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Dongjia Daiyuan · Goubao Zhuang (Luochi Ying Dian)

Home-style Chinese cuisine · ⭐ 4.8

No. 273 Wenxin Nanjie, Liangang Jiayuan Community, Zone C, East Gate

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stewed Tofu with Mountain Spring Water

  Mountain spring water stewed tofu is a dish made by gently simmering fresh tofu in mountain spring water. Main ingredients include soft tofu and spring water, with optional additions like green onions and ginger. Cut tofu into pieces, add to spring water, and slowly cook until flavorful, preserving the tofu's delicate texture and the water's natural sweetness.
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  Signature Pork Rib Bones

  Signature pork rib dish made with pork ribs, blanched to remove odor, then simmered with seasonings like soy sauce, cooking wine, ginger, and scallions until tender and marrow-rich.
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  Mixed Seafood in Spicy Sauce

  Laozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
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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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  Dong's Cold Noodles

  Dongjia Da Lapian is a dish primarily made with lapian, combined with shredded cucumber, shredded carrot, wood ear mushrooms, and other vegetables, then dressed with a specially prepared sauce and served chilled. The lapian is thin, translucent, and smooth, the vegetables are crisp, and the sauce is rich and aromatic—offering a perfect balance of color, aroma, and flavor.
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  Dong's Signature Eggplant

  Dong's signature eggplant is made from fresh purple eggplants, carefully prepared through a meticulous process. The eggplants are first deep-fried until golden and crispy, then slowly stewed with a specially crafted sauce to fully absorb the rich flavors, resulting in an appealing color and aroma.
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  Dong's Special Sauce Bone-in Ribs

  Dong's special sauce pork knuckle uses pork knuckles as the main ingredient, blanched and then slowly stewed with a secret sauce and various spices. The sauce typically includes doubanjiang, soy sauce, sugar, star anise, and cinnamon, making the bones flavorful and the meat tender.
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  Dong's Braised Pork Ribs

  Dong's braised pork ribs are made with pork ribs as the main ingredient, blanched and then stewed with fermented black bean paste, soy sauce, sugar, and cooking wine to make the bones flavorful and the meat tender. Aromatics like scallions, ginger, garlic, and spices are added during cooking, and the sauce is reduced until thick and evenly coats the ribs.
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  Dong's Spicy Fish Slices

  Dong's Spicy Fish Slices are made with fresh grass carp, sliced and marinated with cooking wine and ginger slices. They are then stir-fried together with bean sprouts, wood ear mushrooms, and other vegetables. Seasoned with fermented broad bean paste, Sichuan peppercorns, dried chilies, and hot oil, the dish is stir-fried until well blended, and finally coated with a prepared sauce to enhance the flavor of the fish slices.
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  Fish Head with Pancake Special

  A signature dish featuring fresh fish head stewed with scallions, ginger, garlic, and other seasonings. The fish head is pan-fried and then slowly simmered in rich broth, resulting in tender meat and flavorful soup. The baked bread is soaked in the broth, absorbing its essence to create a soft, layered texture.

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