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一鸣大酒家

农家菜 · ⭐ 4.1

No. 98, Shushan Road, Shushan Village (Tourist Center)

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Steamed Wheat Gluten Stuffed with Pork

  A traditional Chinese dish where wheat gluten is stuffed with seasoned pork and steamed until tender, offering a soft and savory texture.
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  River Shrimp

  Fresh river shrimp are cleaned and boiled or fried in water to retain their natural flavor, or stir-fried with scallions, ginger, and garlic for a tender, chewy texture.
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  Fried Meat Strips

  A Chinese dish made by frying marinated meat strips, resulting in a crispy exterior and tender interior.
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  White Fish

  White fish is a dish primarily made with fresh white fish, typically cleaned and marinated with salt, cooking wine, and other seasonings before being steamed, braised, or pan-fried to preserve its tender texture.
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  Rice-wrapped Pork

  A traditional Chinese dish made by wrapping pork belly in glutinous rice and steaming it until tender and flavorful.
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  Sauerkraut Shrimp

  A traditional Chinese dish made with fresh shrimp marinated in rice wine lees, resulting in a delicate, savory flavor.
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  Braised Wuchang Fish

  A Chinese dish made by braising Wuchang fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Intestine and Lung Soup

  A traditional Chinese soup made with pork intestines and lungs, simmered with ginger and scallions for a rich, savory flavor.
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  Suzhou-style Eel Strips

  Fresh eel is sliced into thin strips, blanched, then stir-fried with scallions and ginger. The dish features a smooth, tender texture and a fresh, slightly sweet flavor typical of Jiangnan cuisine.
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  Sheep's Sorrel Dumplings

  Ji Cai Da Hun Dun is a type of dumpling made primarily from shepherd's purse and pork. After washing and chopping the shepherd's purse, it is mixed with minced pork and seasoned ingredients to create a flavorful filling. The mixture is then wrapped in dumpling wrappers and boiled until cooked through. The preparation emphasizes a fresh aroma and delicate texture in the filling.
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  Ginkgo Nut and Pork Belly Stir-Fry

  Made with ginkgo nuts and pork belly, stir-fried until golden. The ginkgo nuts are soft and sweet, while the pork belly is tender with a crispy texture. The dish has a golden color and rich aroma, with a savory-sweet flavor profile.

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