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Zhiyin Restaurant (Fujian Road Branch)

江浙菜 · ⭐ 4.3

No. 4, Fujian Road, Yijiangmen Subdistrict (opposite Huafu Building)

Dishes

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  Sichuan-Hunan Pig Intestine Fish

  A spicy and flavorful dish made with fish fillets and pork intestines, stir-fried with chili and Sichuan peppercorns for a bold, numbing taste.
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  Spicy Pot Duck Head

  A spicy Sichuan dish made by stir-frying duck heads with fermented bean paste, chili, and Sichuan peppercorns, resulting in a rich, numbingly spicy flavor.
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  Sichuan-style Boiled Whole Kidney

  A Sichuan dish featuring whole pork kidneys cooked in a spicy, numbing broth with chili and Sichuan peppercorns, known for its bold flavors and tender texture.
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  Sichuan-style Eel in Boiling Sauce

  A spicy Sichuan dish featuring tender eel slices cooked in a fiery red oil sauce with vegetables and spices.
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  Braised Crucian Carp

  Braised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  Fried Tofu with Eggs

  Fried tofu and eggs stir-fried together, creating a savory dish with a unique aroma and satisfying texture.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  Sour Radish Fish

  Sour radish fish is a dish featuring fresh fish and sour radish. The fish is marinated, then pan-fried or steamed, and simmered with sliced sour radish to absorb its tangy aroma. The sour radish adds a unique acidity and crisp texture that contrasts beautifully with the tender fish.
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  Hot Pot Lamb

  Pot-bellied lamb is a dish made by stewing lamb slices with vegetables and seasonings in a small hot pot (pot-bellied stove). The lamb slices are stir-fried with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings, then slowly simmered with chicken stock or water until the meat becomes tender and the broth rich. It is typically served with side ingredients such as cabbage, potatoes, and tofu. The pot is kept heated during serving, allowing diners to cook and eat gradually.
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  Crispy Duck Head

  Crispy duck heads are marinated, coated in starch or batter, then deep-fried until golden and crunchy. Ginger, scallions, and cooking wine are added during preparation to enhance flavor and reduce odor, with seasonings adjusted to taste.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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