Jufanghui (Yuejiamei Branch)
地方菜 · ⭐ 3.8
No. 338 Xudong Avenue
Dishes
Ancient Method Stewed Five-Year TurtleA premium turtle stewed for hours with traditional spices and broth, resulting in tender meat and rich flavor.
Grilled 5A Wagyu BeefPremium 5A Wagyu beef grilled to perfection, offering rich flavor and tender texture.
Spicy Sichuan-style Boiled Guizhong FishFresh guizhong fish is poached in a spicy, numbing sauce with vegetables, resulting in tender fish and rich, aromatic broth.
Spicy麻 Fish SlicesSpicy麻鱼片 is a dish made with fresh fish slices and seasoned with Sichuan pepper, chili, scallions, ginger, and garlic. The fish slices are marinated, then stir-fried or blanched, and mixed with the aromatic spicy麻 sauce to absorb its flavor.
Sichuan-Style Steamed BarramundiA dish featuring barramundi fish cooked in a spicy, numbing sauce with vegetables and chili peppers, typical of Sichuan cuisine.
Clear Noodle SoupClear soup noodles feature cooked noodles in a refined broth made by simmering chicken, pork, or beef bones. Topped with scallions, cilantro, and optional lean meat, egg, or vegetables.
Steamed Premium CrawfishFresh crawfish steamed with ginger, scallions, and garlic to preserve their natural flavor and tenderness.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Crispy Pork KnuckleCrispy pork knuckles are made by blanching, marinating, then frying or roasting to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger are used during marination for flavor, followed by high-heat cooking to create a fragrant crust and juicy interior.