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Jin Shi Yuan Restaurant (Zhima Ying Branch)

Sichuan cuisine · ⭐ 4.7

No. 28-5, Xizhimaying, Jianye Road

Dishes

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  Sichuan Pepper and Fish

  A classic Sichuan dish featuring fresh carp or grass carp, stir-fried with Sichuan peppercorns, chili, ginger, and garlic for a numbingly spicy flavor.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Sichuan-style Mao Xue Wang

  Chuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Spicy Beef Offal Stir-Fry

  Dry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
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  Salt and Pepper Shredded Rabbit

  Salt and pepper shredded rabbit is a Sichuan dish made with rabbit meat, seasoned with salt and pepper. The rabbit meat is shredded, marinated with salt and pepper, then fried until crispy, offering a crisp texture and a slightly spicy, salty flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan-style Boiled Whole Kidney

  A Sichuan dish featuring whole pork kidneys cooked in a spicy, numbing broth with chili and Sichuan peppercorns, known for its bold flavors and tender texture.
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  Boiled Soft Eel

  A Sichuan dish made with fresh eel, quickly blanched in boiling water and served with a savory sauce and hot oil, known for its tender texture and rich flavor.
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  Braised Pork Belly with Secret Sauce

  Braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Sichuan Pepper Chicken

  Teng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chongqing Appetizing Sour Soup Duck

  Chongqing Appetizing Sour Soup Duck is a Sichuan dish made with duck meat and seasoned with sour soup, chili, and Sichuan peppercorns. It has a sour and spicy flavor that stimulates the appetite and features tender meat with strong local characteristics.
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  Fish Head Royal

  A dish made with a large fish head stewed in a rich broth, known for its creamy color and savory flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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