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Jiu Wu Jing Cuisine (Hefei First Store)

北京菜 · ⭐ 4.4

Hefei Yintai Center Phase II, 8th Floor, No. 98 Changjiang Zhong Road

Dishes

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  18-Second Tea Oil Stir-Fried Beef

  Fresh beef stir-fried quickly with tea oil in just 18 seconds, preserving tenderness and enhancing natural flavor.
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  Beijing Green Onion Roast Lamb

  Fresh lamb slices and Beijing green onions are grilled on a hot iron plate, resulting in tender, juicy meat with a rich onion aroma.
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  Steamed Fish Head with Chopped Chili and Rice Noodles

  A spicy and flavorful Hunan dish featuring steamed fish head seasoned with chopped chili, served with rice noodles.
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  Mother's Braised Pork Belly

  Mother's braised pork belly is a home-style dish primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color and soy sauce for stewing until the meat becomes tender and the sauce thickens.
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  Kung Pao Shrimp Balls

  Kung 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.
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  Imperial Chef's Osmanthus Crispy Duck

  A delicately seasoned duck dish with crispy skin and a sweet osmanthus glaze, reflecting imperial culinary artistry.
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  Mashed Pepper Eggplant and Green Beans

  A spicy stir-fry dish made by mashing peppers with eggplant and green beans, popular in Hunan cuisine.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.

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