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Jin Lu Authentic Sichuan Cuisine (IFC Branch)

Sichuan cuisine · ⭐ 4.1

Water Feature Plaza, 3rd Floor (exterior), Chengdu Lufoushi Square, No. 4 Renmin South Road, Section 4

Dishes

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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 tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Signature Stone Pot Chicken

  Signature stone pot chicken is a dish made with chicken, potatoes, green peppers, and onions, slow-cooked in a stone pot. Chicken pieces are cooked with vegetables in a heated stone pot, seasoned and simmered to absorb the rich broth flavors.
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  Water Barrel Beef

  A Chinese dish featuring beef slow-cooked in a large barrel with vegetables and seasoned sauce, resulting in tender meat and rich flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Beef Tofu Pudding

  Beef tofu is a dish made with soft tofu and beef. Tofu cubes are cooked with tender beef in broth or water, allowing the tofu to absorb the rich flavor. Some recipes add a small amount of starch to thicken the sauce.
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  Pork Stomach Chicken Clay Pot

  Pork stomach and chicken clay pot dish made with fresh pork stomach, chicken, ginger, goji berries, and other ingredients, slowly stewed over low heat. Clear broth with rich aroma, tender pork stomach and juicy chicken.
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  Pork Trotter in Clear Soup

  A traditional Chinese dish featuring tender pork trotters simmered in a clear broth, known for its rich gelatinous texture and savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Sichuan Beef Tongue with Sichuan Peppercorns

  A Sichuan dish featuring beef tongue stir-fried with Sichuan peppercorns, known for its numbing and spicy flavor.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Green Pepper Wuyu Slice

  A Chinese dish made with tender fish slices and crisp green peppers, stir-fried to a savory and slightly spicy flavor.
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  Wind-born Salmon

  A cold dish featuring fresh salmon, lightly prepared with seasonal vegetables and a special sauce, served chilled for a refreshing taste.
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  Yin-Yang Glutinous Rice Dumplings

  Yangguo Zibá is a traditional snack made primarily from glutinous rice. The glutinous rice is steamed, then pounded into a dough, divided into small portions, flattened, and deep-fried until golden and crispy. The finished product has a crisp exterior and a soft, chewy interior, typically served with sweet chili sauce or brown sugar syrup.

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