Jing Yi Restaurant · Hubei Cuisine (East Zuoti Branch)
地方菜 · ⭐ 4.3
No. 15-9, Dongzhimen Nei Street
Dishes
Traditional Spare Ribs and Lotus Root SoupOld-fashioned spare rib and lotus root soup is primarily made with fresh pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a clay pot, adding water, ginger slices, and a small amount of cooking wine. The mixture is simmered over low heat for several hours until the ribs are tender and the lotus root pieces are soft and creamy, resulting in a clear broth with a delicious flavor.
Ancient Method Lotus Root and Pork Bone SoupAncient method lotus root and pork bone soup is made with fresh lotus root and pork bones using traditional stewing methods. The soup is clear, delicious, and rich in nutrition, offering nourishing benefits.
Enshi Zha Guangjiao Potato ShredsEnshi Zha Guangjiao Potato Shreds is a stir-fry dish made with potatoes and Enshi Zha Guangjiao. Potatoes are sliced into thin strips and quickly stir-fried with Zha Guangjiao, resulting in a crisp texture and fresh spicy flavor.
Hubei Noodles with Sesame SauceHubei-style sesame noodles are made with alkaline noodles that are boiled and then mixed with sesame oil, sesame paste, soy sauce, vinegar, chili oil, garlic paste, green onions, and radish cubes. The noodles are chewy and elastic, with a smooth texture and rich, diverse toppings that reflect strong regional characteristics.
Beef Cubes with Crispy Rice NoodlesA savory dish featuring tender beef cubes stir-fried with crispy rice noodles and vegetables, delivering a satisfying crunch and rich flavor.
Glutinous Rice Balls with FillingsGlutinous rice balls are a steamed dish with glutinous rice as the outer layer, filled with minced pork, shrimp, or mushrooms. The seasoned filling is shaped into small balls, coated in rice, then steamed until the rice is soft and sticky, with a flavorful center.
Prosperity Beef TrioShengshi Beef Three Delicacies is a dish primarily made with beef, seafood, and vegetables. Thinly sliced beef is stir-fried together with shrimp, squid, and other seafood, seasoned with scallions, ginger, garlic, and other spices, then simmered in broth or water until fully flavored. It is garnished with green vegetables or bean sprouts.
Zha Ba YuZha Ba Yu is a dish made with fresh fish, glutinous rice, chili and other ingredients. The fish is fried until crispy on the outside and tender inside, paired with a special sauce, offering a rich texture and a fresh spicy flavor.
Cucumber and Lettuce StripsA refreshing cold dish made from lettuce, sliced and blanched to retain crispness, then mixed with seasonings. Simple preparation highlights the natural flavor of the ingredient.
Old Wuhan Glutinous Rice FishOld Wuhan Ziba Fish is a dish made with fresh small fish as the main ingredient. The fish are coated in glutinous rice flour and deep-fried until golden brown, then stir-fried together with chili, minced garlic, ginger slices, and other seasonings. During preparation, the small fish are first marinated to absorb flavor, then deep-fried to set their shape, and finally combined with seasoning ingredients for stir-frying, resulting in crispy exteriors and tender, flavorful meat.
Crispy Lettuce Stir-Fried with Preserved PorkCrispy lettuce stir-fried with cured pork is a Chinese dish featuring sliced peeled lettuce and cured pork. The pork is first fried to release oil, then combined with the lettuce until cooked. The dish has a clear color and offers both crisp texture and rich aroma.
Jingchu Pot Fish OffalJingchu Pot Fish Offal is a Chinese dish made with fish offal, cooked with seasonings and broth. Main ingredients include fish heads, fish bones, and fish skin, with a fresh and tender texture and rich broth.
Egg NogEgg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.
Spicy and Sour Lotus Stem with Chicken GizzardSpicy and sour lotus stem with chicken gizzards is a dish primarily made from fresh lotus stems and chicken gizzards. The lotus stems are cut into segments and blanched, while the chicken gizzards are sliced and marinated with cooking wine and ginger to remove any fishy odor. They are then stir-fried together with garlic, chili, and other seasonings, followed by adding vinegar and chili oil for flavor. The dish is quickly stir-fried until well combined and ready to serve.
Jingyi Special Spicy ChickenJingyi Special Spicy Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is crispy on the outside and tender inside, with a rich spicy and numbing flavor.- Jingyi Glutinous Rice CakeJingyi Zamba is a traditional snack made primarily from glutinous rice. The glutinous rice is steamed, then mashed into a dough and shaped into small balls or flattened into cakes. It can be eaten directly or pan-fried until the outer layer becomes crispy. No additional ingredients are typically added during preparation, preserving the original flavor of the glutinous rice.
Spicy Lotus Root StripsSpicy lotus root strips is a dish primarily made with lotus root. The lotus root is sliced into strips, then blanched or fried to about half-cooked, before being stir-fried with chili peppers, minced garlic, and ginger slices to allow the strips to fully absorb the spicy and fragrant flavors. The finished dish has a crisp and tender texture with a noticeable spiciness and aroma.
Caviar Braised TofuFish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes and pan-fried until the surface turns slightly golden, then fish roe, broth or water is added and simmered to allow the tofu to absorb the rich flavor of the fish roe. Finally, a small amount of cornstarch is used to thicken the sauce. Careful control of heat during cooking ensures the tofu remains tender and the fish roe stays intact.
Fish Roe Braised TofuFish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.