribs, yam, goji berries, red dates, and mushrooms with water and seasonings until tender and the broth is rich.
• 

  Classic Braised Pork Belly

  Classic braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender and glossy.
• 

  Hanging Pot Rice

  A rice dish cooked in a hanging pot or wok, typically with cured meats and vegetables, resulting in flavorful rice and crispy bottom layer.
• 

  Ningdu Three-Cup Chicken

  Ningdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
• 

  客家煎酿豆腐

  客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
• 

  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Ruijin Beef Soup

  A soup made with fresh beef and vegetables like carrots and potatoes, slowly simmered to create a clear broth with tender meat and rich flavor.
• 

  Peking-style Fruitwood Roast Duck

  Old Beijing fruitwood roast duck uses premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, unique flavor. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
• 

  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
• 

  Fish Head White Soup

  A soup made from fresh fish head, simmered slowly with ginger and scallions to create a rich, creamy broth with a delicate flavor.

Reviews