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Mi Jue (Zengcheng Branch)

Sichuan cuisine · ⭐ 3.8

No. 62 Xicheng Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Chicken Collarbones

  Braised chicken neck bones are simmered in a seasoned sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
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  Braised Duck Heads

  Braised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
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  Braised Duck Feet

  Braised duck feet are primarily made from duck feet, which are first blanched and then slowly stewed in a pot with spices, soy sauce, sugar, and yellow wine. This allows the duck feet to fully absorb the flavor of the braising liquid, resulting in a soft, chewy texture.
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  Braised Duck Neck

  Soy sauce duck neck is a dish primarily made with duck neck. The duck neck is first marinated, then slowly simmered in a specially prepared braising sauce until fully flavored. Finally, it is dried and cut into bite-sized pieces.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Secret Flavor Signature Grilled Fish

  Fresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
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  Lettuce

  Bamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
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  Sour Cabbage Chicken

  Suancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.
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  Sichuan Pepper Chicken

  Green Sichuan pepper chicken is made with chicken as the main ingredient, combined with green Sichuan peppercorns, ginger, garlic, and scallions. After blanching to remove odor, the chicken is stir-fried with the spices to absorb the numbing aroma of the peppercorns and seasoning.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).

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