Jinguanshangyan
川菜 · ⭐ 4.5
No. 266 Guanghua North Fifth Road, Building 2, 2nd Floor, Units 5–13
Dishes
Sour Cabbage Fish SlicesFresh fish slices stir-fried with sour cabbage and chili, a classic Sichuan dish known for its tangy and spicy flavor.
Kung Pao Shrimp BallsKung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Bamboo Shoot and Corn Pork Rib SoupThis medicinal soup is primarily made from yam, corn, and pork ribs. After blanching the ribs, they are cooked together with sliced yam and corn in a pot with water until the ingredients become tender. Season to taste and serve.
Xinhui Chenpi Black Gold 3A Beef Short RibsSlow-cooked 3A beef short ribs infused with Xinhui chenpi, tender and fragrant, finished with black gold garnish.
Pig Stomach and Ginkgo Chicken SoupPig Stomach and Ginkgo Chicken Soup is made with pig stomach, ginkgo nuts, and free-range chicken, slowly simmered. The soup is clear and delicious, offering nourishing and health benefits.
Secret Red Pepper Baked White EelSecret red pepper baked white eel is a Chinese dish made with white eel, red pepper and other seasonings, marinated and then baked or steamed. It has a tender texture and a spicy flavor.
Bamboo Fungus and Chestnut Chicken Hot PotA nourishing hot pot featuring chicken, bamboo fungus, and chestnuts, slowly simmered to create a rich, savory broth with tender meat and sweet chestnuts.- Garlic-Flavored Australian Black Ox TongueA dish featuring Australian black ox tongue marinated with garlic, scallions, and soy sauce, then steamed to tender perfection with rich garlic flavor.
Gongjiao Red Board RabbitA Sichuan dish featuring tender rabbit meat stir-fried with Gongjiao chili and red pepper, delivering a bold spicy flavor.
Sour Spicy Lotus Root PowderA specialty snack made from fresh lotus root powder, seasoned with vinegar and chili for a tangy and spicy flavor, known for its smooth texture and cooling effect.
Green Pepper Tofu BeefA Sichuan dish featuring tender beef, soft tofu, and crisp green peppers, stir-fried with savory seasoning.
Spicy Black Chicken FeetA spicy Sichuan-style dish made with chicken feet, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.- Black Pepper Baked EelA dish made with fresh eel marinated in black pepper and other seasonings, then baked to perfection—tender meat with a rich peppery aroma.