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Ji Qi Ji Bao Restaurant

火锅 · ⭐ 4.8

Room 1211, 2nd Floor, Tower 1A, Wangjing SOHO, Futong East Street

Dishes

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  Five-Fingered Peach Soup Base

  Five-fingered桃 root broth base, made primarily from the roots of the five-fingered桃 plant, combined with various medicinal herbs and seasonings to create a richly aromatic soup. The broth has a golden color and emits a fragrant aroma, carrying the unique scent of the five-fingered桃. During cooking, selected ingredients and herbs are simmered together, allowing them to blend fully and deliver a deeply nourishing flavor.
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  Five-Second Black Fish Slices

  Five-second black fish slices is a dish featuring black fish as the main ingredient. The fish meat is sliced, marinated with rice wine and starch, then quickly blanched in boiling water for about five seconds until cooked. It's mixed with vegetables like bean sprouts and green peppers or dressed with seasoning sauce. The cooking process emphasizes quick heat and tender texture.
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  Ginger Paste Seasoning

  Ginger paste is made from fresh ginger grated into a fine paste, commonly used as a seasoning or dipping sauce. To prepare, peel and crush or grind the ginger finely, then use directly with seafood, meat, or vegetables, or mix with other seasonings like garlic, green onions, soy sauce, and vinegar.
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  Hengxian Fish Sashimi

  Hengxian fish slices are a traditional specialty from Heng County, Guangxi, made with fresh grass carp or carp. After scaling and deboning, the fish is sliced thin and served with scallions, ginger, cilantro, mung beans, and a special spicy sour sauce. Mix well before eating. Freshness and precise slicing are key.
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  Clear Nourishing Soup Pot

  A清补凉锅 is a soup pot stewed with various ingredients, mainly chicken, pork ribs, lotus seeds,芡实, Job's tears, goji berries, plus ginger slices and green onions, slowly simmered in water.
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  Lingshan Aromatic Chicken

  Lingshan fragrant chicken is a dish made primarily with free-range chicken, marinated and then steamed or stewed. Ginger, scallions, and cooking wine are typically added to remove fishy odor and enhance aroma, with some recipes including star anise and cassia bark for deeper flavor.
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  Lingshan Chicken

  Lingshan chicken is a dish made primarily with chicken, typically using locally raised free-range chickens. After blanching, it's stewed with ginger slices and green onions, resulting in tender, flavorful meat and rich broth.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Classic Huafeng Noodles

  Classic Huafeng Noodles feature hand-pulled noodles with beef slices, greens, and a secret sauce. The noodles are chewy and elastic, while the marinated beef and vegetables are simmered in broth and finished with the special sauce.
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  Luoding Fish Dumplings

  Luoding fish balls are made primarily from fresh fish meat, mixed with egg white and starch to form a fish paste, then fried using a special technique to create golden-brown fish balls. The exterior is crispy while the inside remains tender, preserving the fresh flavor of the fish.
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  Antler Mushroom

  Venison mushroom is a type of fungus used fresh or dried. It can be blanched and stir-fried with meat or vegetables, or used in soups or cold dishes. Main ingredient is venison mushroom, seasoned with scallions, ginger, and garlic.

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