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China Town
JinLi aims to redefine London’s Sichuanese dining scene with traditional dishes alongside an array of new creations. Besides griddled dishes of duck tongue and king prawns swimming in chillis, the menu includes a new “JinLi Fragrant Rabbit” (creative names aren’t their forte), drawing inspiration from Chengdu’s popular street food snack of spicy Sichuan-marinated rabbit. And in line with their ambitious goal, the chef will return to Chengdu every six months for a dose of inspiration – we love an ever-evolving menu.
Uxbridge
JinLi aims to redefine London’s Sichuanese dining scene with traditional dishes alongside an array of new creations. Besides griddled dishes of duck tongue and king prawns swimming in chillis, the menu includes a new “JinLi Fragrant Rabbit” (creative names aren’t their forte), drawing inspiration from Chengdu’s popular street food snack of spicy Sichuan-marinated rabbit. And in line with their ambitious goal, the chef will return to Chengdu every six months for a dose of inspiration – we love an ever-evolving menu.
Birmingham
JinLi aims to redefine London’s Sichuanese dining scene with traditional dishes alongside an array of new creations. Besides griddled dishes of duck tongue and king prawns swimming in chillis, the menu includes a new “JinLi Fragrant Rabbit” (creative names aren’t their forte), drawing inspiration from Chengdu’s popular street food snack of spicy Sichuan-marinated rabbit. And in line with their ambitious goal, the chef will return to Chengdu every six months for a dose of inspiration – we love an ever-evolving menu.
China Town Flagship
JinLi aims to redefine London’s Sichuanese dining scene with traditional dishes alongside an array of new creations. Besides griddled dishes of duck tongue and king prawns swimming in chillis, the menu includes a new “JinLi Fragrant Rabbit” (creative names aren’t their forte), drawing inspiration from Chengdu’s popular street food snack of spicy Sichuan-marinated rabbit. And in line with their ambitious goal, the chef will return to Chengdu every six months for a dose of inspiration – we love an ever-evolving menu.
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