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Jin·Fu Rong (Vanke Metropolitian NAVA Store)

Sichuan cuisine · ⭐ 4.0

Vanke Duhui NAVA

Dishes

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  Jiange Spicy Oil Chicken

  Jiange red oil spicy chicken is a cold dish made with chicken thighs. The cooked and cooled meat is sliced and mixed with a spicy red oil sauce made from chili oil, Sichuan pepper powder, garlic, ginger, green onions, sesame paste, soy sauce, vinegar, sugar, and cilantro. It's tender and flavorful.
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  Classic Kung Pao Tiger Shrimp

  Classic Kung Pao Tiger Shrimp uses fresh tiger shrimp, peanuts, dried chili peppers, scallions, ginger, and garlic, prepared using traditional Kung Pao method. Shrimp is marinated and stir-fried, then combined with Kung Pao sauce and crispy fried peanuts for rich texture.
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  Shandong Fried Chicken

  Shandong stir-fried chicken is a dish primarily made with chicken as the main ingredient, typically using whole chicken or chicken pieces, combined with辅料 such as green onions, ginger, garlic, and chili peppers, and cooked through high-heat stir-frying. Seasonings like soy sauce and cooking wine may be added during preparation to enhance flavor and ensure tender texture.
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  Sichuan-style Spicy Boiling River Crab

  Made with Yangtze River rock fish as the main ingredient, seasoned with Sichuan southern specialty spices and prepared using the oil splashing technique. The processed rock fish is mixed with辅料 and quickly blanched in hot oil to absorb aroma, resulting in a fresh, tender, and chewy texture.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Houttuza and Broad Bean Salad

  A cold dish made with fresh Houttuynia cordata and cooked broad beans. Wash and chop the Houttuynia, peel the boiled beans, mix together and season. Simple preparation highlights the natural flavors.
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  Shanghai-style Braised Pork Belly

  A classic Shanghai-style dish featuring tender pork belly braised in a savory-sweet sauce made with soy sauce, sugar, and rice wine.
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  Clear Soup Lion's Head Meatballs

  Clear Soup Lion's Head is a dish primarily made with pork. The pork is minced and mixed with seasonings until well blended, then shaped into large meatballs and slowly simmered in clear soup until fully cooked. The finished dish has tender meat and a clear broth with a delicious flavor.
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  Bohai Large Shrimp

  Bohai Large Shrimp is a dish made with fresh large shrimp from the Bohai region, stir-fried quickly with scallions and ginger. The shrimp is tender and elastic, with a fresh and light taste that highlights the natural flavor of seafood.
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  Beef Cubes in Mapo Tofu

  Beef Cubes in Mapo Tofu is an innovative dish combining beef cubes with the classic Sichuan Mapo Tofu. Ingredients include soft tofu, beef cubes, doubanjiang, garlic, ginger, and Sichuan pepper powder. Tofu is blanched, then simmered with seasoned beef and spices to absorb rich flavors, finished with chopped green onions.
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  Private Oven-Baked Beef Ribs

  Selected high-quality beef ribs are marinated with a secret sauce and baked in an oven until crispy on the outside and tender inside, with juicy and delicious meat.
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  Sugar Oil Dumplings

  A traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
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  Medicinal Pumpkin Bake

  Medicinal baked pumpkin made with pumpkin as the main ingredient, combined with Chinese herbs like goji berries and astragalus. Pumpkin pieces are baked with herbs in a dish, drizzled with honey or seasoning, then steamed or roasted until soft, allowing the herbal flavors to infuse.
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  Qionglai Black Pig Back-Braised Pork

  Qionglai black pig stir-fried pork belly uses Qionglai black pork as the main ingredient. After boiling, the fatty pork is sliced and stir-fried with green peppers and garlic chives. First, the meat slices are fried to release oil, then seasonings and vegetables are added for even blending, allowing the meat to absorb the flavors.
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  夫妻肺片 from Jin Guan City

  A cold dish made with beef offal (such as heart, tongue, and tripe) and beef shank, seasoned with chili oil, Sichuan pepper powder, garlic, soy sauce, and vinegar. The offal is boiled, sliced, and mixed thoroughly with the seasoning to absorb the flavors.
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  Spicy Sichuan Hot Pot with Duck Blood

  Spicy duck blood and tripe hot pot with beef tripe, yellow throat, bean sprouts, luncheon meat, chili, Sichuan pepper, doubanjiang, simmered in broth, finished with egg flowers and scallions.
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  Steamed Big White Fish with Chicken Oil

  Steamed Big White Fish with Chicken Oil is a Chinese dish made with big white fish and chicken oil. The fish meat is tender and delicate, with a rich chicken oil aroma and a delicious taste.
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  Huanghekou Ecological Gali Fish

  Huanghekou ecological gali fish is a dish made with gali fish from the natural waters of the Huanghekou area, cooked by steaming or stewing. The main ingredient is gali fish, with scallions and ginger as seasonings, highlighting the freshness and original flavor of the fish.
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  Black Garlic养生 Chicken Soup

  Black garlic health-preserving chicken soup uses free-range chicken as the main ingredient, combined with black garlic, goji berries, and red dates. Slow-cooked for hours, the chicken becomes tender and the broth rich, while the black garlic softens and develops a unique flavor.

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