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1877 · Qian

地方菜 · ⭐ 4.8

No. 527 Hongzhong Road

Dishes

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  Kaili Miao-style Sour Fish Soup

  A traditional dish from Qiandongnan, Guizhou, featuring fresh carp cooked in fermented tomato or Sichuan pepper soup, seasoned with chili and herbs for a tangy, spicy flavor.
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  Kaili Sour Soup Boiled Giant Clam

  Kaili sour soup boiled giant clam is a Guizhou specialty dish, mainly made with giant clam and sour soup. The giant clam is quickly cooked in the sour soup to retain its tender texture, complementing the sourness of the soup and the freshness of the clam.
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  Wild Rose Juice

  Sour gooseberry juice is made from sour gooseberries, cleaned, pitted, crushed, and pressed for juice, then filtered and sterilized. It can be consumed directly or sweetened with sugar.
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  Four Joyful Ascensions

  Four Joyful Ascensions is a traditional Chinese dish made with chicken, duck, fish, and meat, cooked by stewing or steaming. It has a fresh and rich flavor.
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  Weining Buckwheat Cake with Roasted Pork

  A Guizhou specialty featuring buckwheat cake wrapped around marinated pork leg, slow-roasted over charcoal for a crispy exterior and tender interior.
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  New Maotai Wine Jar Yelan Boiled Pot

  A slow-cooked pot using a new Maotai wine jar, featuring pork bones, chicken, and mountain delicacies with local spices, resulting in rich aroma and tender meat.
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  Dushan Salted Pickle Roasted Pork Ribs

  Fresh pork ribs marinated with Dushan salted pickles and grilled to perfection, offering a tangy, savory flavor.
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  Moutai Yeast-Rested Goose Liver

  Premium goose liver fermented with Moutai yeast for the fourth time, resulting in a rich aroma and delicate texture, gently poached and sliced.
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  Homemade Wild Mushroom Sauce Stir-Fried Shrimp Balls

  Homemade wild mushroom sauce stir-fried shrimp balls is a dish made with fresh shrimp balls and homemade wild mushroom sauce. The main ingredients include shrimp, wild mushrooms, and seasonings, offering a tender texture and rich sauce flavor.
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  Moutai Ice Jelly

  A refreshing cold dish made with ice jelly, Moutai liquor, and fruit cubes. The smooth texture and subtle alcohol aroma make it a unique dessert.
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  Moutai Base Spirit Vertical Tasting

  A tasting experience comparing different vintages or processes of Moutai base spirit, made from high-quality sorghum, wheat, and water using traditional solid-state fermentation and distillation methods, highlighting the layered flavors and differences in the liquor.
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  Moutai Sauce Tender Abalone with Soft-Boiled Ends

  Fresh abalone slowly braised with Moutai sauce, featuring soft-boiled ends for a rich, tender texture.
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  Zhenfeng Five-Color Sticky Rice

  Zhenfeng five-color sticky rice is a traditional specialty from Qianxinan, Guizhou, made by steaming glutinous rice dyed with natural plant pigments to create red, yellow, black, purple, and white colors. It has a soft, sweet taste and vibrant appearance.
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  Intangible Heritage Qingyan Rose Sugar Glazed Tianma

  A traditional dish from Guizhou featuring Tianma (Gastrodia elata) glazed in rose sugar, reflecting intangible cultural heritage and local flavor.
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  Liping Three-Slice Rice Noodles

  Liping Three-Slice Rice Noodles is a Guizhou specialty snack, mainly made of rice noodles, pork slices, bean sprouts, and carrot slices. The ingredients are rolled into rice paper and served with sauce and seasonings, offering a rich and delicious taste.

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