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Jin Ming Grand Hotel (Longyu City Store)

地方菜 · ⭐ 4.2

3rd Floor, Building 2, Longyu Center, at the intersection of Xin'anjiang Road and Dazhong Road

Dishes

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  Three Delicacies Pot

  Three Delicacies Pot is a stewed dish primarily made with chicken, shrimp, and pork, often accompanied by mushrooms and greens, slowly cooked in broth or water for a rich, flavorful taste.
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  Free-range Chicken

  Free-range chicken slow-cooked in a clay pot with ginger, scallions, and a touch of cooking wine for a rich, savory flavor.
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  Dabie Mountain Dried Lamb

  Dabie Mountain Dried Lamb is made from high-quality lamb sourced from the Dabie Mountains, air-dried using traditional methods to create a rich, savory flavor with a distinctive mountain aroma.
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  Taiping Lake Scallion-Braised Organic Fish

  This dish features organic fish from Taiping Lake as the main ingredient, paired with a generous amount of local scallions. The fish is cleaned, pan-fried until lightly golden on both sides, then braised with light soy sauce, dark soy sauce, cooking wine, sugar, and a large quantity of scallion segments. The resulting dish has tender fish, a rich scallion aroma, and a savory sauce.
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  Stir-fried Stone-milled Dried Tofu

  Stir-fried Stone-milled Dried Tofu is a home-style dish featuring stone-milled dried tofu as the main ingredient. The tofu is sliced or cut into strips and stir-fried over high heat with ingredients like green and red peppers and garlic sprouts. Seasoned with soy sauce and salt, the dish highlights the natural aroma of soy products. The tofu develops a slightly charred exterior while remaining tender inside, resulting in a glossy appearance and a chewy yet soft texture with rich bean fragrance.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Lu Zhou Gu Lao Rou

  Lu Zhou Gu Lao Rou is a traditional dish from Hefei, Anhui, made with pork coated in starch and deep-fried, then tossed in a sweet and sour sauce of sugar, vinegar, and tomato paste. It has a crispy exterior and tender interior with a balanced sweet-sour flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
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  Special Private Beef Brisket

  A premium beef brisket slow-cooked with spices and herbs, resulting in tender meat and rich, flavorful broth.
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  Cured Meat Glutinous Rice Cake

  Preserved meat glutinous rice cake is a food made primarily from glutinous rice. The rice is steamed, then pounded into a sticky dough-like consistency, and then pan-fried or grilled together with preserved meats such as cured pork and sausage. The finished dish has a slightly charred exterior and a soft, chewy interior, with the aroma of preserved meats permeating throughout.
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  Garlic Butter Shrimp with Vermicelli

  Shrimp with garlic and vermicelli is a seafood delicacy made primarily with butterfly shrimp, accompanied by vermicelli and garlic. To prepare it, soak the vermicelli until soft and lay it at the bottom of the dish, then place the butterfly shrimp on top after splitting them open. Sprinkle with garlic and seasonings, then steam to retain the shrimp's tender texture.
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  Soy Sauce Radish Skin

  A cold dish made from pickled radish skin seasoned with soy sauce, sugar, vinegar, and garlic, offering a crisp texture and savory flavor.
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  Crown Daisy in Golden Garlic Meat Broth

  This dish features fresh crown daisy (shungiku) quickly blanched in a piping hot meat broth. The broth is typically made from pork or chicken, resulting in a rich base. The core flavor comes from golden fried minced garlic, which adds a robust garlic aroma and crispy texture. To prepare, the golden garlic is made first, then the washed crown daisy is briefly blanched in the hot broth until it changes color, removed, and finally topped with the golden garlic. Main ingredients include crown daisy, pork or chicken, and garlic.
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  Jin Ming's Stir-Fried Pork

  A classic Chinese home-style dish made with pork belly stir-fried with green peppers and scallions, offering a rich, spicy flavor.
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  Pickled Cabbage with Pig Intestines

  Xuecai Intestines is a dish made primarily from pork intestines and pickled mustard greens. After cleaning and blanching to remove odor, the intestines are stir-fried with chopped snow cabbage and seasoned, then stewed until flavorful. The dish has a glossy appearance, soft texture, and rich taste.
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  Stir-fried Kelp Slices with Green Pepper

  Stir-fried Kelp Slices with Green Pepper is a home-style stir-fry dish. The main ingredients are dried kelp slices and green bell peppers. To prepare, the dried kelp is first soaked until rehydrated and then cut into bite-sized pieces. The green pepper is deseeded and cut into strips or chunks. After heating oil in a wok, minced garlic is stir-fried until fragrant. The kelp slices are added and stir-fried first, followed by the green pepper. Seasonings like light soy sauce and salt are added during the quick stir-frying process until all ingredients are cooked through and well combined. The finished dish is vibrant in color, with tender kelp and crisp green pepper.

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