Ju Fu Ge Restaurant
川菜 · ⭐ 3.8
No. 5, Guangzhou Road (Opposite Zhengmatou Post Office)
Dishes
Braised Chicken FeetA dish made by simmering chicken feet with spices and aromatics until tender, known for its rich flavor and chewy texture.
Young Ginger and Chili RabbitA Sichuan dish featuring tender rabbit meat stir-fried with young ginger and chili peppers, delivering a spicy and aromatic flavor.
Dry Pot TaroA spicy Sichuan dish made by stir-frying taro with腊 meat and vegetables in a dry pot, resulting in a rich, aromatic flavor.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Spicy Tea Tree Mushroom Hot PotDry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Steamed ScallopA dish made by steaming fresh scallops with ginger and green onions, resulting in a tender and naturally flavorful seafood delicacy.
Crispy Small CarpA dish made by marinating small carp, coating in batter, and deep-frying until crispy, resulting in a crunchy exterior and tender interior.