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Ju Ji Zui Chengdu · Kao Yu Private Kitchen (Jingguo Branch)

川菜 · ⭐ 4.4

No. 19, Jianguomenwai Erdao Street

Dishes

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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Fresh Fish Grilled

  Fresh live fish is grilled directly after cleaning, with cuts made to the fish for seasoning and then roasted over charcoal or in an oven until the skin is slightly charred and the flesh is fully cooked.
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  Sizzling Bullfrog Stir-fry

  Sizzling frog legs is a dish featuring frog legs as the main ingredient, typically stir-fried quickly with chili, garlic, and ginger after skinning and cutting. The cooking emphasizes precise heat control to keep the meat tender and smooth.
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  Cured Meat and Potato Strips

  Preserved meat and potato stir-fry features thin potato strips cooked with preserved pork or sausage, absorbing the rich flavor and oil for a crisp, savory dish.
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  Homemade Cold Tapioca Noodles

  Homemade凉粉 is a traditional home-cooked dish primarily made from starch ingredients such as mung bean starch or pea starch. It is prepared by mixing, boiling, and cooling to form a jelly-like texture, then combined with various seasonings like soy sauce, vinegar, and chili oil to create a refreshing and smooth cold appetizer.
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  Zigong's Three Delicacies

  Zigong Three Delicacies is a traditional Sichuan dish made of beef, pork skin, and bean sprouts. Beef slices are stewed with pork skin until tender, then mixed with blanched bean sprouts and seasoned with special调料. Cooking emphasizes precise heat control and seasoning to highlight the natural flavors.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Spicy Boiled Blood Curd in Pot

  Pot-bellied Maoxuewang is a hot pot dish primarily made with duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. Ingredients are placed in a small pot and cooked in a specially prepared spicy and numbing broth, typically containing fermented broad bean paste, Sichuan peppercorns, chili peppers, ginger, and garlic.

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