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鲁西南老厨子·特色鲁菜(南辛庄西路店)

地方菜 · ⭐ 4.6

No. 176, Nanxinzhuang West Road

Dishes

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  Four-Nose Old-Flavor Fish

  A traditional Chinese dish made with fresh carp, simmered in a spicy sauce of fermented bean paste, Sichuan peppercorns, and aromatics for rich, savory flavor.
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  Zaozhuang Spicy Chicken

  Zaozhuang chili chicken is a dish primarily made with chicken and chili peppers. The chicken is cut into pieces, then fried or stir-fried, and finally combined with dried chilies, Sichuan peppercorns, and other seasonings. Scallions, ginger, and garlic are typically added for aroma. The dish has a fresh, fragrant flavor with a mild spiciness, and the chicken is crispy on the outside and tender on the inside.
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  Wu Dalang's Flatbread

  Wu Dalang's baked flatbread is made primarily from flour, mixed with water and yeast to ferment and form the dough. The filling often includes meat and scallions, then baked into a golden, crispy crust with delicious stuffing.
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  Pan-fried Bao

  Pan-fried bao is a Chinese pastry made with flour dough filled with pork and cabbage, steamed then pan-fried in a skillet with water until the bottom turns golden and crispy.
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  Spring Water Lamb Soup

  A nourishing soup made with fresh lamb and spring water, slowly simmered to create a clear broth with tender meat and rich flavor.
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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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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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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Sweet and Sour Colorful Peanuts

  Lao Cui Qi Cai Peanut is a cold dish featuring multi-colored peanuts, typically red, yellow, green, and purple, mixed with vinegar, sugar, salt, and garlic. After boiling or roasting and peeling, the peanuts are combined with dressing and chilled before serving.
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  Sweet and Sour Peanuts

  Peanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  酱焖鲽鱼头

  酱焖鲽鱼头是一道以鲽鱼头为主要食材的菜肴，辅以葱姜蒜、豆瓣酱等调料。将鱼头处理干净后，与调味料一同放入锅中，加入适量水或高汤，用中小火慢焖至入味，使鱼头充分吸收酱汁风味。
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  Lu-Xinan Chicken Stir-Fry

  A classic Lu-style dish made by stir-frying chicken with vegetables like green peppers and onions, seasoned with scallions, ginger, and garlic for a savory, aromatic flavor.
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  Lu-Xinan Roasted Lamb Ribs

  Lu-Xinan roasted lamb ribs use fresh lamb ribs marinated in secret spices and grilled over charcoal, resulting in a crispy exterior and tender interior with rich aroma.

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