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La Wan Mian (Yuzhou Road Store)

小吃面食 · ⭐ 4.7

Heyu Guangnian Fu, Kangqiao Subdistrict, Gongshu District

Dishes

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  Dongpo Pork Rice

  Dongpo pork rice is made with fatty pork belly as the main ingredient. After blanching, it is simmered with soy sauce, yellow wine, rock sugar, and other seasonings until tender and fully flavored. The cooked Dongpo pork is then sliced and placed over rice, allowing the rich meat juices to seep into the grains, creating a fragrant and satisfying staple dish.
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  Cold-mixed dried bamboo shoots

  Cold-mixed dried bamboo shoots is a cold dish primarily made from dried bamboo shoots. Soak the shoots first, remove impurities, blanch, then mix with葱、姜、蒜 and seasonings like soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, with a crisp texture.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish made primarily from pig intestines, prepared using a braising technique. Cleaned pig intestines are simmered slowly in a seasoned broth made from various spices and seasonings until fully infused with flavor, then removed, cooled, and sliced for serving.
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  Braised Pork Chop with Sichuan Sauce

  A dish of tender pork chops stir-fried with aromatic Sichuan-style sauce, combining savory and spicy flavors.
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  Hangzhou Braised Duck

  A traditional Zhejiang dish featuring duck braised in a rich, aromatic sauce until tender and flavorful.
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  Live Drunken Small Blue Lobster

  Live Drunken Small Blue Lobster is a dish made with fresh small blue lobsters marinated in alcohol and served raw. The main ingredient is small blue lobster, combined with seasoning wine and spices, offering a tender texture with a slightly intoxicating flavor.
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  Steamed and Drunk Shrimp

  A dish of fresh shrimp steamed and marinated in a blend of yellow wine, soy sauce, and sugar, resulting in a rich, aromatic flavor.
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  Steamed Drunk Crab

  Steamed drunken crab is a dish made primarily from fresh crabs, marinated with yellow wine and spices. The crabs are first steamed, then soaked in a specially prepared drunken brine to fully absorb the aroma of the alcohol and seasonings.
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  Sliced Pork with Vegetables

  A Sichuan dish made with sliced pork and vegetables, stir-fried to a tender texture with a savory flavor.
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  Tomato Beef Noodle Soup with Shrimp

  A savory dish featuring slow-cooked beef and tomatoes, served with shrimp and noodles for a rich, balanced flavor.
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  Bamboo Shoot and Chili Pork Noodles

  Bamboo shoots and chili stir-fried with pork strips, served over noodles for a savory, slightly spicy dish.
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  Stir-fried Pig Kidney with Sichuan Style

  A dish featuring pig kidney stir-fried with vegetables and Sichuan spices, delivering a spicy and aromatic flavor.
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  Kidney Noodles

  A Chinese dish featuring pork kidneys stir-fried with noodles in a savory broth, seasoned with ginger, garlic, and scallions.
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  Braised Pork Bones

  Sweet soy-glazed pork knuckle is a traditional dish primarily made with pork knuckles. The preparation involves boiling the knuckles, then marinating them in a special sauce before baking or stewing until fully flavored. The dish offers a rich savory aroma and the fresh taste of pork.
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  Crispy Fried Chicken

  Fragrant crispy chicken is made with chicken as the main ingredient, marinated and then deep-fried until golden and crunchy. The chicken must first be marinated with seasonings to absorb flavor, then fried at high temperature until the skin becomes crispy while the meat remains tender and juicy.
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  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.
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  Black Fish Noodles

  Black fish noodles feature fresh black fish meat and hand-pulled noodles, seasoned with ginger, scallions, and chili for a savory, slightly spicy flavor.

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