Close

Er Shao Seafood Stall · Black Gold Lamb Stew (Tongfu West Road Store)

Home-style Chinese cuisine · ⭐ 3.9

240 meters southwest of the intersection of Tongfu Middle Road and Wujiaci Road

Dishes

• 

  Clear Soup with Isatis Root

  A health-conscious dish made by simmering Isatis root in clear broth, offering a mild, refreshing taste and traditional medicinal benefits.
• 

  Ancient Method Red Braised Lamb Pot

  A traditional dish featuring slow-cooked lamb in a rich, spiced sauce using time-honored methods.
• 

  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Signature Bridge Bottom Juicy Roast Chicken

  Signature Bridge Bottom Juicy Roast Chicken is made with a fresh whole chicken, marinated in a secret sauce. It is traditionally roasted in a hanging oven or at high temperature, resulting in golden crispy skin and tender, juicy meat. Precise heat control locks in the juices, and when served, the chicken is cut open to reveal abundant flavorful broth. Main ingredients include whole chicken, salt, sugar, soy sauce, and spices.
• 

  Clear Soup Black Gold Boneless Lamb Shank

  A delicately seasoned dish featuring boneless lamb shank simmered in a clear broth, highlighting the natural flavor of the meat and subtle herbal notes.
• 

  Braised Beef Noodle with Ox Tripe

  A classic Cantonese dish made by slow-cooking beef and ox tripe with ginger and scallions, resulting in tender meat and rich flavor.
• 

  Pork Lard Rice

  A traditional Chinese home-style dish made by stir-frying rice with crispy pork lard, often seasoned with scallions and soy sauce for a rich, savory flavor.
• 

  Poached Yellow Sand Pork Liver

  Poached Yellow Sand Pork Liver is a traditional Cantonese dish made primarily with fresh pork liver. The liver is sliced thinly, soaked in water to remove blood, then quickly blanched in boiling water with ginger, scallions, and a little cooking wine until just cooked. The finished liver is tender and smooth, typically served with a dipping sauce of soy sauce, ginger paste, or garlic sauce.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Braised Lamb Shank Stew

  Lamb stew primarily uses lamb belly meat, paired with potatoes, carrots, and onions, along with ginger, scallions, star anise, and bay leaves. Slow-cooked in a clay pot or casserole dish, the lamb becomes tender and flavorful, with a rich, savory broth.
• 

  Crispy Fried Yellow Croaker

  A dish featuring fresh yellow croaker fish, marinated and deep-fried until crispy outside and tender inside.

Reviews