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Jian She · Banquet (Huanghelou Store)

地方菜 · ⭐ 4.4

Buildings 1–3, Jinshu Street, Financial Street, Linjiang Avenue

Dishes

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  Sichuan-style Beef

  Sichuan-style beef is a dish made with beef as the main ingredient, seasoned with fermented broad bean paste, chili peppers, and Sichuan peppercorns. The beef is sliced or cubed, marinated, then stir-fried with aromatic spices to achieve a tender and flavorful result.
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  Lotus Root Soup

  A traditional Chinese soup made with fresh lotus root and pork ribs, known for its mild flavor and nourishing properties.
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  Hubei Lotus Root Soup

  A traditional soup from Hubei featuring lotus root and pork ribs, slow-cooked to create a rich, creamy broth with a delicate flavor.
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  Xiang-Style Stir-Fried Beef with Green Peppers

  Xiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, keeping the meat tender and delivering a rich, flavorful experience.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Bafengtang Prawn

  Prawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
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  Crispy Beijing Roast Duck

  A classic Beijing dish featuring crispy-skinned duck served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Sauce-Braised Organic Catfish from Shishou

  Fresh organic catfish from Shishou is simmered in a secret sauce, resulting in tender, flavorful fish with rich savory aroma.
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  Soy-Braised Stone Catfish

  Made with stone catfish braised in soy sauce, sugar, ginger, and scallions. Tender fish meat with rich savory flavor, balanced sweet-salty taste.
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  Braised Chicken with Abalone and Tangerine Peel

  A Chinese stew combining tender chicken, succulent abalone, and aromatic tangerine peel for a rich, savory flavor.
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  Braised Perch with Meatballs

  A dish made by simmering fresh perch and pork meatballs with ginger, scallions, and seasonings, resulting in tender fish and flavorful meatballs in a rich broth.
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  Chicken Broth Tofu Sheets

  A dish made with red anhui tofu sheets simmered in chicken broth, resulting in a rich and savory flavor.
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  Stewed Ecological Fish with Flower Mushrooms

  Fresh ecological fish stewed with premium flower mushrooms in a savory sauce, resulting in tender meat and rich flavor.

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