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Zijing Hotel Chinese Restaurant

江浙菜 · ⭐ 3.9

Zijing Hotel, No. 53 Yangong Temple

Dishes

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  南瓜红豆卷

  南瓜红豆卷以南瓜泥和面粉制成面皮，包裹煮熟的红豆沙馅料，经蒸制而成。主要食材包括南瓜、面粉、红豆沙。制作时将南瓜蒸熟后压成泥，与面粉混合揉成面团，擀成薄片后包入红豆沙，卷成圆柱状，再切段蒸熟。
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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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  Sichuan-style Spicy Blood Duck

  Chuan香 Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and canned meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan peppercorns, doubanjiang, ginger, and garlic before adding broth and simmering to infuse flavor.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Sichuan Pickled Cabbage Fish

  Fresh carp is cooked with pickled cabbage, vegetables, and spicy chili oil to create a tangy and numbing flavor typical of Sichuan cuisine.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  荞麦馒头

  荞麦馒头是以荞麦粉为主要原料，加入适量面粉、水和酵母发酵后蒸制而成的面食。制作时将荞麦粉与小麦粉按比例混合，加水揉成面团，发酵后分割成型，放入蒸锅中蒸熟。
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  Braised Lamb Ribs with Lotus Root

  Braised lamb ribs with lotus root is a Chinese dish made with lamb ribs and lotus root. The lamb ribs are first pan-fried and then cooked together with lotus root in seasonings over low heat, making the meat tender and the broth rich.
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  Radish丝 Bun

  Radish noodle buns are a type of steamed dumpling made with shredded white radish as the main filling, mixed with minced meat, scallions, ginger, and seasonings, then wrapped in fermented dough. The outer skin is soft while the filling is savory and refreshing.
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  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
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  Golden Osmanthus Oil-Grilled Pigeon

  Golden Osmaniath Oil-Grilled Pigeon is a Chinese dish made with pigeon meat and cooked with golden osmanthus oil. The pigeon meat is processed and then coated with golden osmanthus oil to make the skin crispy and the meat tender.

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