Mijue (Jiedaokou Branch)
川菜 · ⭐ 3.6
Jingyun Garden, Jieguokou South Road
Dishes
Sichuan Spicy ChickenSichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Grilled Marinated Chicken FeetChicken feet marinated in spices and grilled over charcoal until tender and flavorful.
Grilled King Oyster MushroomA dish made by grilling marinated king oyster mushrooms, resulting in a tender and flavorful vegetarian option.
Grilled Pork Ribs SkewersGrilled pork cartilage skewers made with marinated pork cartilage, grilled over charcoal or in an oven. Rich in collagen, it offers a chewy texture with a slightly crispy exterior and juicy interior.
Grilled Chicken WingsRoasted chicken wings are made from chicken wing parts, marinated and then grilled in an oven or over charcoal. Common marinade ingredients include soy sauce, cooking wine, ginger, garlic, and honey to enhance flavor.
Grilled Enoki MushroomsGrilled enoki mushrooms is a simple and delicious dish. The main ingredient is enoki mushrooms, which are grilled to perfection. After washing the enoki mushrooms, they can be seasoned with适量调味料 such as garlic, soy sauce, and salt, then grilled until the surface is slightly charred and the aroma fills the air.
Spicy Sour Beef and Frog Stir-fryA spicy Sichuan-style dish featuring tender beef slices and frog meat simmered in a sour broth, delivering a bold, tangy flavor.