Qian Ji Jing Cai Restaurant (Ziyue Plaza Store)
江浙菜 · ⭐ 4.8
Ziyue Plaza, Andemen Street
Dishes
Rural Ecological Old TofuHomemade ecological old tofu made from soybeans using traditional methods. Processed through soaking, grinding, boiling, coagulating, and pressing. Firm texture, rich flavor, natural soy aroma. No preservatives added. Suitable for steaming, frying, or stewing.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Salted Egg Yolk Baked LobsterLobster is steamed with salted egg yolk, which melts and coats the lobster at high heat, enhancing its rich flavor. Main ingredients are fresh lobster and salted egg yolk, with seasonings added during cooking for better taste.
Signature Duck Tongue PieA specialty pie made with duck tongues, seasoned and pan-fried for a crispy crust and tender filling.
Sichuan Boiled Double DelicacyA Sichuan dish featuring fresh fish and shrimp, simmered in spicy oil with vegetables like bean sprouts and wood ear mushrooms, delivering a bold, numbingly spicy flavor.
Sichuan-Style Boiled Spicy and Numbing Double FreshFresh pork tenderloin and soft tofu are the main ingredients, combined with green and red peppers, Sichuan peppercorns, and dried chilies. Prepared using a boiling method: ingredients are briefly blanched, then topped with hot oil infused with Sichuan peppercorns and dried chilies, creating a spicy, numbing, and aromatic flavor.
Special Salt-Boiled GooseA traditional Chinese dish made by slow-cooking fresh goose meat in salted water with spices, resulting in tender and savory meat.
Steamed Lanzhou LilyA dish made with fresh Lanzhou lilies steamed with ham and chicken, resulting in a delicate and savory flavor.- Lily and Red Date DessertA sweet dessert made with fresh lilies and red dates, gently simmered to create a soft, nourishing treat.
Salted Milk PigeonSaltwater squab is a dish made primarily with young pigeons, boiled in salt water after cleaning. Ginger slices and green onions are typically added to keep the meat tender and fresh. The finished dish has a delicate color and fine texture.
Qian's Special Large Fish HeadQian's special large fish head uses fresh fish heads, seasoned with doubanjiang, ginger, garlic, chili, and other ingredients, then simmered. The fish head meat is tender, the broth rich and savory with a slight spiciness, typical of Sichuan cuisine.
Qian's Salted GooseQian's Salted Goose is a traditional Chinese cold dish made by simmering fresh goose meat in salt and spices. The meat is tender, flavorful, and perfectly seasoned.
Duck Tongue PieDuck tongue pie is a savory dish made with duck tongue and dough, typically pan-fried or deep-fried for a crispy texture and rich flavor.
Butter-Braised TurtleButter-braised turtle is made with turtle as the main ingredient, cooked with butter, ginger slices, and scallions over low heat. The broth is rich, and the turtle meat is tender with a fragrant butter aroma.