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Jin Xiang Yuan Private Kitchen (Changping Branch)

湘菜 · ⭐ 4.8

No. 101, 1st Floor, Building 1, Yard No. 198, Changcui Road

Dishes

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  Steamed Pork Dumplings with Preserved Pork

  Minced pork is mixed with seasonings, shaped into balls, and steamed together with sliced cured pork. The fat and aroma from the cured pork infuse the meatballs, enhancing their rich flavor.
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  Large Stone Frog Bowl

  Big Bowl Stone Frog is a dish featuring stone frogs as the main ingredient, typically sliced after preparation and stir-fried or stewed with ginger, garlic, chili, and seasonings like doubanjiang and cooking wine, then served hot in a large bowl.
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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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  Little Fish Loves Little Shrimp

  Xiao Yu Ai Xiao Xia is a dish featuring small fish and shrimp as main ingredients. After cleaning, they are pan-fried until golden and then stir-fried with seasonings like ginger, garlic, and soy sauce for a fragrant, crispy texture.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Mashed Chili and Eggplant

  Lèi Cháoliáo Qiézi is a dish made primarily from eggplant and chili peppers. Eggplant is sliced and steamed, while chili peppers are roasted, peeled, and then crushed together with the eggplant in a mortar to create a smooth, blended texture.
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  Organic Cauliflower

  Organic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Sour Cabbage Rice Tofu

  Suancai Mi Dofu is a dish made primarily from rice tofu and pickled vegetables. Rice tofu is soft and tender, made by steaming rice paste. Pickled vegetables are usually fermented cabbage or mustard greens with a distinctive sour taste. The tofu is cut into pieces and stir-fried or simmered with the pickled vegetables, then seasoned to blend flavors.
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  Spicy Fragrant Snail

  Spicy river snail is a dish featuring snails as the main ingredient. After cleaning and removing the innards, snails are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings to absorb the spicy flavor. A bit of doubanjiang or chili oil is usually added during cooking to enhance the taste.
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  Pan-Fried Homemade Tofu

  Pan-fried homemade tofu is a dish made primarily with fresh tofu. Cut tofu into pieces, dry with kitchen paper, then pan-fry in hot oil until golden on both sides. Add salt or soy sauce to taste.

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