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Lakeside Old Taste (Yunhu Chunxiao Branch)

地方菜 · ⭐ 3.9

No. 328-37, Wenhua Avenue

Dishes

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  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Stir-Fried Bamboo Shoot Strips

  Stir-fried bamboo shoots is a dish made primarily from fresh bamboo shoots. After peeling and slicing, the shoots are blanched to remove bitterness, then quickly stir-fried with garlic and other seasonings in hot oil to retain their crisp tenderness.
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  Braised Fish Head

  A Chinese dish made by braising a fresh fish head with ginger, scallions, and garlic in oil and water until tender and flavorful.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Braised Small Catfish

  A Chinese dish made by braising fresh small catfish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Braised Eel in Brown Sauce

  Braised eel is a dish made primarily with eel, seasoned with scallions, ginger, garlic, and other spices, then braised to perfection. The eel meat is tender, and after braising, it has a bright red color and rich, savory sauce.
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  Mugwort Cake

  艾草糕 is a dessert made by mixing mugwort juice with glutinous rice flour, typically sweetened with sugar and steamed. The main ingredients include fresh mugwort, glutinous rice flour, and white sugar, with red bean paste or sesame filling sometimes added. To prepare it, the mugwort is blanched, juiced, then mixed with glutinous rice flour to form a dough. The dough is filled with the chosen filling, placed in a steamer, and steamed until cooked.
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  Lotus Pond Trio

  A Chinese vegetarian dish featuring lotus root, water chestnuts, and taro, stir-fried or blanched and dressed with a light sauce for a crisp, refreshing taste.
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  Pan-fried Head Fish

  A dish featuring fresh head fish pan-fried until golden and crispy, seasoned with salt and ginger for a savory taste.
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  Fish Soup with Fish Balls

  A dish made by simmering fresh fish to create a rich broth, then adding handmade fish balls for a delicate and savory flavor.

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