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Jing Tuo Private Kitchen

特色菜 · ⭐ 4.3

No. 175 Yunqi Road

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Stir-Fried Triple Crisp

  A stir-fried dish featuring pork stomach, duck intestine, and beef tripe, known for its crisp texture and spicy flavor.
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  Stir-Fried Bullfrog

  Stir-fried frog legs is a dish made by quickly stir-frying frog legs with chili peppers, scallions, ginger, garlic, and other seasonings. The preparation involves high-heat stir-frying of the prepared frog legs together with the seasonings to preserve their fresh and tender texture.
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  Sizzling Crisp Tripe

  A spicy stir-fried dish made with crisp pork tripe and vegetables, popular in Sichuan cuisine.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Sugar Dumplings

  A traditional snack made by wrapping sweet fillings in dough from flour, sugar, and water. The dough is kneaded, rolled thin, filled, sealed, then boiled or steamed.
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  Stir-fried Chicken with Old Ginger

  Old ginger stir-fried chicken is a Chinese dish featuring chicken and old ginger as main ingredients. Chicken pieces are stir-fried with sliced ginger and seasonings, absorbing the spicy aroma of ginger. The process typically involves heating oil, sautéing ginger first, then quickly stir-frying chicken until cooked through.
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  Cured Pork Face

  Preserved pork face is a specialty dish made by curing, drying, or smoking pork facial meat. Main ingredients include pork face, seasoned with salt, Sichuan pepper, and star anise, then air-dried or smoked to achieve a firm texture and rich flavor.
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  Flower Stone Tofu

  Hua Shi Xiang Gan is a dish made primarily from dried tofu, typically stir-fried with cauliflower after blanching the tofu to remove any odor. It's cooked with葱姜蒜 and seasonings until flavorful.
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  Braised Rice Tofu with Dried Radish

  Braised Rice Tofu with Dried Radish is a home-style dish featuring rice tofu and dried radish. Rice tofu, made from rice浆, has a soft and tender texture, while dried radish, sun-dried from white radish, is salty, fragrant, and chewy. To prepare, rice tofu is cut into pieces, and soaked dried radish is sliced. Garlic, chili, and other aromatics are stir-fried in oil until fragrant, followed by the dried radish. Rice tofu is added and gently stir-fried. A moderate amount of water or broth is added, seasoned with soy sauce and salt, then simmered over medium-low heat until the sauce reduces and the flavors penetrate. The dish is savory with a hint of spiciness, contrasting the crunch of radish with the tenderness of tofu.
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  Stir-Fried Beef Tripe with Garlic

  A spicy Sichuan dish featuring tender beef tripe stir-fried quickly with garlic, delivering a bold, aromatic flavor.
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  Spicy and Sour Beef Tripe

  Sour-spicy beef tripe is a cold dish made primarily with beef tripe. After cleaning and blanching, the tripe is sliced into thin strips and mixed with garlic, chili, vinegar, soy sauce, and Sichuan pepper oil to create a refreshing and tangy flavor.

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