Close

Zhu Yan · Zhu Mian

特色菜 · ⭐ 4.3

Building 19, Ligongdi Phase IV

Dishes

• 

  Sichuan-style Boiling Catfish

  Fresh catfish cooked in a spicy, numbing broth with Sichuan peppercorns and chili, delivering bold flavors and tender texture.
• 

  Zhu Yi Three-Shrimp Noodles

  A dish featuring fresh river shrimp, shrimp roe, and shrimp eggs tossed with handmade noodles and a special sauce, delivering rich, savory flavor.
• 

  Chef's Roast Squab

  A delicately roasted squab prepared with a secret marinade, resulting in crispy skin and tender, juicy meat.
• 

  Crispy Young Pigeon by Star Chef

  Fresh young pigeon marinated and deep-fried to golden crispness, with tender meat inside—crafted by a star chef for a unique taste experience.
• 

  Spring Breeze and Plum Blossom

  A delicate dish featuring tender chicken with carrot and pea garnish, steamed to preserve natural flavors and symbolizing spring renewal.
• 

  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
• 

  Passion Fruit Swan Egg

  Passion fruit swan egg features fresh passion fruit as base, paired with steamed quail eggs. The dish has a refreshing sweet-sour taste, with a transparent gel-like coating resembling a swan's egg. Main ingredients include passion fruit, quail eggs, and sugar syrup, prepared using low-temperature slow cooking and gelation techniques.
• 

  Spicy Crispy Pig Intestine with Sichuan Peppercorns

  A Sichuan dish featuring crispy fried pig intestines seasoned with Sichuan peppercorns and spices, offering a numbingly spicy flavor.
• 

  Suzhou Red Soup Noodles

  A traditional Jiangsu dish featuring a rich red broth made from pork and chicken bones, served with thin noodles and braised meat or fried fish.
• 

  Tea-Scented Yellow Catfish Belly

  Fresh yellow catfish belly is slowly stewed with tea leaves, ginger, and green onions, resulting in rich broth and tender, soft fish belly with a subtle tea fragrance.
• 

  Egg-coated Pork Cutlet

  Egg-coated pork cutlet is a dish primarily made with pork tenderloin. The meat slices are pounded flat, coated in beaten egg, and then pan-fried until golden brown on both sides. The finished dish has a crispy outer layer and a tender, juicy interior, offering a rich and satisfying texture.
• 

  Eel Noodles

  Eel noodle soup features fresh eel sliced into thin strips, stir-fried with scallions, ginger, and garlic, then seasoned with broth or soy sauce. The cooked noodles are topped with the savory eel mixture, emphasizing tenderness and flavor absorption.

Reviews