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Jia Fei Private Kitchen (Queyuan Road Branch)

特色菜 · ⭐ 4.2

No. 102, Wuqiatang Group, Queyuan Road

Dishes

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  Spicy Crawfish

  Spicy crawfish is a dish featuring fresh crawfish as the main ingredient. The crawfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried with chili, garlic, ginger, scallions, and fermented broad bean paste, finally simmered in water or broth until flavorful.
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  Spicy Ginger Chicken Feet

  Ginger-spiced chicken feet is a dish primarily made with chicken feet and ginger. The chicken feet are first processed and marinated, then cooked together with ginger, chili, and other seasonings until fully tender and well-seasoned.
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  Cold Mushroom and Pork Belly Soup

  Made with cold mushrooms and pork belly, simmered to perfection. Clear broth with rich mushroom aroma and tender, flavorful meat.
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  Dry Pot Tofu Skin

  A stir-fried dish made with tofu skin and vegetables, seasoned with spices and served in a dry pot style.
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  Signature Green Pepper Chicken Crumbles

  Chicken is diced and stir-fried with green peppers, seasoned and quickly cooked. The dish features a fresh, slightly spicy flavor with green peppers and chicken as the main ingredients.
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  Local Chili Stir-fried Yellow Beef

  Local chili stir-fried yellow beef is made with fresh yellow beef and local chili, quickly stir-fried. The beef slices are cooked together with chili, retaining a tender texture and delivering a rich, spicy aroma.
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  Reservoir Fish

  Reservoir fish is a dish made from fresh fish caught in reservoirs, typically carp, grass carp, or silver carp. The fish is cleaned and cooked by steaming, braising, or stewing, with ginger slices, green onions, and cooking wine to remove fishy odor and enhance flavor. Some recipes add tofu or potatoes as side ingredients.
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  Stewed Chili with Pork

  A classic Chinese home-style dish featuring pork and chili peppers. Thinly sliced pork is stir-fried with softened chilies, which are soaked to reduce heat while preserving aroma. The dish is cooked until the pork is tender and slightly spicy.
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  Clear Stewed Free-range Chicken

  A traditional Chinese dish made by gently stewing free-range chicken in clear water with ginger and scallions, resulting in a delicate, nourishing broth.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Chicken in Wine

  A cold dish made by marinating chicken in a blend of yellow wine, soy sauce, and spices, resulting in tender meat with a rich wine aroma.
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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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  Old Changsha Stove-Braised Smelly Guizhou Carp

  Fresh guizhou carp is fermented specially, then slowly pan-fried and cooked with chili, garlic, ginger, and other seasonings, resulting in a rich flavor with a distinctive fermented aroma.
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  Fermented Black Beans Steamed Pork Belly

  A traditional Hunan dish combining fermented black beans and pork belly, steamed to perfection for a rich, savory flavor.
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  Stir-fried celery with pork

  Celery stir-fried with meat is a home-style dish, primarily made with fresh celery and pork. The preparation is simple: first, slice the pork thinly and marinate it with seasonings for a while. Next, wash and cut the celery into segments, then stir-fry it together with the marinated pork in a pan until fully cooked. Finally, add appropriate seasonings, stir well, and serve.
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  Garlic Roast River Prawn

  Shrimp with garlic sauce is a seafood dish made primarily with giant river prawns, seasoned with garlic. The prawns are deveined and left with their tails intact, then split open along the back. They are marinated with garlic, salt, and a small amount of cooking wine before being quickly stir-fried at high heat to achieve tender, juicy meat and an aromatic garlic flavor.
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  Garlic Chicken and Duck Feet

  Made with chicken and duck feet, boiled briefly then simmered with abundant garlic paste. Tender texture with rich garlic flavor and savory taste.
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  Bull's Elbow Pork

  Bawang elbow is a dish made primarily with pork elbows, usually skin-on, prepared by blanching, coloring, and slow stewing. Seasoned with soy sauce, cooking wine, scallions, and ginger, it's simmered until tender and rich yet not greasy, resulting in a glossy red finish and melt-in-the-mouth texture.
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  Braised Wild Eel in Yellow Sauce

  A dish made with fresh wild eel braised in a savory yellow sauce, featuring tender fish and rich flavor.

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