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Guai Gang Luo Jiawei

地方菜 · ⭐ 3.9

100 meters north of the intersection of Changjiang West Road and Xueji Road

Dishes

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  Loofah Shrimp and Egg Pancake

  Loofah shrimp and egg pancake is made with shredded loofah, shrimp, and eggs. The ingredients are mixed and pan-fried until golden brown on both sides. It has a crisp and tender texture with a light, fresh flavor.
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  Rural Rice Noodles with Crispy Rice Cake

  A rustic dish featuring crispy rice cake and rice noodles, simmered with preserved pork for a savory flavor.
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  Salted Goose Oil Tofu Skin with Leek

  Made from tofu skin stir-fried with salted goose oil and leeks. Rich savory flavor with a fresh, aromatic leek taste and layered texture.
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  Dijiao Pi Free-Range Chicken Egg

  Dijiao Pi free-range chicken eggs are produced by locally raised chickens. The yolks are rich and deep red, with a full, smooth texture. Naturally hatched without hormones, preserving their natural flavor.
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  Spicy Wild Bamboo Shoots in Dry Pot

  Dry-braised wild bamboo shoots is a dish made with fresh wild bamboo shoots, stir-fried with pork belly, chili, garlic, and ginger. After blanching, the shoots are sautéed with meat and seasonings, then simmered with seasoning to absorb savory and spicy flavors, resulting in a crisp and tender texture.
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  Oil Skin Meatball Pot

  A Chinese dish featuring pork meatballs wrapped in oil skin and simmered in a pot, resulting in tender, flavorful bites in a rich broth.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Spicy Beef Tripe Stir-fry

  A spicy stir-fried dish made with beef tripe and aromatic spices, popular in Sichuan cuisine.
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  Braised Double Stinky

  A Chinese dish made primarily from stinky tofu and fermented bean curd, braised with soy sauce, sugar, and wine. Known for its strong aroma and rich texture, it features a distinctive fermented flavor developed through slow cooking.
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  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.
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  Old Fire Tofu Braised Black Hair Pork

  Black hair pork is slow-cooked with aged tofu using soy sauce, ginger slices, and star anise. The tofu absorbs the rich broth, becoming soft and flavorful, while the pork offers a tender, savory bite with balanced fat and lean meat.
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  Steamed Eggplant with Soybeans and Rice

  Eggplant slices are steamed together with soybeans and rice, resulting in a soft, tender texture. The beans absorb the eggplant's juices, creating a delicious flavor. Main ingredients: eggplant and soybean-rice mixture; preparation method: steaming.
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  Chicken Noodle Dumpling Soup

  A traditional Chinese soup made with chicken broth, handmade meatballs, and wheat noodles, known for its rich flavor and comforting texture.

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