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.