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Xinming Jinyuan Hotel

地方菜 · ⭐ 4.0

No. 111 Shimen Road, Economic and Technological Development Zone

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Spicy Beef Tripe

  A spicy Sichuan dish made with beef tripe, stir-fried in a bold, numbing chili sauce for a fiery and flavorful bite.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Steamed Large White Knife Fish

  A dish made by steaming fresh large white knife fish with ginger and scallions, highlighting the tender texture and natural flavor of the fish.
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  Steamed Qingyuan Chicken

  White-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Braised Beef Tripe and Tendon

  A traditional Chinese dish featuring beef brisket, tripe, and tendon braised in a savory sauce with spices.
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  Gan-style Stir-fried Pork with Green Pepper

  A classic Jiangxi home-style dish featuring stir-fried pork belly and green peppers, seasoned with garlic and chili for a spicy, savory flavor.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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