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Jian Pu Zhai (Caidian Branch)

地方菜 · ⭐ 4.2

No. 215, Lianhua Lake Avenue (opposite Xin Zhi Gao)

Dishes

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  Farmhouse Tofu Dumplings

  A traditional Chinese dish made by wrapping minced pork and seasonings in tofu, then deep-fried until golden. Crispy outside, tender inside.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan-Style Boiled Fish

  Sichuan-style boiled fish features tender fish slices with bean sprouts and cabbage, stir-fried with dried chilies and Sichuan peppercorns, then simmered in broth. Topped with minced葱姜蒜 and cilantro, finished with hot oil for aroma.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Pickled Vegetable Sweet Potato Noodle Pot

  A spicy and sour dish made with pickled vegetables and sweet potato noodles, simmered together for a flavorful, tangy experience.
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  Braised Eel in Earth Pot

  A dish made by braising fresh eel with ginger, garlic, and chili in a clay pot, resulting in tender meat and rich flavor.
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  Beef with Wine

  Beef with wine is a dish made primarily with beef and paired with alcohol. The beef is usually cooked by stewing or pan-frying, and then combined with an appropriate amount of alcohol to enhance the flavor.
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  Stewed Beef Brisket with Sticky Rice

  A Chinese dish featuring beef brisket and sticky rice, slow-cooked together to create tender meat and flavorful rice.
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  Delicious Frog and Shrimp Stir-fry

  A spicy and flavorful dish featuring tender frog legs and fresh shrimp, stir-fried with chili and Sichuan peppercorns for a bold, numbing heat.
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  Jumping Bullfrog and Beautiful Shrimp

  Jumping Bullfrog and Beautiful Shrimp is a Sichuan dish made with bullfrog and shrimp, stir-fried with chili and Sichuan peppercorns. The bullfrog meat is tender, and the shrimp is chewy, with a spicy and fragrant flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Braised Pork Bone with Lotus Root Soup

  Diaozi Tonggu Wei Ou Tang uses pork bones and lotus root as main ingredients. After blanching the bones, they are simmered slowly in a dented pot with lotus root for several hours to blend nutrients, resulting in a creamy white soup with rich flavor.
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  Spicy Shrimp Balls

  Spicy shrimp balls made with fresh large shrimp, deveined and留尾, marinated with wine and ginger, then fried until slightly golden, then stir-fried with dried chili, Sichuan pepper, garlic, ginger, and scallions to absorb the spicy flavor.

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