Jinyiyuan New Style Sichuan Cuisine
川菜 · ⭐ 4.3
Jincheng Park, North Section of Jiannan Avenue (adjacent to Chengdu Youth Palace)
Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Farmhouse Thin PancakeA thin pancake made from flour, eggs, and vegetables, commonly served in rural homes across northern China.
Farmhouse Thin PancakeA traditional Chinese flatbread made from flour and water, filled with stir-fried vegetables or meat, then pan-fried until crispy.
Spiced Beef SaladCold-mixed beef is a dish primarily made with cooked beef, seasoned with garlic, chili oil, soy sauce, vinegar, and other condiments, thoroughly mixed to create a flavorful dish. It has a tender texture and is ideal as an appetizer or as a side dish for drinking.
Thousand-layer CakeThousand-layer cake is a type of noodle made primarily from flour, created by repeatedly rolling and cutting the dough into fine strands. After flattening the dough into a thin sheet and slicing it into细丝, it is rolled into balls or coiled into a饼 shape, then pan-fried or baked. The finished product has a crispy outer crust and distinct layers inside, offering a rich and varied texture.
Signature Stuffed Pork BellyPremium pork belly stuffed with red bean paste and steamed. Tender skin, sweet filling, rich without being greasy.
Mashed Pepper BeefA spicy Hunan dish made by mixing mashed green and red peppers with stir-fried beef slices, delivering a rich, aromatic flavor.
Seafood Assortment FeastSeafood Family Feast is a dish primarily made with various seafood, typically including shrimp, crab, fish slices, shellfish, and squid, paired with vegetables such as mushrooms, greens, and carrots. After blanching or stir-frying the ingredients, they are simmered in broth or clear soup to blend the flavors. The finished dish features rich colors and diverse textures.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Salty-Spicy Rabbit Hot PotA classic Sichuan dish featuring fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste in a dry pot, delivering a spicy and numbing flavor.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Rongzhou Spicy ChickenA traditional Sichuan cold dish made with chicken and a blend of chili, Sichuan peppercorns, garlic, and ginger for a spicy and numbing flavor.
Bean Soup with Mountain DelicaciesMade from yellow and green beans, combined with various mountain delicacies such as dried shiitake, bamboo fungus, and lion's mane mushroom, simmered slowly. The soup is clear in color, rich in texture, with a strong bean aroma and fresh mountain flavors.
Wild Vegetable Salad with Tofu SkinA refreshing cold dish made with wild vegetables and firm tofu skin, seasoned with garlic, soy sauce, and sesame oil.
Fish BallsFish balls are round or oval foods made primarily from fish meat, minced, mixed, and seasoned, then shaped by steaming or frying. Starch or egg white may be added to enhance elasticity and texture.