Close

Guangtou Home-style Canteen (Kaidi West City Branch)

地方菜 · ⭐ 4.2

220 meters south of the intersection of Gutian 2nd Road Auxiliary Road and Tianzheng Street

Dishes

• 

  Stir-Fried String Beans with Beef Tripe

  A classic stir-fry combining tender beef tripe and fresh string beans, seasoned with garlic and chili for a savory, aromatic dish.
• 

  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.
• 

  Dry Pot Braised Lotus Root

  A Sichuan dish featuring braised lotus root stir-fried in a dry pot with pork and vegetables, offering a savory and aromatic flavor.
• 

  New-style Songzi Chicken

  New-style Songzi Chicken is a Chinese dish made with chicken as the main ingredient, combined with chili, ginger, garlic, and other seasonings, cooked by stewing or stir-frying. It has a tender texture and a spicy, fragrant flavor, blending traditional and modern cooking techniques.
• 

  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
• 

  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
• 

  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
• 

  Pork Lard Crumbs with Baby Bok Choy

  A classic home-style dish made by stir-frying pork lard crumbs with fresh baby bok choy, resulting in a savory and crunchy texture.
• 

  Sauce-Flavored Duck in Clay Pot

  A savory duck dish cooked slowly in a clay pot with soy-based sauce and spices, resulting in tender meat and rich flavor.
• 

  Shrimp with Rice Noodles

  A Chinese dish featuring fresh shrimp and soaked rice noodles, stir-fried with aromatics for a savory and satisfying meal.
• 

  Roujiamo

  Roujiamo is a Chinese snack made from baked flatbread and slow-cooked pork that is perfectly balanced between fat and lean. The cooked pork is chopped, mixed with spices and sauce, then stuffed into a split flatbread.
• 

  Sour Cabbage Pig Blood Stew with Intestines

  A traditional Chinese stew featuring fermented cabbage, pig blood, and pork intestines, slow-cooked to develop rich, tangy flavors.
• 

  Iron Pot Fish

  Stir-fried fish in an iron pot with fresh fish, scallions, ginger, garlic, chili, and doubanjiang, simmered in a cast-iron pot. Main ingredients include fish, bean sprouts, potatoes, and tofu, cooked using high heat stir-fry and slow stewing.
• 

  Fish-Flavored Potatoes with Pork Strips

  A classic Sichuan dish made with pork strips and potato shreds, stir-fried with garlic, ginger, scallions, and pickled chili for a tangy, savory flavor.
• 

  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

Reviews