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Jin Yu Fu · Chu Xiang Lu Cai (Jin Chan Dian)

Sichuan cuisine · ⭐ 4.0

Unit 104, Ground Floor, Building 4, Jinzhao Jiayuan District C

Dishes

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  Beijing-style Triple Delicacy Stir-fry

  Beijing-style Stir-fried Three Delicacies is a traditional Beijing dish made primarily from pork tenderloin, pork liver, and pork kidneys. After slicing the three ingredients, they are marinated with cooking wine, soy sauce, and other seasonings, then quickly stir-fried together with scallions, ginger, and garlic. Finally, an appropriate amount of seasoning sauce is added and stirred evenly. The preparation emphasizes precise heat control to maintain the tenderness and smooth texture of the ingredients.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Chicken Gizzard Stir-Fry

  Dry pot spicy chicken gizzards is a Chinese dish featuring chicken gizzards with green peppers, red peppers, and onions, stir-fried quickly at high heat. Chicken gizzards are blanched to remove odor, then stir-fried with chili, garlic, ginger, and seasonings to absorb flavors.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Beijing-style Braised Beef

  Old Beijing stewed beef is a slow-cooked dish using beef brisket as the main ingredient, seasoned with scallions, ginger, garlic, star anise, and other spices. The beef is tender and flavorful, with rich broth, often cooked together with potatoes or carrots.
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  Lord's Lamb

  Belle Ye Lamb is a dish featuring fresh lamb as the main ingredient, typically using leg or shoulder meat. After marinating, it's stewed or braised until tender and flavorful. Common seasonings include scallions, ginger, garlic, and spices like star anise and cassia bark.
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  Sour Stir-Fried Egg with Wood Ear Mushrooms

  Sweet and sour wood ear is a home-style dish made primarily with beef tenderloin, eggs, scallions, ginger, and other ingredients. The preparation involves slicing the meat, marinating it, mixing it with beaten egg liquid, stir-frying, and finally adding vinegar and soy sauce for seasoning. Scallions and ginger are sprinkled just before serving.
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  Jinyu Spicy Chicken

  Jinyu Spicy Chicken is a dish made with chicken, dried chilies, and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. First, the chicken is blanched or fried until slightly golden, then stir-fried with sautéed chilies and peppercorns to absorb the spicy aroma.
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  Jinyu Aromatic Fish

  Jinyu Aromatic Fish features fresh grass carp, paired with bean sprouts and celery, prepared by boiling then stir-frying. The fish is marinated, steamed, mixed with seasoned sauce, and finally combined with vegetables.
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  Famous Mao Xue Wang

  Chiming Mao Xue Wang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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