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Jinxin Jianghu Family Banquet

Sichuan cuisine · ⭐ 3.4

No. 229 Qinglin Street, Building 17, Unit 109, Huanhu Road Section 1

Dishes

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  Dry-Fried Bitter Melon

  A classic Sichuan dish featuring bitter melon stir-fried until slightly crispy, with a savory and slightly bitter taste.
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  Spicy Pot Chicken

  Dry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
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  Black fungus stir-fried with yam

  Black fungus stir-fried with yam is a home-style dish using dried black fungus and yam as main ingredients. Soak the fungus, wash it, peel and slice the yam, then stir-fry yam first, add fungus, and season.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Dipping Water Chicken

  A cold dish made with boiled chicken immersed in a spicy and numbing dipping sauce, featuring Sichuan peppercorns and chili.
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  Sichuan-style Pepper Rabbit

  Spicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
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  Soup-filled Duck

  A dish featuring duck stuffed with rich broth, tender and flavorful.
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  Century Egg and Cucumber Soup

  A refreshing Chinese soup made with century eggs and cucumbers, known for its mild flavor and cooling effect.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  肉末麻婆豆腐

  肉末麻婆豆腐是一道以嫩豆腐为主料，加入猪肉末炒制而成的菜肴。制作时先将豆腐切块焯水，再用油煸香肉末，加入豆瓣酱、蒜末、姜末等调料炒香，随后加水煮沸，放入豆腐块炖煮入味，最后勾芡并撒上葱花。
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  Tofu and Beef Stew

  Soybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
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  Stinky Bean-Flavored Carp

  A Chinese dish featuring fresh carp cooked with fermented black beans, ginger, and garlic, resulting in a savory and aromatic flavor.
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  Braised Pork Shreds

  Shredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
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  Sour Soup with Black Fish

  Sour soup with black fish slices, made with tomatoes, pickled chili, ginger, garlic, and other ingredients, simmered to perfection. The fish is blanched in the sour broth, resulting in a rich, tangy flavor and tender, smooth fish meat.
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  Spicy Rabbit Heads

  Spicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.

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