Close

Chui Huang Xiai Ge · Yu Tou Pao Bing · Min Jian Cai

Home-style Chinese cuisine · ⭐ 4.5

50 meters south of the intersection opposite Niulanshan Town Government

Dishes

• 

  Beauty-Enhancing Pig Trotter in Sauce

  Pig trotters are blanched, then stewed with sauce until tender.红枣 and goji berries are added to enhance flavor and texture.
• 

  Ice Cream Brulee

  A dessert combining vanilla ice cream with a crispy crumble topping and warm chocolate sauce, offering a delightful contrast of textures and temperatures.
• 

  Crispy Pigeon Delight

  Crispy pigeon dish features tender meat and golden, crunchy skin after marinating and frying.
• 

  Taiwanese Three-Cup Chicken

  Taiwanese three-cup chicken is made with chicken as the main ingredient, cooked with three key seasonings: rice wine, soy sauce, and sesame oil. The chicken is cut into pieces and stir-fried with ginger slices, garlic paste, and perilla leaves until fragrant. Then, a seasoned sauce is added and simmered slowly until the flavors are fully absorbed, followed by reducing the sauce to finish.
• 

  Stir-Fried Eggplant with Home-style Flavor

  Eggplant sliced and fried or pan-fried, then stir-fried with garlic, doubanjiang, scallions, and ginger for a soft, rich flavor.
• 

  Shandong Crepe

  Shandong big crepes are made by spreading a batter of wheat and mixed grain flour on a hot iron pan to create thin pancakes, typically served with eggs, scallions, sauces, and various vegetables or meats rolled inside. The process includes spreading, flipping, and rolling the fillings.
• 

  Handcrafted Shrimp Pancake

  Handcrafted shrimp cakes made with fresh shrimp, eggs, starch, and seasonings, shaped into patties and pan-fried until golden brown. The shrimp remains tender and juicy, with a crispy outer layer.
• 

  Vegetable Salad

  A refreshing salad made with fresh vegetables like lettuce, tomato, cucumber, and carrot, dressed with olive oil and lemon juice.
• 

  Xiangxi Large-Slice Preserved Pork

  Xiangxi smoked pork is made from fresh pork belly, seasoned with salt, Sichuan pepper, and chili, then air-dried and slowly smoked over pine or cypress branches to achieve a firm texture and bright red color.
• 

  Braised Jellyfish Head with Cabbage Heart

  Jellyfish head with bok choy heart is a cold dish made from jellyfish head and bok choy heart. After cleaning, the jellyfish head and bok choy are sliced and mixed with seasonings. No heating is required to preserve the fresh taste.
• 

  Massive Fish Head Delight

  Fresh large fish head is the main ingredient, paired with ginger slices, green onions, and garlic. After stir-frying with fermented broad bean paste, chili, and Sichuan peppercorns, water is added to simmer until the fish head absorbs the rich flavors. Garnish with cilantro or scallions.
• 

  Crispy Shrimp with Lychee

  Crispy Shrimp with Lychee features tender shrimp coated in a golden, crunchy crust and served with sweet lychee for a delightful balance of textures and flavors.
• 

  Braised Goat Ribs with Garlic

  Huangfen Garlic Lamb Ribs feature lamb ribs with garlic, ginger, and green onions, simmered slowly after blanching. The dish has a bright red color, tender meat, and rich garlic aroma.

Reviews