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Jincheng Restaurant

其他美食 · ⭐ 3.8

No. 114 Xiao Wang Jia Ying Village, Yin Lian Community Residents' Committee

Dishes

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  Cucumber and Potato Stew

  A savory stew made with fresh cucumber and potatoes, gently cooked to blend flavors and create a comforting dish.
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  Torn Napa Cabbage

  A simple and fresh dish made by tearing napa cabbage into pieces and stir-frying it quickly with minimal seasoning.
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  Stir-Fried Fresh Cucumber

  A dish made with fresh cucumber simmered gently with garlic and ginger, resulting in a tender and subtly flavored vegetable side.
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  Celery and Beef Minced

  A Chinese home-style dish made with minced beef and celery, stir-fried together for a savory and aromatic flavor.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Sauce-Braised Eggplant

  A classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Pork Cutlet

  A dish made with pork tenderloin marinated, breaded, and fried, then stir-fried with chili and garlic for a spicy, crispy flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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