Close

Weijiao Chun Roast Duck · New Huizhou Cuisine · New Beijing Cuisine (Bailing Mansion Branch)

地方菜 · ⭐ 4.5

120 meters west of the intersection of Zuojiazhuang Front Street and Zuojiazhuang South Xie Street

Dishes

• 

  Loofah and Edamame Stir-Fry

  Loofah and edamame stir-fry: Cut loofah into segments, blanch edamame. Stir-fry garlic in hot oil, add loofah until soft, then add edamame. Season and cook until flavors blend.
• 

  Stir-Fried String Beans

  Stir-fried string beans is a home-style dish using string beans as the main ingredient. The beans are de-stringed and sliced into thin strips, then quickly stir-fried with garlic, chili, and other seasonings. A small amount of oil and seasoning is added to maintain the crisp and tender texture.
• 

  Wuwei Crisp Cucumber

  Wuwei脆瓜 is a cold dish made primarily from cucumbers. Fresh cucumbers are sliced, salted briefly, drained, then mixed with garlic, vinegar, sugar, and sesame oil. Refrigerated before serving for a crisp, refreshing taste.
• 

  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
• 

  Braised Yangzhou Lion's Head Meatballs

  Clear stewed Yangzhou lion's head is a dish made primarily from pork. The pork, with balanced fat and lean, is minced and mixed with scallion-ginger water, egg white, and starch to form large meatballs, then gently simmered in clear broth until tender, preserving the delicate texture and clear soup.
• 

  Steamed Special-Recipe White Carp

  Steamed white fish with secret seasoning is a dish made by marinating large white fish and steaming it. Main ingredients include white fish, ginger slices, green onions, and a little cooking wine, which keeps the fish tender while absorbing the flavors.
• 

  Classic Inherited Smelly Mandarin Fish

  Classic Inherited Smelly Mandarin Fish is a traditional dish made with mandarin fish, fermented and then cooked. It is characterized by tender fish meat and a unique fermented flavor.
• 

  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
• 

  Sesame Crisp Biscuit

  Sesame pastries are a traditional snack made primarily from flour, sesame seeds, and sugar. After baking, the crust turns golden and crispy, with a rich sesame aroma and a sweet filling that is not overly sweet.
• 

  Nanjing First Course

  Jinling's first dish is made with pig stomach, chicken gizzard, duck gizzard, and seasoned with green pepper, red pepper, and onion. It's blanched and stir-fried for a crisp, tender texture and vibrant color.
• 

  Fragrant Chinese Toon Seedling with Bangu Tofu Threads

  Fragrant Chinese Toon Seedling with Bangu Tofu Threads is a cold dish made with fragrant Chinese toon seedlings and Bangu tofu threads. The toon seedlings are blanched and mixed with the tofu threads, then seasoned and tossed.
• 

  Huangshan Stone Ear with Local Eggs

  Huangshan stone ear and free-range egg dish made by mixing washed stone ears with beaten eggs, seasoned and stir-fried lightly with minimal oil to preserve natural flavors.

Reviews