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Mijue (Liuyi Branch)

川菜 · ⭐ 3.5

Shop No. 8 (from west to east), Street-facing Shop, Jinjishan Standard Factory Building, No. 2 Jinji Mountain Road, Jin'an District

Dishes

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  冬阴功海鲜汇

  冬阴功海鲜汇以虾、鱿鱼、青口贝等海鲜为主料，搭配香茅、柠檬叶、辣椒、姜黄、鱼露等泰国香料熬制汤底，煮制而成。食材在汤中炖煮至熟，保留海鲜的鲜嫩与香料的浓郁。
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  Spicy Crawfish with Thirteen Spices

  Spicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
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  Braised Duck Heads

  Braised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
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  Braised Duck Feet

  Braised duck feet are primarily made from duck feet, which are first blanched and then slowly stewed in a pot with spices, soy sauce, sugar, and yellow wine. This allows the duck feet to fully absorb the flavor of the braising liquid, resulting in a soft, chewy texture.
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  Sichuan麻椒 Chicken

  A spicy chicken dish made with Sichuan peppercorns and chili, known for its numbing and fiery flavor.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Boneless Cod Fillet

  A dish made from boneless cod fillet, steamed with ginger and scallions for a delicate, fresh flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Secret Flavor Signature Grilled Fish

  Fresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.

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