Hundred-Year Jianghu · Xiaoxian Restaurant (Jinko Lefang Branch)
川菜 · ⭐ 4.3
No. 19, Banzhu Road, No. 15 (Annex), North Block B2-01-05, Dazhulin Jinko Meinlinhui
Dishes
Dazhuan Dry-Braised FishDazhuan dry-burned fish is a dish made from fresh fish with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first pan-fried until golden brown on both sides, then simmered in a flavorful sauce until the meat is tender and coated in a rich glaze.
Stewed Turtle with Head SpecialtyA delicacy featuring fresh turtle stewed slowly with ham, mushrooms, and aromatics for a rich, savory flavor.
Little Fresh Lampshade Twice-Cooked PorkMade with fatty pork belly, boiled then sliced and stir-fried with green and red peppers and scallions. The dish features a bright red color, rich flavor without greasiness, slightly spicy and savory, showcasing authentic Sichuan taste.
Stir-Fried Fresh BeefFresh beef slices stir-fried quickly with vegetables, tender and flavorful.
Spicy Frog and Chicken Stir-fryA spicy fusion dish featuring fresh frog and chicken stir-fried with vegetables, delivering a bold, numbingly hot flavor typical of Sichuan cuisine.
Glutinous Rice Braised Pork ShankA savory dish made by braising pork shank and wrapping it with glutinous rice, then steaming until tender and flavorful.
Lion's Mane Mushroom and Chicken Meatball SoupA nourishing soup made with chicken meatballs and precious lion's mane mushrooms, simmered to perfection for a delicate, savory flavor.
Honghu Lotus Root SoupHonghu lotus root soup is made with fresh lotus roots and pork bones or ribs, slowly simmered to create a clear broth with rich flavor. Minimal seasoning highlights the natural taste of the ingredients.
Braised Pork Belly with Chestnuts in Clay PotA classic Chinese dish featuring tender pork belly braised with chestnuts in a clay pot, resulting in rich, savory flavors and a harmonious blend of textures.
Kong RiceA Chinese home-style dish made by stir-frying rice with chicken, mushrooms, and carrots for a savory and aromatic flavor.
Inherited Intangible Cultural Heritage Glutinous Rice Balls in Sweet Wine SauceA traditional Sichuan snack made from glutinous rice balls coated in a sweet wine sauce and pan-fried until golden, reflecting intangible cultural heritage.
Inherited Craftsmanship Braised Pork TrottersA delicately braised pork trotter dish using traditional methods, slow-cooked in a rich, aromatic sauce made from aged broth and spices.