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Jinhui Restaurant

江浙菜 · ⭐ 3.6

No. 179, Mingzhu Road

Dishes

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  Hakka Twice-Cooked Pork

  Hakka Twice-Cooked Pork is made by stir-frying sliced pork belly until crispy, then combining with garlic chives, fermented bean paste, and chili sauce for a savory, aromatic dish.
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  Hakka Hot Sauce Soup

  A hearty soup made with pork, tofu, and greens, simmered in a rich broth for a savory and comforting dish.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Lotus-Leaf Steamed Carp

  A dish of fresh carp steamed in lotus leaves, resulting in tender fish with a fragrant herbal aroma.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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