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Jingxiang Private Kitchen (Wolongge Branch)

地方菜 · ⭐ 3.6

Room A3, Ground Floor, No. 1028, Yanhe North Road, Wolonggang, Xinxiu Community

Dishes

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  Dry Pot Frog Legs

  A spicy Sichuan dish featuring fresh frog legs stir-fried with vegetables in a dry pot, known for its rich aroma and tender texture.
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  Special Free-range Chicken Hot Pot

  A hearty hot pot featuring free-range chicken, slow-cooked with herbs and spices for a rich, savory flavor.
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  Special Lotus Root Soup

  A flavorful soup made with fresh lotus root, often combined with pork ribs or chicken, simmered slowly to create a clear, savory broth with tender, sweet lotus root.
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  Coiled Eel

  A dish featuring eel marinated and rolled into a coiled shape, then steamed to perfection with a savory sauce.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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  莲藕夹

  莲藕夹是一道以莲藕为主要食材的菜肴，将莲藕切片后在中间夹入肉馅或蔬菜馅，再进行煎、炸或蒸制而成。制作时通常将莲藕片处理成薄片状，填入调好味的馅料，然后通过加热使莲藕与馅料融合，形成外脆内嫩的口感。
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  Wild Turtle Hot Pot

  A hot pot featuring wild turtle as the main ingredient, simmered with medicinal herbs and vegetables in a rich broth, known for its nourishing and flavorful taste.
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  Sun-Dried Side Fish

  A traditional dish made from fresh side fish, marinated and sun-dried before stir-frying, resulting in a savory, firm texture with a distinctive dried flavor.
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  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.
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  Spicy Crawfish

  Spicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.

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