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Gutian Daoxiang (Yuhua Wanda Land Branch)

小吃快餐 · ⭐ 4.2

Shop B116, Nanjing Yuhua MixC, at the intersection of Huaxin Road and Qixian Street

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Taiwanese Braised Pork

  Taiwanese braised pork is a classic Taiwanese dish, primarily made with fatty pork belly. After being diced, it is simmered with soy sauce, sugar, rice wine, and other seasonings until the meat becomes tender and fully infused with rich savory flavors.
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  Signature Beef Brisket Stew

  Signature beef brisket stew features beef brisket with carrots, potatoes, and seasonings like soy sauce, cooking wine, star anise, and cinnamon, slowly simmered.
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  Signature Pot Beef Noodle Stew

  A slow-cooked stew featuring tender beef brisket and vegetables, served in a traditional clay pot for rich flavor.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Tomato Beef Stew

  Tomato beef stew features beef chunks and tomatoes slowly cooked together with ginger and green onions, resulting in tender beef and rich broth.
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  Braised Pork Meatballs in Clay Pot

  A savory dish featuring large pork meatballs braised in a clay pot with vegetables and rich sauce.
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  Minced Pork with Eggplant Stew

  Meat and Eggplant Stew is a home-style dish made primarily with eggplant and minced pork. The eggplant is cut into strips and slowly stewed with fragrant minced pork, along with appropriate seasonings, until the eggplant becomes tender and the meat aroma fills the air. This dish offers an excellent balance of color, fragrance, and taste, and is also nutritionally rich.
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  Blanched Baby Bok Choy

  Stir-fried baby bok choy is a dish primarily made with baby bok choy. After washing, the baby bok choy is briefly blanched to maintain its crisp and tender texture, then can be seasoned or simply mixed according to personal preference. The preparation emphasizes preserving the vegetable's natural flavor and nutritional value.
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  Shrimp and Soft Egg Stir-Fry

  Shrimp and scrambled土 eggs is a dish made primarily from土 eggs and shrimp. The土 eggs are beaten and mixed with chopped shrimp, seasoned appropriately, then gently stir-fried over low heat until the eggs set and the shrimp are cooked through, resulting in a tender and smooth texture.
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  Spicy Sour Fish Hot Pot

  Golden Sour Cabbage Fish Pot is made with fresh grass carp as the main ingredient, combined with辅料 such as sour cabbage, bean sprouts, and wood ear mushrooms. The fish slices are first marinated with seasonings, then stewed together with sour cabbage, and finally simmered with a specially prepared golden broth base.
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  Shanghai Three-Cup Chicken

  A creative dish from Shanghai, featuring chicken cooked in a savory blend of soy sauce, rice wine, and sesame oil, resulting in rich, tender flavors.
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  Stir-fried Pig's Neck with Cordyceps Mushroom

  Stir-fried pig's neck with cordyceps mushroom is a dish made with pig's neck and cordyceps mushroom, quickly stir-fried. The texture is tender and the flavor is rich.

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