Close

Jin Zhuxuan · Traditional Sichuan Cuisine (Ya Yuncun Branch)

川菜 · ⭐ 4.4

Nos. 2–3, South Courtyard, No. 2 Qijia Huozi, Beituocheng West Road (near Jiandemen Metro Station)

Dishes

• 

  Five-Grain Hot Beverage

  A warm drink made from millet, oats, red beans, coix seed, black beans, and other grains, soaked and simmered into a thick beverage. Add a little rock sugar or honey to taste—ideal for winter.
• 

  Homestyle Stir-Fried Beef with Bell Peppers

  A rustic stir-fry dish made with yellow beef, green peppers, red peppers, and onions. Thinly sliced beef is marinated and quickly stir-fried with vegetables to keep the meat tender and the veggies crisp.
• 

  Spiced Egg Sheet Salad

  Cold-mixed egg curd is a chilled dish primarily made from egg curd. After boiling, the egg curd is sliced or shredded and mixed with scallions, garlic, cilantro, and seasonings like soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare and refreshingly smooth, it's perfect for summer.
• 

  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
• 

  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
• 

  Hemp Fish

  Hemp fish is a dish made primarily with fresh fish, seasoned with hemp seeds or hemp leaves. The fish is cleaned and marinated, then cooked by frying, pan-frying, or stewing together with hemp seeds or hemp leaves to allow the fish to absorb their unique flavor.
• 

  Appetizer Pig Trotter

  Spicy pig trotter dish made with pork trotters, boiled and stewed until tender, then seasoned with scallions, ginger, garlic, cooking wine, and finished with sesame oil or chili oil. Soft, glutinous texture.
• 

  Braised Tofu Noodles in Clay Pot

  Braised string beans in a clay pot is a dish featuring shredded beans cooked slowly with garlic and ginger, resulting in soft, flavorful beans that retain the natural aroma and texture of legumes.
• 

  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.
• 

  Spicy and Sour Black Moss

  Spicy and sour black fungus is a cold dish primarily made with dried black fungus. After soaking and blanching, it is mixed with minced garlic, chili, vinegar, soy sauce, and other seasonings to create a crisp texture and prominent flavor.
• 

  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

Reviews