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Jing Yi Restaurant (Former Store)

地方菜 · ⭐ 4.2

No. 2 East Liulichang Street

Dishes

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  Glutinous Rice Dumplings

  Glutinous rice balls are a traditional snack made primarily from glutinous rice. The rice is soaked, ground into flour, mixed with water to form a dough, divided into small portions, shaped into balls, and deep-fried until golden and crispy. They can also be steamed and eaten directly, offering a soft, chewy texture.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Chu-Style Stir-Fried Beef

  Chu-style braised beef with green peppers and onions, boiled and sliced then stir-fried with seasonings for rich flavor and texture.
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  Stir-fried Intestines with Spicy Sauce

  Stir-fried卤肥肠 with garlic and ginger is a dish featuring pork intestines braised then sliced and quickly stir-fried with aromatics, preserving the tender texture and rich flavor of the sauce.
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  Old Wuhan Glutinous Rice Fish

  Old Wuhan Ziba Fish is a dish made with fresh small fish as the main ingredient. The fish are coated in glutinous rice flour and deep-fried until golden brown, then stir-fried together with chili, minced garlic, ginger slices, and other seasonings. During preparation, the small fish are first marinated to absorb flavor, then deep-fried to set their shape, and finally combined with seasoning ingredients for stir-frying, resulting in crispy exteriors and tender, flavorful meat.
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  Crispy Lettuce Stir-Fried with Preserved Pork

  Crispy lettuce stir-fried with cured pork is a Chinese dish featuring sliced peeled lettuce and cured pork. The pork is first fried to release oil, then combined with the lettuce until cooked. The dish has a clear color and offers both crisp texture and rich aroma.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Egg Nog

  Egg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.
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  Spicy Braised Pork Trotters

  Pig trotters are braised with a secret spice blend, then stir-fried with chili, garlic, ginger, and other ingredients to absorb the spicy and aromatic flavors.
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  Spicy and Sour Lotus Stem with Chicken Gizzard

  Spicy and sour lotus stem with chicken gizzards is a dish primarily made from fresh lotus stems and chicken gizzards. The lotus stems are cut into segments and blanched, while the chicken gizzards are sliced and marinated with cooking wine and ginger to remove any fishy odor. They are then stir-fried together with garlic, chili, and other seasonings, followed by adding vinegar and chili oil for flavor. The dish is quickly stir-fried until well combined and ready to serve.
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  Quiet One Spicy Chicken

  Jingyi's Spicy Chicken is a dish made with chicken, dried chilies, and Sichuan peppercorns. The marinated chicken pieces are stir-fried with chilies and peppercorns to achieve a crispy exterior and tender interior, infused with aromatic flavors.
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  Fish Roe Braised Tofu

  Fish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.

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