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Jincheng Fish Banquet (Zhong'ang Xin Tian Di Tian Xi Branch)

特色菜 · ⭐ 3.5

Phase III S4 Floor, Zhong'ang Xintiandi, Dingshan Section, Binjiang Avenue

Dishes

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  Cold Water Fish

  A dish made by boiling fresh freshwater fish in plain water, emphasizing the natural flavor of the fish with minimal seasoning.
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  Stir-Fried Duck with Ginger

  Ginger-braised duck is a dish featuring duck meat and ginger as main ingredients. Duck pieces are stir-fried with plenty of ginger slices, creating tender meat and rich ginger aroma through high-heat cooking. A touch of soy sauce and cooking wine enhances the flavor.
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  Pork Rib Stewed with Radish

  A classic Chinese home-style dish made by slow-cooking pork ribs and white radish until tender, resulting in a rich, savory flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fried River Shrimp

  Fried river shrimp is a dish made primarily from fresh river shrimp, which are marinated and then deep-fried. The river shrimp are cleaned thoroughly, seasoned with spices to absorb flavor, and then fried in hot oil until golden and crispy.
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  Spicy Rabbit Salad

  A spicy Sichuan-style dish made with tender rabbit meat tossed in a blend of chili, Sichuan peppercorns, garlic, and ginger for a bold, numbing flavor.
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  Braised Pig's Trotters

  A Chinese dish made by braising pig trotters in a savory sauce until tender and flavorful.
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  Pea Shoot Egg Soup

  Pea shoot egg soup is a dish made primarily with pea shoots and eggs. Wash the pea shoots, beat the eggs. Boil water, add pea shoots and cook until soft, then pour in egg liquid to form egg flowers, season with salt.

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