Jiu Chi Boneless Meat (Tong Ji Branch)
川菜 · ⭐ 3.8
No. 61, 63, 65 Dongjun Zhong Street
Dishes
Nine-foot Boneless PorkA Sichuan dish made from pork leg meat, marinated and slow-cooked until tender, then deboned and sliced for serving.
Braised Spare RibsBraised spare ribs is a dish made primarily with pork ribs, simmered with spices, soy sauce, and sugar after blanching. Common seasonings include star anise, cinnamon, ginger, and scallions to enhance flavor and tenderness.
Braised Pig's FeetBraised pig trotters, a dish made with pig trotters as the main ingredient, simmered slowly with soy sauce, star anise, cinnamon, and bay leaves until tender and flavorful.
Braised PorkBraised pork is mainly made from pork belly and other pork parts, seasoned with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, then slowly stewed or braised. The finished dish has a bright red color, tender meat, and rich flavor.
Double Pepper Chicken OffalA Sichuan dish made with chicken offal and green and red peppers, stir-fried to a spicy and savory finish.
Pickled VegetablesSide dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
Clear-braised Pig Intestine StripsA dish made by braising pig intestines with ginger, scallions, and garlic in clear broth, resulting in tender and savory strips.
Braised Beef with Bamboo ShootsA Chinese dish made by slow-cooking beef and bamboo shoots together, resulting in tender meat and crisp bamboo, with a rich, savory sauce.
Steamed BeefSteamed beef is a Chinese dish made by steaming beef with seasonings like ginger, scallions, and soy sauce, resulting in tender and flavorful meat.
Shredded Pork with Daylily FlowersA Chinese dish made with shredded pork and dried daylily flowers, stir-fried to create a savory and tender dish.