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New Magazine Chess & Fusion Cuisine (Jinjiuhui Branch)

咖啡 · ⭐ 3.7

Rooms 205–206, 2nd Floor, Building 1, Jinjiuhui, Hushan Road

Dishes

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  Hokkaido Honey Glazed Black Fish Slices

  Fresh black fish slices marinated in a honey sauce and pan-seared, resulting in a tender, sweet, and savory dish.
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  Braised Stinky Mandarin Fish

  A dish made by braising stinky mandarin fish with ginger, scallions, and garlic, resulting in a uniquely flavorful and tender fish.
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  Dry Pot Huangshan Bamboo Shoots

  A dish featuring fresh Huangshan bamboo shoots stir-fried with pork, chili, and garlic in a dry pot, delivering a crisp texture and rich aroma.
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  Signature Garlic Crispy Chicken

  A signature dish featuring crispy fried chicken seasoned with garlic, offering a rich aroma and tender meat inside.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, sliced after boiling and stir-fried with Sichuan peppercorns, chili, scallions, ginger, and garlic. It has a crisp texture and rich flavor.
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  Five-Flavor Fish Head in Clay Pot

  A flavorful fish head dish with tofu, mushrooms, and greens, slow-cooked in a clay pot to blend five tastes—sweet, sour, spicy, numbing, and savory.
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  Shrimp and Tofu Stew

  A savory stew featuring fresh shrimp and soft tofu, simmered in broth with aromatics for a delicate, nourishing dish.
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  Sichuan-style Chili Fish Head

  Stir-fried fish head with spicy sauce, using fresh fish head, fermented chili, ginger slices, and green onions. The fish head is marinated first, then cooked with the chili to absorb its rich flavor.
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  Crispy Cod Rolls

  Crispy cod rolls made with fresh cod fillet, lightly coated in batter and deep-fried until golden brown, offering a crunchy exterior and tender, flavorful interior.
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  Fresh Mango Ball Dessert

  A sweet dessert made with fresh mango and glutinous rice balls, served chilled with coconut milk or condensed milk.

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