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Ji Wei Yuan

晋菜 · ⭐ 4.0

Southwest corner of Changsheng East Street and Zhenwu Road

Dishes

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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Slip Beef with King Oyster Mushroom

  A Chinese dish featuring tender beef slices stir-fried with king oyster mushrooms, delivering a rich and savory flavor.
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  Spicy Pickled Pepper Fish Head

  A spicy and sour dish made with fresh fish head and pickled chili, simmered in a flavorful broth.
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  Bastard Eggplant Special

  A dish featuring long eggplants stir-fried with a secret sauce, offering a rich and savory flavor.
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  Pickled Vegetable Fish

  A spicy and sour fish dish made with fresh carp, pickled vegetables, and Sichuan-style seasoning. Tender fish and tangy broth make it a popular comfort food.
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  Crispy Prawn Dumpling

  Fresh large prawns are peeled and left with tails, then coated in a special crispy batter and deep-fried until golden brown, resembling a dumpling—crispy outside, tender inside, with a savory flavor.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.

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