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Junzhi · He Mei Hotel

地方菜 · ⭐ 4.1

175 meters southeast of the intersection of Shanshui Road and Tianwang Road

Dishes

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  Junzhi Liuting Pig Trotter

  A specialty dish made from pig trotters, slow-cooked in a rich broth with aromatic spices, resulting in tender and flavorful meat.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stir-fried Mountain Chicken from Laoshan

  A dish featuring mountain chicken from Laoshan, stir-fried quickly with garlic, ginger, and scallions to highlight its fresh, tender texture and natural flavor.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
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  Steamed Scallops with Garlic and Vermicelli

  Fresh scallops steamed with garlic and vermicelli, resulting in a savory and aromatic dish.
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  Abalone and Potato Stir-fry

  A refined dish featuring tender abalone and crisp potato strips, stir-fried quickly to preserve freshness and flavor.

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