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Jinlanxiang Folk Cuisine (Yiwanshui Store)

川菜 · ⭐ 4.1

No. 18 Yiwangshui Front Street

Dishes

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  Sanchikou Tofu Fish

  A specialty dish made with fresh tofu and fish, simmered in a secret sauce, resulting in a rich, savory flavor.
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  Stir-Fried Duck with Ginger

  Ginger-braised duck is a dish featuring duck meat and ginger as main ingredients. Duck pieces are stir-fried with plenty of ginger slices, creating tender meat and rich ginger aroma through high-heat cooking. A touch of soy sauce and cooking wine enhances the flavor.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Signature Laifeng Fish

  Signature Laifeng fish features fresh grass carp, marinated and deep-fried until crispy, then stir-fried with doubanjiang, chili, and Sichuan peppercorns. Tender meat with rich spicy flavor.
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  Boneless Chicken Feet

  Boneless chicken feet is a dish primarily made with chicken feet, which are blanched to remove odor and then marinated or simmered with seasonings. During preparation, ingredients such as scallions, ginger, garlic, and chili peppers are typically added to enhance flavor. The finished chicken feet are soft yet elastic, offering a rich and satisfying texture.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Garlic Pork Slices

  A traditional Sichuan dish made of boiled pork slices served with a garlic-based sauce, offering a savory and aromatic flavor.
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  Pickled Chili Crucian Carp

  A Sichuan dish featuring crucian carp cooked with pickled chili, garlic, and ginger, delivering a tangy and spicy flavor.
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  Xiang Explosion Stir-Fried Pork

  Xiang Explosion Stir-Fried Pork is a Hunan-style stir-fried meat dish, mainly made with pork belly and chili peppers, cooked quickly for a fresh and spicy flavor.
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  Burned Pepper Rabbit

  A Sichuan dish featuring rabbit meat stir-fried with charred peppers, delivering a spicy and aromatic flavor.
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  Coiled Eel in Dragon Shape

  A dish featuring eel rolled into a dragon shape and steamed, with a savory and tender texture.
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  Golden Land Sweet and Sour Pork Ribs

  A classic Chinese dish featuring pork ribs glazed in a sweet and sour sauce made from sugar, vinegar, and soy sauce, resulting in tender, flavorful meat with a glossy finish.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
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  Spicy Earth Eel

  Spicy earth eel stir-fried with dried chilies and Sichuan peppercorns, delivering a rich, numbingly spicy flavor.

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