Junle Hotel
江浙菜 · ⭐ 3.7
No. 398, Xindonghong Phase III, opposite Yangxian Primary School
Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Organic CauliflowerOrganic 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.
Sichuan-Style Boiled Beef TenderloinA Sichuan-style dish featuring tender beef strips cooked in a spicy, numbing broth with vegetables like bean sprouts and greens.
Baked flatbreadBaozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
Corn PancakeCorn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
Braised Snail with Pork FillingA traditional dish where snails are filled with seasoned pork and steamed, resulting in a savory and tender flavor.
Old Fried Dough Noodle SoupA traditional Chinese breakfast dish made by simmering crispy old fried dough pieces in broth with eggs and scallions, offering a rich, savory flavor.
Fermented Bean Curd with Wood Ear MushroomA vegetarian dish featuring fermented bean curd and wood ear mushrooms, gently stewed in broth for a savory, tender flavor.
Crispy Beef SteakA tender beef steak coated with a crispy batter, fried to golden perfection for a satisfying crunch and juicy interior.