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Dong Lang Gui Chu · Gui Zhou Sour Soup Fish

地方菜 · ⭐ 4.1

Shop No. 09, Ground-Floor Commercial Space, Donglang Cultural & Creative Park, Jiutong West Road

Dishes

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  Kung Pao Beef Tendon

  Kung Pao Beef Tendon is a dish featuring beef tendon as the main ingredient, blanched, sliced, and stir-fried with peanuts, dried chilies, and Sichuan peppercorns. The tendon is first pan-fried until slightly charred, then seasoned and mixed evenly to absorb the flavors.
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  Spicy minced pork noodles

  Dry tossed minced meat rice noodles is a dish made primarily with fine rice noodles, combined with stir-fried minced meat, scallions, and seasonings. The fine rice noodles are boiled and drained, then thoroughly mixed with the stir-fried minced meat and seasoning. Finally, chopped scallions are sprinkled on top for added aroma.
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  Salted Vegetable and Minced Pork Fried Rice

  Salted vegetable and minced meat fried rice is made with rice as the main ingredient, combined with pickled salted vegetables and stir-fried minced meat. The salted vegetables are fermented vegetables with a savory and salty flavor, while the minced meat is typically pork or beef, seasoned and stir-fried together with the rice to allow the ingredients to blend fully.
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  Stir-fried Eggs with Fermented Chili

  Stewed chili stir-fried eggs is a home-style dish primarily made with eggs and fermented chili peppers. The eggs are beaten and stir-fried together with chopped fermented chili peppers, blending the soft texture of the eggs with the tangy spiciness of the chili to create a unique flavor. During preparation, a small amount of salt and chopped green onions are typically added for seasoning, without using any other complex ingredients.
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  Mutton Noodles

  Mutton rice noodles are made primarily from fresh mutton and smooth rice noodles, carefully prepared through meticulous cooking. The mutton becomes tender and juicy after stewing, while the rice noodles are cooked in hot broth, maintaining their silky texture. Finally, the mutton and rice noodles are served together in a bowl, topped with rich mutton broth and garnished with chopped cilantro and green onions.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
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  Spicy Sour Beef Hot Pot

  Spicy sour beef hot pot is made with fresh beef as the main ingredient, simmered in a sour broth. The sour soup base is typically prepared by fermenting or cooking ingredients such as tomatoes, pickled chili peppers, and pickled vegetables, with beef bones or chicken frames added for umami flavor. Thinly sliced beef is cooked in the pot, accompanied by vegetable side dishes like bean sprouts, potato slices, and rice noodles. Dipping sauce can be added according to personal taste.
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  Sour Soup Fish

  Sour soup fish is a dish made with fish as the main ingredient, cooked in a sour soup. To prepare it, first clean the fish, then cook it in a specially prepared sour soup, and finally add spices and side ingredients.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
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  Qian-style Stinky Tofu

  Qian-style stinky tofu is made from soybeans, fermented to develop a distinctive aroma, then deep-fried until crispy on the outside and tender on the inside. It is typically served with a dipping sauce made from chili, garlic, and cilantro. The dish offers a unique taste with a crunchy exterior and soft interior.

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