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Yongchun Local Cuisine (Phase 2 of Chuangwei Lehuo City Store)

苏北土菜 · ⭐ 3.8

Room 105, Building 41, Lehuo City, No. 26, Tuanxi Mountain Road, Lishui District

Dishes

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  Chuandong Maoxuewang

  A spicy Sichuan dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a rich, numbingly hot broth.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Huizhou Earth Pot Chicken

  Huizhou Earth Pot Chicken is a traditional dish made with chicken, pork belly, potatoes, and green peppers, slow-cooked in an iron pot. It features tender meat and rich, savory flavors typical of Huizhou cuisine.
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  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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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 Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Qunli Old Goose

  A traditional dish made by slow-cooking old goose with various spices and seasonings until the meat is tender and flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Pressure Cooker Fish Head

  A dish made by stewing fresh fish head with ginger, scallions, and cooking wine in a pressure cooker, resulting in tender meat and rich broth.
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  Fish Roe and Fish Bladder Stir-fry

  A Sichuan dish made with fish roe and fish bladder, stir-fried with spicy seasonings for a bold, numbing flavor.

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