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Kyoto Laocaiji (Ruida Road Branch)

豫菜 · ⭐ 4.1

Northeast corner of the intersection of Ruida Road and Chuiliu Road (northeast of the intersection with Wutong Street)

Dishes

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  Steamed Dumplings

  Traditional steamed dumplings made with wheat dough and filled with pork and cabbage, gently steamed to perfection.
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  Stir-Fried Cold Tofu Noodles

  Farmhouse stir-fried vermicelli is a home-style dish made by stir-frying vermicelli with green peppers, onions, and garlic. Sliced vermicelli is cooked with vegetables and seasoned with soy sauce and salt, offering a smooth texture and simple flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Jiangnan Soy Sauce Duck

  Jiangnan Soy Sauce Duck is a classic dish made with duck marinated in a rich soy-based sauce and slowly braised until tender, offering a savory and aromatic flavor.
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  Refreshing Mixed Vegetable Salad

  Refreshing mixed salad is a colorful cold dish made primarily from fresh vegetables such as lettuce, cucumber, carrot, and purple cabbage. The preparation is simple: wash and shred the vegetables, then mix with a specially prepared dressing.
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  Vegetable Steamed Dumplings

  Vegetable steamed dumplings are made with a dough wrapper filled with seasoned vegetables like cabbage, mushrooms, and carrots, then gently steamed until tender and flavorful.
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  Braised Yellow River Carp

  Braised Yellow River Carp is made with fresh Yellow River carp. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, ginger slices, and green onions to infuse flavor into the fish and create a rich, savory sauce.
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  Tofu Stewed with Sesame Leaves

  Sesame leaves and tofu are gently stewed together, resulting in a soft, fragrant dish rich in nutrition. A simple seasoning highlights the natural flavors of the ingredients.
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  Garlic Fried Ribbonfish

  Garlic-fried eel is a dish featuring eel as the main ingredient. The eel is cut into segments, marinated, then pan-fried until golden brown on both sides. Garlic is sautéed, and seasonings are added before simmering to infuse flavor. The dish offers rich garlic aroma and fresh fish taste.
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  Cai's Large Basin Fish

  A Sichuan-style dish featuring fresh carp and vegetables stewed in a spicy, numbing sauce, served in a large basin.
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  Shrimp Steamed Dumplings

  Shrimp dumplings made with fresh shrimp, pork or vegetables as filling, wrapped in thin dough and steamed. Shrimp is minced and mixed with seasonings, then placed in dough and steamed until cooked.
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  Yu Fu Kousi Bao

  Yu Fu Kousi Bao is a traditional Henan dish made with chicken, pork, shrimp, and mushrooms. The ingredients are cut into pieces, marinated with seasonings, then stewed with broth and served by flipping them onto a plate, offering a rich and delicious flavor.
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  Sour and Spicy Fish Maw

  A Sichuan dish made with fish maw, vegetables, and a tangy spicy sauce, known for its crisp texture and bold flavor.
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  Chicken Soup Dumplings

  Chicken soup dumplings are made primarily from chicken and dumpling wrappers. First, chicken is simmered to create a rich and flavorful broth, then the filled dumplings are cooked in it. The wrappers are thin and delicate, the filling tender, and the broth delicious—creating a perfect harmony of flavors and nutrition.

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