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Zhiji · Chinese Fusion Cuisine (Jinrongjie Fuchengmen Branch)

特色菜 · ⭐ 0.0

1st Floor, Sichuan Tower, Fuchengmen Wai Dajie

Dishes

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  Zhongyuan Leek Meatballs

  Zhongyuan Leek Meatballs is a traditional Chinese dish made with leek and pork. The chopped leek is mixed with seasoned pork and formed into meatballs, then cooked by frying or boiling.
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  Cold Sheep

  Cold Sheep is a dish made with lamb as the main ingredient, which is marinated, cooked, and then eaten cold. It has a fresh and tender texture, with a light flavor, suitable for summer consumption.
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  Braised Quail Legs with Ginger

  A dish featuring pigeon legs as the main ingredient, cooked with aged ginger (ginger mother). The pigeon legs are processed and simmered with sliced ginger, absorbing the ginger's aroma to create tender meat with rich flavor.
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  Dry-burned Deep-sea Yellow Croaker

  Dry-burned deep-sea yellow croaker is made with fresh deep-sea yellow croaker as the main ingredient. After marinating, the fish is pan-fried until golden on both sides, then simmered slowly with a seasoned sauce to allow the fish meat to fully absorb the flavors. Finally, the sauce is reduced to completion.
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  Dukang Wine Pan-Fried Qingyuan Chicken

  Dukang Wine Pan-Fried Qingyuan Chicken is a dish made with Qingyuan chicken marinated in Dukang wine and pan-fried. The chicken has a crispy outer layer and tender inside, with a subtle wine aroma.
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  Sichuan Pepper Garlic Pork Ribs

  Sichuan Pepper Garlic Pork Ribs is a Chinese dish made with pork ribs, Sichuan pepper, and garlic. The ribs are marinated and fried until golden and crispy, then stir-fried with Sichuan pepper and garlic for a fragrant and flavorful taste.
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  Luoyang Meat Slice in Soup

  A traditional Henan dish featuring tender pork slices cooked in bone broth, served with wood ear mushrooms and vermicelli for a rich, savory flavor.
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  Fried Five-Spice

  Fried Five-Spice is a dish featuring ingredients marinated in five-spice powder, typically pork or chicken, coated in starch or batter, then deep-fried until golden and crispy.
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  Beef Shank Stew with Chinese Yam

  Beef brisket stew with Chinese yam is a slow-cooked dish featuring beef brisket and peeled, sliced Chinese yam. Simmered in a clay pot with ginger, scallions, and seasonings until tender and creamy.
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  Peony燕菜

  A traditional Henan dish made by shaping vermicelli into peony flowers and steaming with chicken broth and seasonings for a delicate, elegant flavor.
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  Stir-fried Water Chestnuts with Gan Tree Seeds

  Gan Shu Zi stir-fried with Water Lotus is a dish using Gan Shu Zi and water lotus as main ingredients. Gan Shu Zi is a wild vegetable, and water lotus refers to the tender stems or leaves of aquatic plants. After washing and cutting into segments, they are stir-fried in hot oil with seasoning. Simple preparation preserves the natural flavors.
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  Glutinous Rice and Three-String Chestnut Stew

  Glutinous Rice and Three-String Chestnut Stew is a stew made with glutinous rice, pork three-string, and chestnuts. The glutinous rice is cooked together with pork three-string and chestnuts to absorb the broth, resulting in a soft and fragrant texture.
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  Braised Pig's Trotter with Fish Maw and Acidic Radish

  A stew made with pig stomach and fish maw, slow-cooked with sour radish. After cleaning, pig stomach and soaked fish maw are simmered in water with seasonings until tender, while the sour radish adds a refreshing tang for layered flavors.
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  Sour Soup with Meatballs and Mushroom-Braised Wagyu Tail

  This dish features lion's head meatballs and grain-fed beef tails, braised with mushrooms. The beef tails are blanched first, then cooked slowly with the meatballs in a sour broth until tender, while mushrooms absorb the rich flavors.
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  Sour Soup with Lion's Mane Mushroom and Grain-Fed Beef Tail

  Sour soup with lion's mane mushroom and grain-fed beef tail is a dish made with sour soup as the base, combined with lion's mane mushroom and beef tail. The main ingredients are sour soup, lion's mane mushroom, and beef tail, cooked by stewing, with a fresh taste and rich sourness and meaty aroma.
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  Spicy and Sour Watercress with Sea Linggu

  Stir-fried watercress and sea fungus with spicy and sour flavor: blanch watercress, clean and slice sea fungus. Stir-fry garlic and chili in hot oil, add watercress, then sea fungus. Season with vinegar, soy sauce, salt, and a touch of sugar.
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  Wen Zhu

  Wen Zhu is a dish primarily made with bamboo shoots, typically fresh tender shoots sliced or cut into segments, paired with a small amount of pork or chicken, boiled or blanched in water, then stewed with seasonings. The process emphasizes preserving the crisp texture and natural flavor of the bamboo shoots.
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  Pan-fried Sanmen Crab

  Pan-fried Sanmen crab is a dish featuring Sanmen crab as the main ingredient. The crab is cleaned, cut into pieces, and pan-fried until slightly golden. Then, ginger, garlic, and seasonings are stir-fried, followed by adding water or broth to simmer and infuse flavor.

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