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Kyoto Restaurant (Taishan New Village Branch)

Sichuan cuisine · ⭐ 3.7

No. 2, Dongda Road

Dishes

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  Kyoto Earth Pot Chicken

  A traditional Chinese dish featuring chicken and vegetables stewed in an iron pot, known for its rich flavor and tender meat.
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  Kyoto First Course

  Kyoto First Course is a light soup dish made with tofu, kelp, mushrooms, and chicken, prepared by simmering. It has a fresh taste and traditional Japanese flavor.
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  Spiced Pork Rice Platter

  Spiced pork stir-fried with vegetables and served over rice, a classic Sichuan dish.
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  Pot-braised Pork

  Braised pork in a jar is a traditional dish made primarily with fatty pork belly, which is marinated, simmered, and then slowly stewed in a clay pot. To prepare it, the pork belly is cut into pieces, seasoned with soy sauce, cooking wine, and spices, along with scallions and ginger, placed in the jar, water is added, the jar is sealed, and then gently simmered over low heat until the meat becomes tender and fully infused with flavor.
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  Kung Pao Chicken Rice Platter

  A flavorful dish of tender chicken, peanuts, and spicy peppers stir-fried in a sweet and tangy sauce, served over rice.
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  Kung Pao Shrimp

  Kung Pao Shrimp is made with fresh shrimp as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp are deveined with tails intact, marinated in rice wine and salt, then blanched in oil. They are then stir-fried together with sautéed dried chilies, Sichuan peppercorns, green onions, ginger, and garlic. Finally, a prepared sauce (containing soy sauce, vinegar, sugar, and cornstarch) is added and quickly tossed to coat evenly, then topped with roasted peanuts.
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  Boneless Grilled Fish Rice

  Fresh boneless fish marinated and grilled, served over rice with vegetables for a flavorful meal.
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  Fava Bean and Chicken Stir-Fry

  Mao Dou Zi Ji is a dish made primarily with young chicken and soybeans. The chicken is cut into pieces and cooked together with soybeans, typically seasoned with scallions, ginger, garlic, and other spices, then stir-fried or stewed in oil.
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  Braised Old Goose in Clay Pot

  A traditional dish made by slow-cooking old goose with ginger, scallions, and spices in a clay pot until tender and flavorful.
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  Sweet and Sour Braised Eel

  A Chinese dish made by frying eel and then braising it in a sweet and sour sauce of sugar, vinegar, and soy sauce, resulting in a glossy, flavorful dish with tender fish meat.
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  羊肉锅仔

  羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
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  Bamboo Shoot and Tofu Cubes

  Luhao Xianggan is a dish primarily made with water bamboo shoots and fried tofu. The water bamboo shoots are washed and cut into segments, while the fried tofu is cubed. Both ingredients are stir-fried together. Typically, minced garlic and salt are added during cooking, and the dish is ready after a simple stir-fry.
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  Pork Intestine and Lung Stew with Radish

  A Cantonese stew made with pork intestines, lungs, and radish, slow-cooked to tender perfection.
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  Garlic Dressing Lettuce

  A refreshing cold dish made with fresh lettuce and garlic dressing, known for its crisp texture and mild garlic flavor.
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  Braised Fish Head with Sauce

  Braised fish head with fresh fish head, scallions, ginger, garlic, doubanjiang, light soy sauce, and dark soy sauce, pan-fried then simmered slowly in water or broth until flavorful.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Fish-flavored Pork with Rice

  A classic Sichuan dish featuring stir-fried pork, vegetables, and a tangy-sweet sauce made with garlic, ginger, and chili; served over steamed rice.

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