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Jinxiu Garden Restaurant · Lu Yue Cuisine (Cha Gong Zhuang West Road Branch)

地方菜 · ⭐ 4.9

1st and 2nd Floors, West Side of International Communication Building, Chegongzhuang West Road (Enter the lobby through the main entrance at the central atrium)

Dishes

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  Classic Scallion-Braised Ecological Sea Cucumber

  Main ingredient is ecological sea cucumber, stir-fried with green onion segments. After soaking, sea cucumber and onions are simmered together in broth, soy sauce, and cooking wine for a soft, tender texture infused with rich onion aroma.
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  Braised Sea-Caught Yellow Croaker

  Home-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
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  New-style Nine-turn Intestine

  A modern take on Jiuzhuan Dachang features pork intestines cleaned and blanched, stir-fried with wood ear mushrooms, carrots, and green peppers, seasoned with soy sauce, vinegar, sugar, and cooking wine, then thickened to a glossy finish.
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  Truffle Gold Shrimp Balls

  Truffle golden shrimp balls made with fresh shrimp, marinated after deveining, then lightly coated in starch or egg and deep-fried until golden and crispy. Crispy exterior, tender and chewy inside, served with truffle sauce or oil for enhanced aroma.
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  Yimeng Free-Range Chicken

  Yimeng free-range chicken is selected from chickens raised in the Yimeng mountains, known for its firm and tender meat. After slaughter and preparation, it's cooked with ginger slices and scallions using stewing or braising methods to preserve its original flavor.
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  Deep-sea Sole

  Deep-sea sole is a dish featuring deep-sea sole as the main ingredient, typically cleaned and sliced or cooked whole. Methods include steaming, braising, or pan-frying with ginger slices and green onions to preserve its tender texture.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.
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  Stir-Fried Shrimp with Garlic and Vermicelli

  Steamed garlic and vermicelli shrimp: fresh large shrimp are deveined and steamed with soaked vermicelli. Garlic is sautéed and placed on the shrimp before steaming, resulting in tender shrimp and flavorful, garlic-infused noodles.
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  Brocade Six-Taste Pancake

  Brocade Six-Taste Pancake is a pancake made mainly from flour and various ingredients. The main ingredients include eggs, green onions, carrot threads, wood ear mushrooms, bean sprouts, and minced meat. It is made by pan-frying, with a crispy texture and rich flavor.
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  Jinxiu Zunzhu Quanjiafu

  Jinxiu Zunzhu Quanjiafu is a Chinese combination dish that includes chicken, pork, shrimp, fish slices, and vegetables, cooked by stewing, with a delicious flavor.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.
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  Abalone Sauce Glazed Sea Cucumber

  After soaking, sea cucumber is slowly stewed with abalone sauce to absorb its rich flavor, resulting in a soft and tender texture with intense taste.
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  Braised Softshell Turtle with Yellow Sauce

  Braised Softshell Turtle from Baiyun Lake features turtle from the lake, seasoned with scallions, ginger, garlic, soy sauce, and yellow wine, slowly stewed to create a rich broth and tender meat.

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