Ju Shi Jiu Zu · Water Boiled Fish (Core Media Plaza Branch)
川菜 · ⭐ 4.8
No. 66, Baofusi, Zhongguancun (adjacent to Zhongguancun Culture and Sports Center)
Dishes
Spicy Blood Duck with Long SittingJiuzuo Mao Wang is a hot pot dish primarily made with duck blood, bean sprouts, yellow throat (beef tripe), beef tripe, and luncheon meat. The base sauce is stir-fried with chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste), then simmered in high-quality broth.
Kiwi Jam Baked YamYam slices are mixed with kiwi jam and baked in the oven. The main ingredients are yam and kiwi jam. During baking, the yam becomes soft and fluffy, while the sweet and sour flavor of the kiwi jam渗透 into it.
Kung Pao ChickenKung 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.
Stir-Fried CauliflowerStir-fried cauliflower is a home-style dish primarily made with fresh cauliflower, seasoned with garlic and chili. The preparation is simple: wash and cut the cauliflower into small florets, then stir-fry quickly in a hot pan after sautéing garlic and chili until fragrant. Finally, add salt to taste.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a Sichuan-style dish made primarily with chicken. Small roosters or tender chicken thighs are cut into pieces and stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings. First, the chicken is blanched to remove any fishy odor, then it is stir-fried together with chili peppers and Sichuan peppercorns to allow the chicken to fully absorb the spicy aroma.
Sichuan Boiled CarpSichuan-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.
Spicy Boiled Yellow Catfish (Large)Spicy boiled catfish (large portion) features fresh catfish as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. Sichuan peppercorns and dried chili peppers are stir-fried in oil, then water is added and brought to a boil. The fish slices are then cooked in the broth, and finally, hot oil is poured over to enhance the aroma.
Meishan BeefMeishan beef is a dish primarily made with beef, typically using beef shank or beef brisket. After blanching, the meat is stewed together with fermented broad bean paste, chili peppers, Sichuan peppercorns, ginger, and garlic until the meat becomes tender and fully infused with flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.