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Guo Lin Home-Style Cuisine (Yungang Road Branch)

Home-style Chinese cuisine · ⭐ 4.1

No. 148, Building B, Commercial Area, Yungang Road Business Street, Wangzuo Town

Dishes

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  Egg Dumpling with Crispy Pork

  One品 Egg Dumpling Stewed with Crispy Pork is a dish where egg dumplings wrap crispy pork and are then simmered together with rich broth. Main ingredients include eggs, pork (used to make the crispy pork), and辅料 such as scallions and ginger. The egg dumpling is made by spreading egg liquid into a thin round skin in a pan, placing the fried crispy pork inside, rolling it up, and then cooking it with seasoned broth so the dumpling absorbs the flavors of the soup.
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  Inner Mongolia Grilled Lamb Ribs

  Inner Mongolian grilled lamb ribs, made from high-quality grassland lamb, carefully marinated and slowly roasted over charcoal. The lamb ribs develop a golden, crispy exterior while maintaining tender, juicy meat, preserving the original flavor of the lamb.
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  Sichuan Mǎoxiěwàng

  Sichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Fried Pork Crumbs with Napa Cabbage

  Oil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
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  煲鸭汤

  煲鸭汤是一道经典的中式滋补汤品，以新鲜鸭肉为主料，常搭配山药、枸杞、红枣、姜片等食材。制作时先将鸭肉焯水去腥，再与配料一同放入砂锅中，加入足量清水，小火慢炖数小时，直至鸭肉酥烂、汤色醇厚。成品汤味鲜美浓郁，鸭肉软嫩入味，带有自然的甘甜与咸鲜，口感温润滋养，适合秋冬季节食用。
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  Smoked Braised Shredded Chicken

  Smoked braised shredded chicken is made primarily from chicken, which is marinated, then boiled and soaked in a special smoked braising sauce to infuse flavor. Finally, the chicken is torn by hand into strips. The dish uses spices and seasonings during marinating and smoking to give the chicken a rich aroma.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Guo Lin Mixed Vegetables

  Guo Lin's mixed vegetable salad is a cold dish made by combining various vegetables. Main ingredients include lettuce, purple cabbage, cherry tomatoes, cucumber, and more, tossed with a specially prepared sauce to create a colorful and refreshing dish.
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  Premium Boiled Fish in Spicy Sauce

  Golden Grade Boiled Fish features fresh fish meat as the main ingredient, paired with bean sprouts and green vegetables, cooked using the boiling method. The fish meat is tender, with a spicy and fragrant broth that has a bright red color.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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