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789 Jinan Impression Home-style Dishes

川菜 · ⭐ 3.6

Room 789, No. 106, Jing Shi West Road (Jinan No. 106 Hospital)

Dishes

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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish made from fresh ducks, cured and boiled. Main ingredients are duck meat and salt, with spices like star anise, cinnamon, and Sichuan pepper. The duck is marinated for hours, then poached to retain its tender flavor.
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  Cumin Tofu

  A Chinese dish made with layered tofu stir-fried with cumin and spices, offering a fragrant and spicy flavor.
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  Spicy Duck Blood Salad

  A refreshing salad made from duck blood, seasoned with garlic, chili, and herbs for a spicy and appetizing taste.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Secret Family-Style Grilled Fish

  Fresh fish marinated in a secret sauce and grilled over charcoal, served with vegetables like bean sprouts and potatoes for a rich, aromatic flavor.
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  Braised Pig's Feet

  Braised pig trotters is a dish made primarily from pig's feet, blanched and then simmered with scallions, ginger, star anise, soy sauce, and sugar until tender and flavorful.
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  Braised Pork with Rice

  Braised pork belly rice features fatty pork belly boiled to remove odor, then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and bay leaves until tender and flavorful, finally poured over steamed rice.
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  Old Jinan Braised Pork Tenderloin

  A traditional Shandong dish featuring pork tenderloin braised with mushrooms and vegetables in a savory broth, known for its tender texture and rich flavor.
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  Scallion Clam Stir-fry

  A dish featuring fresh clams and scallions, stir-fried quickly to preserve the natural flavors—delicate, savory, and aromatic.
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  Spicy Crispy Braised Intestines

  A dish made with pork intestines that are first braised, then fried until crispy and finally tossed with spicy chili and Sichuan pepper for a rich, aromatic flavor.

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