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Great Wall Hilton Yilin Hotel - Ju·JU Restaurant

特色菜 · ⭐ 4.3

Beijing Badaling Hilton DoubleTree Hotel, No. 69, Dongwai Street, 1st and 3rd Floors

Dishes

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  East China Sea Yellow Croaker with Arm-shaped Fried Dough Sticks

  East China Sea yellow croaker is cleaned, marinated, and deep-fried until golden and crispy. Fried dough sticks are long, crispy snacks with a soft interior. Served together, the fish offers rich flavor while the dough stick provides crunch, creating a delightful contrast in texture.
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  Chef's Three-Flavor Fried Rice

  Chef's mixed vegetable fried rice made with rice, eggs, shrimp, ham, and peas. Rice is pre-cooked and cooled for separate grains. Eggs are cooked first, then shrimp, ham, and peas are stir-fried before mixing with rice and seasoning.
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  Five-Ingredient Dry-Braised Black Tiger Shrimp with Mini Buns

  Black tiger shrimp stir-fried dry, served with diced carrots, mushrooms, ham, and green peas, seasoned with soy sauce and cooking wine. Small flower-shaped buns, steamed to softness.
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  Braised Pork Trotter with Scallions

  Braised pig trotter with scallions is a dish featuring pig trotters and scallions. After blanching, the trotters are simmered in a clay pot with sliced scallions, ginger, water, and seasonings until tender and flavorful. The dish has a glossy red color and rich broth.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Imperial Hearth Pot

  Imperial Hearth Pot is a hot pot dish mainly made with meat and vegetables, usually heated with charcoal. Ingredients include beef, lamb, chicken, tofu, mushrooms, and is served with special sauce.
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  Yongning Tofu Hot Pot

  Yongning tofu stew features soft tofu with pork belly, mushrooms, and greens. Tofu is lightly fried then simmered with ingredients to absorb the rich broth flavor.
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  Roast Squab

  Roast 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.
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  Rose-Flavored Roast Duck

  Rose roast duck is made primarily from duck, marinated and then roasted in a挂炉. The skin is crispy while the meat is tender, with rose jam or rose water added during cooking for a subtle rose aroma.
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  Glazed Chestnut Braised Pork

  Braised pork belly with sugared chestnuts features fatty pork chunks stewed with sweetened chestnuts. After blanching, the pork is slowly simmered with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and flavorful, while chestnuts absorb the rich broth, creating a unique taste.
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  Mango Mustard Shrimp

  Mango mustard shrimp features fresh large shrimp mixed with ripe mango cubes and mustard sauce. After blanching, the shrimp is combined with mango cubes and a touch of mustard sauce for a refreshing, unique flavor.
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  Caviar Clay Pot Braised Pork

  An innovative dish combining braised pork belly with caviar, made by blanching, stir-frying, and slow-cooking fatty pork, then finishing with caviar in a clay pot for rich, tender flavor.

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