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Jiulong Flavor Yuan

其他美食 · ⭐ 4.0

No. 346, Jiu Chong Road

Dishes

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  Nine Dragon Kidney

  A Chinese dish made with pork kidneys, sliced and stir-fried with spices and vegetables. Known for its tender texture and savory flavor.
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  Cold Noodles with Vegetable Dressing

  A refreshing cold noodle dish made with boiled noodles and fresh vegetables, dressed in a tangy and spicy sauce.
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  Spicy Chicken Salad

  A cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
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  Bamboo Shoot and Softshell Turtle Soup

  A nourishing soup made with softshell turtle and Chinese yam, slowly simmered to bring out rich flavors and health benefits.
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  Spicy Beef Noodles

  Dry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Blood pudding

  Blood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
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  Tofu Curtain

  A traditional Chinese dish made by stacking thin tofu slices into a curtain-like shape and steaming with minced meat and mushrooms for a delicate, savory flavor.
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  Huo Xiang Crucian Carp

  Fresh crucian carp steamed with ho xiang leaves, ginger, and scallions, resulting in a delicately flavored dish with aromatic herbal notes.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

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