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Qiao Ba Yu Grand Hotel (Jiangjin Yuanding Building Branch)

特色菜 · ⭐ 4.5

Room 3-1, No. 125 Taping Road, Jijiang Street (Xiangrui Wealth Center)

Dishes

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  Health-Preserving Millet Seafood Porridge

  A nourishing porridge made with millet and seafood, offering a delicate, savory flavor and rich nutrition for health benefits.
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  Beijing Fruit Wood Roast Duck

  Beijing fruit wood roasted duck uses high-quality Beijing duck, marinated and roasted over fruit wood charcoal. Crispy skin, tender meat, unique flavor.
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  Ancient Method Steamed Sea Bass

  Fresh sea bass steamed with ginger, scallions, and soy sauce, a classic Cantonese dish highlighting the fish's natural flavor.
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  Pan-Fried Steak

  Pan-fried steak made with high-quality beef, marinated and cooked on a hot pan, with a crispy outer layer and tender, juicy inside.
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  Dried Vegetables Braised Pork Clay Pot Mixed Rice

  Dried vegetables and braised pork are cooked together with rice in a clay pot. The fatty pork melts in the mouth, while dried vegetables absorb the rich broth, creating a savory, aromatic flavor. The rice soaks up the juices, resulting in a hearty, flavorful dish.
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  Osmanthus Vermicelli Stew

  A savory stew made with vermicelli, fresh osmanthus flowers, and meat or shrimp, simmered in broth for a fragrant, tender dish.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Xiang-style Stir-fried Sweet Potato Noodles

  Made with sweet potato vermicelli, stir-fried quickly with green and red peppers, garlic chives, and other ingredients. Features a chewy texture and rich spicy aroma, typical of Hunan cuisine.
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  Raw-Blanched Diced Chili Cracked Shell Fish

  Made with fresh cracked shell fish, diced chili, ginger, and garlic, quickly cooked using raw blanching method. Tender fish meat with rich spiciness and subtle salty-garlic aroma.
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  Stoneware Yellow Catfish

  A Sichuan dish featuring yellow catfish cooked in a hot stone pot with vegetables and spices, delivering a rich, spicy flavor.
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  Rice Field Mamba Frog

  Rice Field Mamba Frog is a dish made with frogs caught in rice fields, stir-fried or stewed with chili, ginger, garlic, and other seasonings. It has a fresh spicy flavor and tender meat.
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  Spicy Small Pepper Rabbit

  A spicy Sichuan dish featuring tender rabbit meat stir-fried with small green and red peppers, garlic, and ginger for a bold, aromatic flavor.
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  Potted Pea and Seasonal Vegetable Soup

  Made primarily from mashed peas and fresh seasonal vegetables, slowly simmered to create a smooth, rich texture with a deep pea aroma and natural vegetable sweetness.
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  Sautéed Shrimp with Snow Peas

  A quick stir-fry of fresh shrimp and snow peas, resulting in a light, crisp, and savory dish.
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  Spicy Chicken with Pig's Feet

  A spicy Sichuan dish made with chicken feet and pig trotters, stir-fried with dried chilies and Sichuan peppercorns for a numbing, fiery flavor.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Mapo Tofu with Sea Cucumber

  Mapo Tofu with Sea Cucumber is a Sichuan-style dish featuring soft tofu, rehydrated sea cucumber, and minced beef. Tofu is blanched, then simmered with seasoned beef, doubanjiang, and Sichuan pepper powder, followed by adding sea cucumber for deep flavor.

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