Jin Hua Yuan
川菜 · ⭐ 3.8
Jinhua Restaurant, No. 1, Section 3, Jinhua Road
Dishes
Spicy Pickled Pepper RabbitA spicy Sichuan dish made with rabbit meat and pickled chili peppers, known for its bold, numbing heat and tangy flavor.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Steam-Pot Seasonal VegetablesSteam-cooked seasonal vegetables, featuring carrots, broccoli, mushrooms, and green peas, gently steamed to preserve freshness and nutrients.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Yanbian BeefA Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
Spicy Oil ChickenA Sichuan dish made with free-range chicken stir-fried in a spicy red oil sauce, featuring rich flavor and aromatic spices.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Sichuan-style Wuyu Fish Slices with Green Flower PepperA spicy Sichuan dish featuring tender fish slices stir-fried with green flower pepper, known for its numbing and fiery flavor.
Shredded Pork with Leek GreensScallion pork stir-fry is a Chinese dish made primarily with pork tenderloin and scallions. The pork is sliced into thin strips and marinated with seasonings, while the scallions are washed and cut into segments. Heat oil in a wok, add the pork strips to cook until just done, then quickly stir-fry with the scallions. Season to taste and serve.
Flavorful MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, and vegetables, seasoned with chili and Sichuan peppercorns for a bold, numbing flavor.