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Zijing Restaurant

特色菜 · ⭐ 3.6

Store No. 21, Rongchuang Xinda Zhengwu Yihao Commercial Street, Juying Road

Dishes

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  Grandmother's Vegetable Stir-Fried Rice Cake

  A traditional home-style dish combining fermented grandmother's vegetables with rice cakes, stir-fried to create a savory and satisfying meal.
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  Sichuan-style Palatable Pig Rib Sculpture

  A delicately crafted dish featuring pork ribs stir-fried with peanuts, chili, and spices, presenting a balance of sweet and tangy flavors.
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  Cherry Liver

  Cherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
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  Sautéed Angus Beef Cubes

  Freshly sautéed Angus beef cubes with aromatic seasonings, tender and flavorful.
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  Salt-Baked Abalone

  A dish featuring fresh abalone cooked slowly in salt and spices, resulting in tender, savory meat.
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  Crispy Soft Purple Eggplant

  A dish featuring crispy-fried purple eggplant with a soft interior, seasoned with garlic and chili for a rich, savory flavor.
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  Lentil and Lobster Meatballs in Broth

  Fresh Australian lobster meatballs served in a nutritious lentil broth, offering a delicate and savory taste.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
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  Black Truffle Pork Rice Bowl

  A savory dish featuring slow-cooked pork and glutinous rice, enhanced with the rich aroma of black truffle.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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