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Yu Lao San Sha Guo Dan Cai (Jiao Zhuang Dian)

特色菜 · ⭐ 4.5

Beside Boke Garden, Qiaozhuang North Street

Dishes

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  Sanhe Tofu Threads

  Three-river tofu threads is a cold dish made from soft tofu cut into细丝, blanched to remove odor, then mixed with scallions, ginger, garlic, soy sauce, and sesame oil.
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  Layered Pork and Fennel Pie

  A layered pork and fennel pie made with multiple pastry layers, filled with seasoned pork and fennel, then rolled, folded, and baked to achieve a crispy crust and savory filling.
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  Kung Pao Chicken Leg

  Kung Pao Chicken Leg Meat is a dish made primarily with chicken thigh meat, combined with peanuts, scallions, ginger, garlic, and dried chilies. The chicken thigh is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a deliciously aromatic and flavorful dish.
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  Beef Stewed with Beef Tendon

  Beef stewed with beef tendons is a dish primarily made with beef and beef tendons. The main preparation method involves simmering the beef and tendons in a rich, flavorful broth until the meat becomes tender and the tendons turn soft and chewy.
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  Beef Risotto

  Beef stew rice is a nutritious main dish, primarily made with tender beef, fragrant rice, and a variety of vegetables. The method involves cutting the beef into small pieces and simmering it together with the vegetables until the beef is fully cooked and the vegetables are soft. Then, seasonings and pre-cooked rice are added, and everything is stir-fried evenly so the rice absorbs the flavorful broth, resulting in a rich and satisfying taste.
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  Pork and scallion dumplings

  Pork and scallion dumplings are made primarily with pork and scallions. The pork is minced and mixed with chopped scallions, then seasoned with appropriate seasonings and stirred evenly. The dough is rolled into thin wrappers, filled with the mixture, flattened, and pan-fried until golden brown on both sides.
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  Braised Meatballs in Clay Pot

  Braised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
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  Braised Tofu in Clay Pot

  Stewed tofu in clay pot is a dish made with soft tofu, minced meat, and greens, slowly cooked in a clay pot. Tofu cubes are simmered with seasoned meat in broth until flavorful, then garnished with green onions or cilantro.
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  Spicy Boiled Blood Slices in Clay Pot

  Spicy duck blood and beef tripe hot pot is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients, cooked in a clay pot. First, the ingredients are prepared separately, then a special seasoning and clear broth are added to the clay pot and brought to a boil. The ingredients are then added one by one and cooked until done, finally drizzling with hot oil.
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  Braised Hairtail in Clay Pot

  Stewed hairtail in clay pot is a dish featuring hairtail as the main ingredient. The fish is cut into pieces and cooked with ginger slices, green onions, and other seasonings in a clay pot, simmered slowly with water or broth until the flavors blend perfectly.
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  Braised Beef with Noodles in Clay Pot

  Braised beef with noodles in clay pot is a Chinese dish made with beef and noodles, cooked slowly in a clay pot. Main ingredients include beef, noodles, ginger slices, and seasonings. The beef and noodles are placed in a clay pot with water and seasonings, then simmered over low heat until the meat becomes tender.
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  Stuffed Pork and Eggplant in Clay Pot

  Stuffed pork and eggplant in clay pot is a Chinese dish made with pork cubes and eggplant, cooked in a clay pot. The pork is first fried and then stewed with eggplant, resulting in a tender texture and rich broth.
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  Braised Pork Intestines in Clay Pot

  Stewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
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  Braised Fish Roe in Clay Pot

  A dish made by slow-cooking fresh fish roe with ginger, scallions, and garlic in a clay pot, resulting in a rich, tender texture and savory flavor.

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