Wu Jin Ji Lanhu Renjia (Jianyang Branch)
川菜 · ⭐ 3.8
No. 336, North Section of Dongbin Road, Building 12, Room 113
Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Emei Eel StripsA Sichuan dish made with eel strips stir-fried with vegetables like black fungus and green pepper, offering a savory and slightly spicy flavor.
New-style Sour FishA modern take on sour fish, featuring tender fish fillets simmered in a spicy and tangy broth with pickled vegetables and fermented cabbage.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Paper-包裹鲈鱼A dish of fresh sea bass wrapped in parchment paper and steamed, seasoned with ginger and scallions for a delicate, savory flavor.
Pepper and Young Ginger RabbitPepper and Young Ginger Rabbit is a Sichuan dish made with rabbit meat, chili peppers, and young ginger. It is stir-fried, offering a fresh and slightly spicy flavor.
Iron Pot Steamed ShrimpA dish of fresh shrimp steamed in an iron pot with garlic, ginger, and chili for a rich, savory flavor.
Spicy Ecological ChickenSpicy ecological chicken made with fresh free-range chicken and aromatic spices, delivering a bold, numbing heat and rich flavor.