Close

Lu Ji Zhengjie Restaurant · Sichuan and Hunan Cuisine

川菜 · ⭐ 4.3

No. 1, Yujie Lane

Dishes

• 

  Sichuan Spicy Boiled Fish

  A classic Sichuan dish featuring tender fish and vegetables in a spicy, numbing broth made with chili and Sichuan peppercorns, finished with hot oil for aroma.
• 

  Kung Pao Tofu

  Kung Pao Tofu is a Chinese dish featuring tofu as the main ingredient, typically pan-fried or blanched before stir-frying with peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. Seasoned with soy sauce, vinegar, sugar, cooking wine, and cornstarch for a rich, glossy sauce.
• 

  宫爆豆腐

  宫爆豆腐是一道以豆腐为主要食材的中式菜肴，通常使用嫩豆腐切块后油炸或煎制，再与花生、干辣椒、葱姜蒜等配料一同翻炒。调味料包括酱油、醋、糖、料酒和淀粉勾芡，使菜肴具有浓郁的酱汁风味。
• 

  Signature Panda Black Sugar Rice Milk

  A sweet and creamy rice milk made with black sugar, featuring a panda-shaped decoration for a fun twist on traditional dessert drinks.
• 

  Lemon Juice Stuffed Small Tomatoes

  Lemon juice stuffed small tomatoes is a dish made with small tomatoes as the main ingredient, filled with lemon juice and seasonings. After removing the cores, the tomatoes are filled with lemon juice and seasonings, then steamed or baked, offering a refreshing and sour taste.
• 

  Spicy Chicken in Large Bowl

  A spicy Sichuan-style chicken dish made with chicken, dried chilies, and Sichuan peppercorns, stir-fried to perfection in a large serving bowl.
• 

  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
• 

  Special Chili Potato Shreds

  Special chili potato shreds is a dish made with potatoes as the main ingredient, combined with rice chili, green onions, garlic and other seasonings. The potatoes are sliced thin and stir-fried with rice chili and other seasonings, resulting in a crisp texture and a fresh spicy flavor.
• 

  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
• 

  Crispy Stir-fried Daylily Flowers

  Crispy stir-fried daylily flowers is a cold dish made with fresh or dried daylily flowers, combined with seasonings and ingredients. It has a crisp texture and a fresh taste.
• 

  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
• 

  Spicy Chili Beef

  A spicy Sichuan dish made with tender beef slices stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat.
• 

  Crispy Shrimp Pastry

  Crispy shrimp is a dish featuring fresh shrimp as the main ingredient, wrapped in a crispy pastry. To prepare it, remove the shells from the shrimp while leaving the tails intact, marinate them with seasoning, then coat them in a batter made from flour, eggs, and oil, and deep-fry until golden and crunchy.
• 

  Sour Spicy Tender Beef

  Thinly sliced beef from the tenderloin, stir-fried with chili, garlic, vinegar, and Sichuan pepper for a spicy and tangy flavor.
• 

  Gold Medal Boiling Frog

  Fresh frog legs stir-fried with spicy chili and Sichuan peppercorns, simmered in a secret sauce for a bold, numbingly delicious flavor.

Reviews