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Hongjie Jinjin Private Kitchen

特色菜 · ⭐ 3.7

Dachang Town

Dishes

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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Pine Nut Perch

  Songzi Perch is a dish centered on perch, named for its bright red color and shape resembling a pine cone after cooking. The perch is marinated and then deep-fried until golden and crispy, then served with a specially prepared sweet-and-sour sauce, creating a unique flavor.
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  Pickled Vegetable Egg Soup

  A simple and savory Chinese soup made with pickled vegetables and eggs, known for its fresh taste and quick preparation.
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  Steamed Egg Custard

  A delicate dish made by steaming eggs with water or broth, resulting in a smooth and tender custard.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Scallion Pork Pancake

  A Chinese dish made with minced pork and scallions, shaped into pancakes and pan-fried until golden brown, offering a savory and aromatic flavor.
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  Bifengtang Shrimp

  Prawn Cantonese-style is made with fresh shrimp, garlic, onion, chili, and breadcrumbs. The shrimp is marinated, deep-fried until crispy, then stir-fried with sautéed ingredients for a crunchy exterior and tender interior with rich aroma.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
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  Snow Cabbage Braised Small Yellow Croaker

  Small yellow croaker is braised with snow cabbage, resulting in tender fish and flavorful, savory sauce.
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  Fried Stinky Tofu

  A Chinese snack made by frying fermented tofu until crispy and serving it with spicy or garlic sauce.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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