Close

Zhao Jie Big Dumpling Restaurant · Golden Braised Fish

小吃快餐 · ⭐ 3.8

Northwest Gate, Meili Jingdian Garden

Dishes

• 

  48 RMB per catty

  Sold at 48 yuan per catty, this dish features fresh pork and green peppers stir-fried with seasonings using basic condiments like oil, salt, and soy sauce.
• 

  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
• 

  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
• 

  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Signature Sichuan Boiled Grey Fish

  Signature Sichuan Boiled Grey Fish is a Sichuan dish made with grey fish and vegetables like bean sprouts and wood ear mushrooms, cooked in a special spicy and numbing broth. It has a tender texture and a spicy, aromatic flavor.
• 

  Sichuan Boiled Carp

  Sichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
• 

  Boiled Grass Carp

  Boiled grass carp is a Sichuan dish made with grass carp and spices such as chili and Sichuan pepper, cooked in boiling water. The fish meat is tender and has a spicy and fragrant taste.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Spicy Boiled Bullfrog

  Sichuan-style boiled spicy frog is a dish featuring frog as the main ingredient, with bean sprouts and greens as accompaniments. The frog is blanched or briefly fried, then stir-fried with chili, Sichuan peppercorns, and doubanjiang. It's simmered in broth or water, then the frog and vegetables are cooked together and finished with hot oil for aroma.
• 

  Pork and Napa Cabbage Dumplings

  Pork and cabbage dumplings are made primarily from pork and cabbage, which are mixed together to form a filling and then wrapped in dumpling wrappers, shaped like ingots. The typical cooking methods are boiling or steaming until the dumplings float to the surface, indicating they are fully cooked.
• 

  Vegetarian Dumplings with Large Filling

  Vegetarian dumplings made with flour dough and filled with chopped vegetables like cabbage, mushrooms, carrots, and tofu, seasoned and cooked by boiling or steaming.
• 

  Flavorful Fish Skin

  Fengwei fish skin is a dish made primarily from fish skin, cleaned, blanched, sliced or shredded, then mixed with seasonings like soy sauce, vinegar, chili oil, garlic, and green onions. Some recipes add bean sprouts or cucumber strips for added texture.

Reviews