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Shan Li Chu Zi Cai Guan (Dongting Road Branch)

农家菜 · ⭐ 4.3

No. 10-Fu-25 Dongting Road

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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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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  Hanging Pot Preserved Pork Ribs and Pig's Feet

  Hanging pot preserved pork ribs and pig's feet is a Chinese stew made with preserved pork ribs and pig's feet, cooked using traditional hanging pot methods, resulting in a rich and fragrant flavor.
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  Stir-Fried Beef with Spicy Sauce

  Stir-fried beef with sauce is a dish made primarily from cooked beef, paired with vegetables such as green garlic and chili peppers, then stir-fried. First, slice the cooked beef, and cut the vegetable ingredients into segments. Next, heat oil in a wok, stir-fry the seasonings until fragrant, then add the beef slices and vegetable segments, stir-frying until fully flavored.
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  Xiao Zhou Grilled Fish

  A specialty dish featuring fresh fish grilled with vegetables and a secret spice blend, resulting in a flavorful, crispy exterior and tender interior.
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  Mountain Family Stir-Fried Pork with Green Pepper

  A classic home-style dish made with pork belly and green peppers, stir-fried until the meat is crispy and the peppers are fresh and aromatic.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Spicy Frog in Dry Pot

  A spicy Sichuan dish featuring tender frog legs stir-fried with dried chilies and spices, served in a dry pot for intense flavor.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  砂锅牛排

  砂锅牛排是一道以牛排为主要食材，搭配土豆、胡萝卜等蔬菜，在砂锅中慢炖而成的菜肴。牛排通常经过腌制后煎至表面微焦，再与蔬菜一同放入砂锅，加入适量水或高汤，用小火慢煮至牛排软嫩、汤汁浓郁。
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  Pork Knuckle and Lotus Root Soup

  Bamboo bone lotus root soup is made from pork bones and lotus roots. After blanching the bones, they're simmered with lotus roots in water until the broth turns milky white and tastes delicious. Few seasonings are added to preserve the natural flavors.
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  Spicy Pork Minced Tofu

  Mapo Tofu with minced meat is a traditional dish primarily made with soft tofu and minced meat. The preparation involves cutting the tofu into pieces, then stewing it together with fried minced meat and seasonings such as doubanjiang (fermented broad bean paste), finally reducing the sauce so the tofu fully absorbs the savory flavors of the meat and sauce.
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  Preserved Pork with Tofu Noodles

  Preserved meat stir-fried with bean threads is a traditional dish, primarily made with preserved meat and bean threads. The preparation involves slicing the preserved meat, soaking the bean threads until soft, then adding seasonings such as green onions, ginger, and garlic to stir-fry together until cooked, resulting in a rich aroma from the preserved meat and a soft, chewy texture from the bean threads.
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  Stewed Intestines with Chili Residue

  A Sichuan dish featuring pork intestines stewed with chili residue, delivering a rich, spicy flavor and tender texture.
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  Green Pepper Stir-fried Beef Tripe

  A classic Chinese dish made by stir-frying beef tripe with green peppers, resulting in a savory and crisp texture.

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