Chengdu Pujiang Hualian Year Fu Peng Inn Resort · Juwei Chinese Restaurant
川菜 · ⭐ 4.4
No. 88 Shuncheng Road
Dishes
Dry-Burned Crispy Skin PerchDry-burned crispy skin perch is a Chinese dish made with perch, deep-fried until the skin is crisp, then simmered with seasonings and broth. The fish meat is tender, and the skin is crispy with a salty and slightly spicy flavor.
Xiangxi Tea Oil Pan-Fried ChickenXiangxi Tea Oil Pan-Fried Chicken uses local free-range chicken cooked with Xiangxi's specialty tea oil, resulting in tender meat and rich aroma. The chicken is slowly pan-fried over low heat with tea oil, enhanced by ginger and garlic for a deep, distinctive flavor.
Fupeng Stir-Fried Pork with Green PepperA classic home-style dish made with pork belly and green peppers, stir-fried until fragrant and flavorful.
Tea Soup Baby Bok ChoyFresh baby bok choy is cooked in a light tea broth after blanching, resulting in a refreshing and mild dish that highlights the natural flavor of vegetables combined with subtle tea aroma.
Tea Oil Aromatic Tofu with Beef TripeFried tofu marinated in tea oil mixed with braised beef tripe, offering a chewy texture, rich tea oil aroma, and a savory-spicy flavor.
Tea-Smoked Spare RibsTea-smoked spare ribs made with pork ribs marinated in tea and spices, then gently smoked for a fragrant, tender dish.
Tea-Scented Twice-Cooked PorkA Sichuan dish featuring pork belly stir-fried with vegetables and tea, offering a rich, aromatic flavor.
Blueberry Yam Tea-Scented CakeBlueberry yam tea-scented cake is made primarily from yam and blueberries, steamed to perfection. The yam is soft and glutinous, the blueberries tart and sweet, with a subtle tea aroma. Made by steaming mashed yam mixed with blueberries, no additional sugar is added.
Tibetan Tea Kamba BeefTibetan tea Kamba beef is made from high-quality beef slowly stewed with Tibetan tea and spices. Tender meat with rich tea aroma and unique plateau flavor.
Golden Lion HeadGolden Lion Head is a traditional Chinese dish made mainly from pork, mixed with scallions and ginger, formed into large meat balls, usually fried or steamed. It has a crispy exterior and tender interior with rich texture.