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Zijin Yuan Private Kitchen

特色菜 · ⭐ 4.4

No. 328 Bancang Street (180 meters on foot from Exit 1 of Jiangwangmiao Metro Station)

Dishes

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  Five-Spice Beef

  Five-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
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  Fried Pork Scraps with Bok Choy

  Oil渣烧青菜 is a home-style dish made with pork cracklings and greens. Wash and chop the greens, set aside the cracklings; heat oil in a pan, stir-fry the cracklings until fragrant, then add greens and stir-fry until just cooked through. Season and serve.
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  Pickled Vegetable Fish

  A dish featuring fresh fish fillets and pickled vegetables, known for its tangy and spicy flavor. The fish is tender and the broth rich with fermented vegetable aroma.
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  Spicy Mala Fish

  Spicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
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  Charcoal-Grilled Fish

  A dish made by grilling fresh fish over charcoal with a special marinade, resulting in a crispy exterior and tender interior, often served with vegetables like bean sprouts and potatoes.
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  Braised Mixed Sea Fish

  Red-braised sea fish is a Chinese dish featuring various seafood fishes like eel, yellow croaker, and Spanish mackerel, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish are cleaned, pan-fried until golden, then simmered slowly with seasonings and water until flavorful.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.
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  Garlic Lobster

  Garlic shrimp is made with fresh shrimp as the main ingredient, combined with large amounts of minced garlic, ginger slices, green onion segments, and other辅料, prepared by high-heat stir-frying or stewing. After processing, the shrimp's intestinal vein is removed and stir-fried together with garlic, allowing the garlic aroma to fully penetrate the shrimp meat, resulting in a tender texture and rich fragrance.
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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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  Leek-flavored Pork Loin Slices

  Leek-flavored pork kidney slices is a dish made with pork kidneys and leeks. The kidneys are sliced, cleaned to remove odor, then quickly stir-fried with chopped leeks to keep the meat tender and the leeks fragrant.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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