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Jing Yi Chuan · Sichuan-Guangdong Cuisine

Sichuan cuisine · ⭐ 4.5

2nd Floor, Donghongqiao Center Mall, No. 299 Youle Road

Dishes

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  Three Onion Stir-fried Abalone Gelatin

  A dish featuring abalone gelatin stir-fried with three types of onions, known for its tender texture and aromatic flavor.
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  Health-preserving Snow Lotus Core

  A nourishing dish made from snow lotus core, paired with goji berries and red dates, gently stewed to deliver a mild, sweet flavor and health benefits.
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  Whiskey Stir-fried Water East Mustard Greens

  A Cantonese dish featuring fresh water east mustard greens stir-fried with whiskey, garlic, and ginger for a savory, aromatic flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Spicy Beef with Odd Flavor

  A Sichuan dish featuring beef slices marinated in a complex sauce with chili oil, Sichuan peppercorns, and peanuts for a bold, spicy, and numbing flavor.
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  Signature Roast Duck

  Our signature roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Chestnut Foie Gras

  Chestnut duck liver is a dish featuring chestnuts and duck liver. Duck liver is marinated and pan-fried until crispy outside and tender inside, while chestnuts are boiled, peeled, and stir-fried or stewed with the liver to blend flavors. The dish has a golden color and rich texture.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Chaozhou Pickled Mustard Greens with Tofu Skin and Pork Tripe Hot Pot

  Chaozhou Pickled Mustard Greens with Tofu Skin and Pork Tripe Hot Pot is a traditional clay pot dish from the Chaoshan region. Main ingredients include pork tripe, Chaozhou pickled mustard greens (made from mustard cabbage), and tofu skin (yuba). The pork tripe is pre-cleaned and blanched, then simmered in a clay pot with pickled greens and tofu skin in broth or water over low heat until the tripe becomes tender and flavors meld. The broth is tangy and appetizing, the tripe is chewy, and the tofu skin becomes silky after absorbing the soup.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Yellow Pepper Sauce Steamed Grouper

  Steamed grouper fish marinated in yellow pepper sauce, resulting in tender flesh with a savory and slightly spicy flavor.
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  Black Truffle Stone Pot Health Stew

  A nourishing stew featuring black truffle, premium meat, and seasonal vegetables slow-cooked in a stone pot for rich flavor and health benefits.

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