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Yu Tai Yuan Da Jiu Lou (Da Hong Men)

特色菜 · ⭐ 4.3

100 meters north of Gongyi East Bridge on South 4th Ring Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
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  Health-preserving小米煨辽参

  养生小米煨辽参 uses sea cucumber and millet as main ingredients. After soaking the sea cucumber, it's simmered with millet in water over low heat until millet is soft and sea cucumber is fully flavored, blending nutrients harmoniously.
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  Sichuan-style Braised Beef Tendon

  Sichuan-style braised tendon is a dish featuring pig trotter tendons, soaked and then simmered with Sichuan seasonings to absorb rich flavors. Scallions, ginger, and garlic are typically added to enhance aroma.
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  Spicy Chicken with Chili

  Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers and spices, resulting in a bright red color, tender texture, and a deliciously spicy flavor.
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  Mixed Mushrooms with Pork Intestines

  A dish featuring pork stomach cooked with various mushrooms like shiitake, king oyster, and enoki. Pork stomach is cleaned, sliced, and simmered with mushrooms in broth or water until flavorful.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Steamed Mandarin Fish with Osmanthus

  Steamed mandarin fish with osmanthus is a dish made from fresh mandarin fish, seasoned with ginger threads and scallions, then steamed to preserve its tender texture and natural flavor.
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  Steamed Pork Meatballs

  Steamed pork meatballs are a Chinese dish made from minced pork, seasoned with scallions, ginger, egg white, and starch, then shaped into large balls and steamed until tender. The texture is delicate and soft.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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  Braised Sponge Gourd Sprouts with Fermented Black Beans

  Braised sponge gourd sprouts with fermented black beans is a Chinese dish made with sponge gourd sprouts and fermented black beans. It is stir-fried or steamed, with a salty and slightly spicy flavor.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Wild Large Yellow Croaker

  Wild yellow croaker is primarily made from freshly caught fish, typically steamed or braised. Steaming preserves the natural flavor with ginger threads, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for rich taste and a glossy red color.
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  Toasted Almond with Chinese Toon Sprouts

  A cold dish made primarily with Chinese toon shoots and walnut kernels. After blanching the shoots and roasting the walnuts, mix them with seasonings. Simple preparation highlights the natural flavors of the ingredients.

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