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Lai Fu Roast Duck Home-Style Cuisine (Xinfadi Branch)

Home-style Chinese cuisine · ⭐ 3.9

Rooms 105–106, Building 17, Yard No. 9, Panjiamiao Road

Dishes

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  Braised Sea Cucumber with Scallion and Yam

  Beijing green onion, yam, and sea cucumber stew is a dish featuring sea cucumber, yam, and Beijing green onion. Soak sea cucumber beforehand, peel and cut yam into segments, and slice green onion. Simmer sea cucumber and yam together in broth or water until yam is soft, then add green onion and cook further for full flavor integration. Season and reduce sauce to create a rich, balanced dish.
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  Spicy Frog Legs

  Spicy frog legs is a dish featuring frog legs as the main ingredient. The legs are skinned, cut into pieces, marinated with rice wine and ginger, then stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Some recipes add doubanjiang or hot pot base for extra flavor, followed by thickening the sauce to make the meat tender and rich in taste.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Spicy Pepper and Potato Shreds

  Spicy pepper and potato shreds is a home-style dish primarily made with potatoes and spicy peppers. The preparation involves slicing potatoes into thin strips and quickly stir-frying them with the peppers to preserve the natural flavors of the ingredients.
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  Shanxi Iron Pot Noodles

  Shanxi iron pot stewed noodles, featuring noodles with pork belly, potatoes, and green beans, simmered in an iron pot. First, pork is fried to release oil, then onions, ginger, garlic are sautéed, followed by vegetables and seasonings, finally topped with noodles and gently steamed until cooked.
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  Spicy Squid Tentacles in Dry Pot

  Dry Pot Squid Tentacles is a dish featuring squid tentacles as the main ingredient, paired with vegetables like green pepper, red pepper, and onion, stir-fried quickly at high heat. The tentacles are cut into segments, then stir-fried in a dry pot with seasonings and vegetables to absorb the flavors fully.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Crystal Pork Knuckle

  Crystal pork knuckle dish made from pig's trotter, blanched, stewed until tender, cooled to set, then sliced and served. Transparent appearance, smooth texture, rich in collagen.
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  Stewed River Carp with Offal

  Carp and fish offal (like head, bones, and organs) are stewed together with ginger slices and green onions, slowly simmered over low heat until the broth turns milky white and the ingredients become tender and flavorful.
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  Stir-Fried Lettuce

  Stir-fried lettuce is a home-style dish using lettuce as the main ingredient. Wash the lettuce, tear it into small pieces, quickly stir-fry in hot oil, and season with salt to maintain its crisp and tender texture.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Sichuan Pepper Pork Kidney

  A dish featuring pig kidneys as the main ingredient, seasoned with Sichuan pepper, ginger slices, and green onions. The kidneys are scored and blanched, then stir-fried with Sichuan pepper and other seasonings to retain tenderness while absorbing the unique numbing aroma of the pepper.
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  Fried Tofu with Shrimp Paste

  Fried tofu simmered in麻虾酱 with葱姜蒜, a savory dish where soft tofu is pan-fried and then stewed in sauce until flavorful.

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