Yu Jia Fish Grill
Sichuan cuisine · ⭐ 3.8
Beside K132 Terminal Station, Meili West Road
Dragon Mate tips
If you are traveling in China to visit Jinan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Beside K132 Terminal Station, Meili West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Slightly Spicy Carp, Meat Skewers, Spinach.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Jinan
- Category: Sichuan cuisine
- Rating: 3.8
- Address: Beside K132 Terminal Station, Meili West Road
- Popular dishes: Slightly Spicy Carp, Meat Skewers, Spinach, Vegetables, Side Dish
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Dishes
Slightly Spicy CarpSlightly spicy carp made with fresh fish and mild chili, steamed or braised to a tender texture with aromatic flavors.
Meat SkewersSkewers are made by threading small pieces of meat onto bamboo or metal skewers. Common meats include pork, beef, lamb, and chicken. During preparation, the meat is typically marinated to enhance flavor, then grilled until golden and crispy on the outside while remaining tender and juicy inside.
SpinachSpinach is a dish primarily made with fresh spinach as the main ingredient. The preparation typically involves washing the spinach, then quickly stir-frying it in hot oil, adding适量 salt and seasonings, and cooking until the spinach becomes tender and vibrant in color.
VegetablesVegetables are a light and healthy dish, primarily made with a variety of fresh seasonal vegetables, prepared through simple cooking methods such as stir-frying, boiling, or steaming. The dish features vibrant colors and a refreshing taste, preserving the original nutrients and natural flavor of the vegetables.
Side DishSide dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.