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Yangfan Restaurant

Home-style Chinese cuisine · ⭐ 4.0

No. 24 Hangkong Xiao Road, Wansong Street Subdistrict (opposite Satellite Village Primary School)

Dishes

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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Dry-fried Tofu Skin with Chili

  Dry-fried mold tofu skin is a traditional dish primarily made with mold tofu skin. The preparation involves washing and slicing the tofu skin, then stir-frying it with garlic, chili, and other seasonings until it becomes crispy. The finished dish features a unique color and aroma.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Crispy Banana

  A sweet snack made by frying sliced bananas coated in a light batter until crispy and golden.
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  Caramelized Banana

  A classic Chinese dessert where bananas are deep-fried and coated in hot caramel syrup, creating a crispy exterior with a soft interior and delicate sugar threads when pulled.
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  Stir-Fried Eel Strips

  A dish made by quickly stir-frying fresh eel strips with ginger, scallions, and garlic, resulting in a tender and fragrant flavor.
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  Glutinous Rice Fish

  Zibafish is a dish made primarily from fish meat, which is marinated, sun-dried, and then pan-fried. During preparation, the fish meat is first marinated to absorb flavor, then air-dried to a semi-dry state, and finally fried until golden and crispy.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.

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