Close

Lu Zhou Yin · Four Seasons Local Cuisine (Qingxiu Cheng Branch)

农家菜 · ⭐ 4.2

Room 104, Building 32, Qingxiu City Run Garden, No. 15 Qingxi Road

Dishes

• 

  Stir-Fried Lotus Root with Pork

  A home-style dish made by stir-frying fresh lotus root with pork and vegetables, offering a crisp texture and savory flavor.
• 

  Stir-Fried Lotus Root Strips

  A rustic stir-fry dish made with lotus root strips, green and red peppers, and garlic, known for its crisp texture and fresh flavor.
• 

  Seasonal Wild Vegetable Paste

  A dish made from seasonal wild vegetables, blanched and thickened with starch to create a smooth, nutritious paste.
• 

  Lu Zhou Beef Stew

  Lu Zhou Beef Stew is a classic Huizhou dish featuring beef brisket slowly simmered with potatoes and carrots, resulting in tender meat and rich broth.
• 

  Lu Zhou Braised Pig Trotter

  Lu Zhou Braised Pig Trotter is a traditional Huai cuisine dish made by slow-cooking pork trotters with soy sauce, yellow wine, and spices until tender and flavorful.
• 

  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
• 

  Special Vermicelli Dumplings

  A traditional snack made by wrapping meat or vegetable filling in sweet potato vermicelli and deep-frying until crispy.
• 

  Special Sauce Pork Trotter

  Pork trotters are simmered in a special sauce until tender, offering a rich, savory flavor and satisfying texture.
• 

  Special Fish Head with Flatbread

  A specialty dish featuring fish head stewed with tofu and vermicelli, then served with flatbread soaked in the rich broth.
• 

  Braised Country Chicken

  Braised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
• 

  Preserved Meat Eel Stew

  A savory stew featuring eel and preserved meats like cured pork and sausage, slow-cooked to blend rich flavors.
• 

  Homemade Braised Pork

  Homemade braised pork uses pork belly, blanched then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy. The meat is firm with rich flavor.
• 

  Amaranth and Century Egg Porridge

  Amaranth and century egg porridge is made by blanching amaranth, chopping it finely, mixing with century egg, mashing into a paste, and cooking with water or broth. Smooth texture with rich savory flavor and the distinct aroma of century egg.
• 

  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
• 

  Spicy Stir-Fried Pork with Chili

  Chili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
• 

  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

Reviews