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Er Jie's Three Signature Dishes (Cheng Lin Dao Branch)

Home-style Chinese cuisine · ⭐ 4.6

First Unit on East Side of First Floor, No. 219 Chenglin Road

Dishes

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  Elder Sister's Clay Pot Chicken

  A traditional dish made with free-range chicken slow-cooked over wood fire, resulting in tender meat and rich, aromatic broth.
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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Tianjin-style Stir-fried Mixed Vegetables

  Tianjin-style stir-fried mixed vegetables is a traditional home dish featuring bean sprouts, leeks, vermicelli, and eggs. After preparing the ingredients, stir-fry eggs first, set aside, then add bean sprouts, leeks, and vermicelli in order, mix with eggs, season, and serve.
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  Stir-fried Crab Leg Meat

  A dish made by quickly stir-frying fresh crab leg meat with garlic, ginger, and scallions, resulting in a tender and aromatic seafood delicacy.
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  Pork and Fennel Dumplings

  Pork and fennel dumplings made with minced pork and fennel, seasoned and wrapped in dough, then pan-fried until golden and crispy on the bottom, with a fully cooked interior.
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  Pork and Chive Dumplings

  Pork and chive potstickers are made with minced pork and fresh chives, seasoned and wrapped in dough, then pan-fried until golden and crispy on the bottom while remaining tender inside.
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  Stone Pot Old Tofu

  Stone pot old tofu is a dish made primarily with old tofu, accompanied by辅料 such as green pepper, red pepper, and onion, and cooked in a stone pot. After frying or blanching, the old tofu is stir-fried in a heated stone pot with seasonings, allowing the tofu to absorb the sauce and become soft, tender, and flavorful.
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  Old Stir-Fried Three

  Lao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
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  西葫鸡蛋锅贴

  西葫鸡蛋锅贴以西葫芦和鸡蛋为主要食材，将西葫芦切碎与鸡蛋混合调味后，包入面皮中，捏成半月形，放入平底锅中煎至底部金黄酥脆，内部熟透。
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  Sauce-braised Pork Bones

  A Chinese dish featuring pork bones slow-cooked in a savory sauce made from soy sauce, sugar, and fermented bean paste, resulting in tender, flavorful meat.
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  酱烧水库大鲤鱼

  水库大鲤鱼经过清洗处理后，用酱料腌制入味，再放入锅中煎至两面金黄，加入调味汁烧制至入味，使鱼肉充分吸收酱香，口感鲜嫩。
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  Sour Cabbage Cod Fish

  Sour cabbage and whiting fish dish made with whiting slices, sour cabbage, ginger, garlic. Marinate fish in wine and salt, stir-fry with sour cabbage, add water to simmer until fish is tender. Serve with seasoning. Tender fish, crisp sour cabbage.
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  Sautéed Cabbage with Rice Noodles on Iron Plate

  Sautéed cabbage with vermicelli is a dish made primarily from cabbage and vermicelli. Cabbage is shredded, and softened vermicelli is stir-fried together in a hot iron plate with seasonings like soy sauce, salt, and garlic, until the cabbage softens and the vermicelli absorbs the flavors, then garnished with green onions or cilantro.

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