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Jingyun Lou (Jiabei Branch)

地方菜 · ⭐ 4.4

3rd Floor, Zhejiang Hotel, at the intersection of Jianshe North Avenue and Fengshou Road

Dishes

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  Nine-Colored Roast Duck

  Nine-Colored Roast Duck is a dish that combines traditional roasting techniques with creative seasoning. It primarily uses high-quality force-fed duck, which is marinated, air-dried, and then roasted in a fruitwood hanging oven. The distinctive feature is that during roasting, the duck skin is brushed with various natural plant juices or seasonings (such as sweet bean sauce, honey, turmeric, red yeast rice, etc.), creating a multi-layered, colorful appearance. The skin is crispy, and the meat is tender. It is typically served with thin pancakes, shredded scallions, cucumber strips, and a special sauce.
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  Jingdong Lion's Head Meatballs

  A traditional dish made from pork meatballs, simmered to perfection and often served with vegetables or mushrooms, reflecting Jiangsu cuisine.
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  Traditional Shredded Chicken

  A cold dish made by boiling a whole chicken and tearing it by hand, seasoned with soy sauce, vinegar, chili oil, and herbs for a fresh, savory flavor.
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  Six Assorted Vinegar Dishes

  A traditional Beijing cold dish made of six pickled vegetables, typically including cucumber, carrot, bean sprouts, seaweed, wood ear fungus, and radish, seasoned with vinegar, sugar, and garlic for a refreshing taste.
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  Salted Pork with Bamboo Shoots and Tofu Stew

  A traditional Chinese dish made by simmering salted pork, fresh bamboo shoots, and soft tofu together for a rich, savory flavor.
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  Fish Soup with Flatbread

  A dish featuring large fish (usually carp or crucian carp) and flatbread. The fish is pan-fried or stewed with seasonings and broth, then the flatbread is soaked in the soup until soft, absorbing the rich flavor of the fish broth.
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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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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Milk Red Bean Cake

  A sweet dessert made with milk and red beans, blended and chilled to form a smooth, creamy texture.
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  Rose-Flavored Roast Duck

  Rose roast duck is made primarily from duck, marinated and then roasted in a挂炉. The skin is crispy while the meat is tender, with rose jam or rose water added during cooking for a subtle rose aroma.
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  Clay Pot Baked Wild Vegetables

  A healthy dish made with seasonal wild vegetables slowly baked in a clay pot with garlic and ginger, preserving the natural flavor and freshness of the greens.
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  Butterfly Shrimp with Rice Noodles

  Butterfly shrimp with rice noodles features tender shrimp shaped like butterflies, steamed with soaked rice noodles to absorb the savory flavor.
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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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  Super Big Harvest

  Super Big Harvest is a Chinese dish mainly made with various vegetables and meats, including carrots, green peppers, corn, wood ear mushrooms, and pork, stir-fried for a rich flavor.

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