Jiawei Restaurant (Zhonghai International Branch)
晋菜 · ⭐ 3.8
4th Floor, Zhonghai International Center, Binhe West Road (take transfer elevator to 4th floor)
Dishes
Jiawei Stewed FishFresh fish is the main ingredient in Jiawei Stewed Fish, combined with ginger, scallions, garlic, and other seasonings, then slowly stewed. The fish meat is tender, the broth rich and flavorful, with a distinctive savory aroma.
Potato Dumpling Stewed Pork RibsA comforting dish of pork ribs and potato dumplings simmered together in a savory broth, resulting in tender meat and soft, flavorful potatoes.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
干炸白玉菇干炸白玉菇是一道以白玉菇为主要食材的菜肴，将白玉菇清洗后沥干水分，裹上薄薄一层淀粉或面糊，放入热油中炸至表面金黄酥脆。成品外酥里嫩，口感香脆。
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
Xiang-style Chopped ChickenXiang-style chopped chicken is a spicy dish made with minced chicken stir-fried with chili, garlic, ginger, and fermented black beans for bold flavor.
Old Taiyuan Fried Pork with SauceOld Taiyuan fried pork is a traditional Shanxi dish featuring pork tenderloin with peppers, mushrooms, and carrots. The pork is marinated, deep-fried until slightly crispy, then stir-fried with vegetables and sauce. Precise heat control ensures tender meat and rich flavor.
Minced Pork with Eggplant in Fragrant SauceSlice eggplant, pan-fry until tender, then stir in seasoned ground meat and sauce until evenly coated and flavorful.
Spicy Sour Fish in Golden SoupGolden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.