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Jixiang Family Banquet

特色菜 · ⭐ 3.9

East adjacent to Jiuzhou Hotel, Meili Road

Dishes

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  Five Blessings Mountain Delicacy Handcrafted Meatballs

  Fresh pork is hand-pounded into a paste and mixed with various mountain delicacies such as mushrooms, wood ear, and bamboo shoots, then shaped into balls and gently boiled for a tender, savory dish.
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  Ningxia Tan Lamb Ribs

  Ningxia Tan lamb ribs use specialty Tan lamb from Ningxia, marinated and then grilled or stewed. Main ingredients are lamb ribs and seasonings, with careful heat control to maintain tender meat.
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  Sichuan-Style Sour Cabbage Fish

  Sichuan-style sour fish soup is made with fresh, tender fish meat and tangy pickled vegetables, seasoned with chili peppers and various spices. The fish is smooth and delicate, the pickled vegetables are appetizing, and the broth is pleasantly sour and spicy — a classic dish in Sichuan cuisine.
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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Grassland Stuffed Meat Platter

  A platter featuring meat stuffed into sheep stomach, slow-cooked or steamed for rich flavor and tender texture.
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  Braised Tenderloin with Assorted Mushrooms

  Braised Tenderloin with Assorted Mushrooms is a dish featuring pork tenderloin as the main ingredient, cooked with a variety of fresh mushrooms (such as shiitake, king oyster, and enoki mushrooms). The primary method involves slicing and marinating the tenderloin, then stir-frying until it changes color. The mushrooms are blanched or sautéed to release their aroma. Both are then combined in a pot, simmered with broth or water over medium-low heat to absorb flavors, and finally thickened with a starch slurry. The dish results in tender meat, flavorful mushrooms, and a rich sauce.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Iron Plate Catfish

  A dish featuring fresh catfish cooked on a hot iron plate with aromatics and vegetables, resulting in tender meat and rich flavor.

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