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Yuan's Stir-Fried Chicken (Oubeisha Plaza Branch)

地方菜 · ⭐ 3.9

Rooms 106, 107-1, 107-2, 108-1, 108-2, and 109, Building 2, Oubaisa Plaza, No. 99 Xing'ang Road, Chengnan Subdistrict, Economic Development Zone

Dishes

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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Home-style Tofu

  Home-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Braised Eggplant in Oil

  Stir-fried eggplant in oil is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is fried or pan-seared, then simmered with seasonings like soy sauce, sugar, and garlic until tender and flavorful.
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  Stir-Fried Bean Sprouts

  A light and fresh dish made by stir-frying bean sprouts with minimal seasoning, highlighting their crisp texture and natural flavor.
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  Wanbei Whole Chicken

  Wanbei Whole Chicken is a traditional dish from northern Anhui province, primarily made with locally free-range chicken. The whole chicken is cleaned, then evenly coated inside and out with basic seasonings like salt, Sichuan peppercorns, scallions, and ginger for marination. Traditionally, it is first steamed then deep-fried, or directly braised for a long time until the meat is thoroughly cooked and falls off the bone. The finished dish presents an intact chicken with golden or reddish-brown color, tender and easily separable meat, and a rich broth. It is typically served with its original broth or a simple dipping sauce to highlight the natural flavor and aroma of the chicken.
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  Wanbei Fried Chicken

  A classic Huai cuisine dish made by stir-frying chicken with vegetables like green peppers, red peppers, and onions, offering a savory and slightly spicy flavor.
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  Braised Bream

  A traditional Chinese dish made by slow-cooking bream in a savory sauce of soy sauce, sugar, and ginger.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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