Jintang Li Junxiang Yellow River Carp
豫菜 · ⭐ 4.8
Room 401, 4th Floor, Block A, Weiye International, Intersection of Zhengkai Avenue and Jinxiu Road
Dishes
National Flower Boiled CabbageNational Flower Boiled Cabbage is a Sichuan dish made with large cabbage boiled in hot water. The dish is light and refreshing, preserving the original flavor and nutrition of the cabbage.
Kung Pao Crystal Shrimp BallsCrispy shrimp balls coated in a translucent batter, stir-fried with peanuts, chili peppers, and aromatic spices for a sweet and tangy flavor.
Home-style Braised Mung Bean VermicelliMung bean vermicelli is stir-fried with green and red peppers, garlic, then simmered in water. Tender and smooth with a light, fresh aroma, highlighting the natural flavor of the bean product.
Osmanthus Steamed Lanzhou Nine-Year LilyOsmanthus Steamed Lanzhou Nine-Year Lily is a traditional Chinese dish made with Lanzhou-grown nine-year lilies and steamed with osmanthus. The lilies are soft and fragrant, with the osmanthus adding a sweet aroma.
Spicy Pork Intestines with OilA dish featuring pork intestines, cleaned and blanched, then stewed with scallions, ginger, and other seasonings until tender, finished with hot oil and seasoned with chili and Sichuan pepper powder to enhance aroma.
Crispy Lotus Root with Basa Fish BellyCrispy Lotus Root with Basa Fish Belly is a Chinese dish made with crispy lotus root and basa fish belly. The lotus root slices are fried until crispy, then quickly stir-fried with the prepared basa fish belly, offering a rich texture and slightly spicy flavor.
Mushroom-flavored Yellow River CarpA flavorful dish featuring Yellow River carp simmered with various mushrooms, resulting in tender fish and rich, aromatic broth.
Thin-skinned Handmade Vegetable BunThin-skinned handmade vegetable bun is made with flour skin and filled with fresh vegetables and seasonings. The skin is thin and soft, with rich filling and a fresh taste.
Sour Spicy Monkfish Egg SoupSour-spicy monkfish egg soup features monkfish eggs as the main ingredient, with wood ear mushrooms, carrots, and eggs as accompaniments. After blanching, it's simmered in broth or water, seasoned, thickened with starch, and finished with a pour of egg liquid to form egg flowers. The soup is clear, smooth, and delicious.
Golden Tang Braised Sea CucumberGolden Tang Braised Sea Cucumber is a Chinese dish made with sea cucumber as the main ingredient, combined with chicken, ham, and other ingredients, cooked slowly with soy sauce and cooking wine. The texture is tender, and the flavor is rich.
Fragrant Bitterbloom Shoots with Tofu Threads in SauceFragrant Bitterbloom Shoots with Tofu Threads in Sauce is a cold dish made with fresh bitterbloom shoots and seasoned tofu threads, mixed with seasonings.
Wheat-Scented Iron Rod YamA healthy dish made with iron rod yam, fried or pan-fried and coated with wheat powder for a crispy texture and subtle wheat aroma.