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Liyang Banquet · Fat Uncle's Restaurant (Pingling West Road Store)

江浙菜 · ⭐ 4.6

No. 119, Pingling West Road (opposite Boai Outpatient Clinic)

Dishes

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  Stove-Pot Rooster

  A hearty dish of chicken stewed in a cast-iron pot with potatoes and peppers, known for its rich flavor and tender meat.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Stewed Chicken and Pancake

  A Chinese dish combining stewed chicken and potatoes with a crispy pancake cooked on the edge of the pot.
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  Tianmuhu Fish Head

  Tianmuhu Fish Head is made from fresh fish head sourced from Tianmuhu Lake, simmered with tofu and ham to create a rich, creamy broth and delicate flavor.
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  Oil-Marinated Fresh Broad Beans

  Oil-marinated fresh broad beans, blanched and soaked in vegetable oil, retain their crisp texture and natural bean aroma, with a simple preparation and light, natural flavor.
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  Stir-Fried White Celery

  A simple dish made by stir-frying white celery with garlic and ginger, resulting in a fresh and crisp texture.
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  Liyang Black Rice

  Liyang Black Rice is a traditional dish from Liyang, Jiangsu, made by steaming glutinous rice dyed with wild black rice leaf juice. It has a glossy black color, rich aroma, and soft, fragrant texture, often served with preserved meat or pickled vegetables.
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  Liyang Stir-Fry

  A traditional dish from Liyang featuring fresh vegetables and pork, stir-fried quickly to preserve crispness and natural flavors.
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  Braised Pork Elbow

  Braised pork knuckle is a dish made primarily from pork knuckles, simmered with soy sauce, sugar, cooking wine, scallions, ginger, and other seasonings after blanching. It has a glossy red color, tender meat, and rich flavor without being greasy.
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  Braised Taro with Meat Sauce

  A Chinese dish featuring tender taro stir-fried with seasoned minced meat, resulting in a savory and aromatic flavor.
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  Fish Head with Rice

  Fish head with rice is a dish made by cooking fish head with rice. Fresh carp or bighead carp heads are usually used, pan-fried or stewed and seasoned with ginger, scallion, and garlic to infuse flavor. The cooked fish head and its broth are poured over hot rice, allowing the rice to absorb the rich aroma.
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  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.

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