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Chu Shen · Hong Fan Qie 1997 Jing Chu Tu Cai (Yu Yuan Tan Nan Lu Dian)

地方菜 · ⭐ 4.6

No. 36, Cuiweinanli, Wanshou Road

Dishes

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  Stir-fried Pork with Green Chili

  Stir-fried pork with local chili is a Chinese home-style dish using pork belly and fresh local chilies. Sliced pork is stir-fried with chilies and seasonings to create tender meat and spicy, fragrant flavor.
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  Slow-cooked pork with lotus root

  Chunks of pork are slowly pan-fried, then steamed with prickly chestnuts to make the meat tender and flavorful, while the chestnuts absorb the rich meat aroma for a complex taste.
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  Slow-Cooked Liangzihu Big Fish Head Rice

  Slow-Cooked Liangzihu Big Fish Head Rice features a large fish head from Liangzihu Lake, combined with rice and various seasonings, cooked by slow stewing. The fish head is tender, the broth is rich, and the rice absorbs the flavor of the fish soup, offering a delicious and varied taste.
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  Coconut Milk燕窝杏仁奶冻

  Coconut milk, bamboo燕窝, and almond milk are blended and chilled to create a smooth dessert. Bamboo燕窝 adds texture, while coconut and almond milk provide rich flavor.
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  Lotus Root and Pork Rib Soup

  Honghu Lotus Root and Pork Rib Soup is primarily made with fresh lotus roots and pork ribs. After blanching the ribs, they are cooked together with lotus roots in a pot, simmered slowly until the ribs become tender and the lotus roots turn soft and sticky. The soup has a clear color and a delicious taste.
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  Stir-fried Frost-Preceding Hongshan Vegetable Greens

  Stir-fried Hongshan Cabbage before Frost is a vegetarian dish featuring fresh Hongshan cabbage. After washing and blanching, it's quickly stir-fried in hot oil to retain its crisp texture. Minimal seasoning with just salt highlights the natural flavor of the vegetable.
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  Tomato River Catfish

  Tomato Jiangtuan Fish is a dish primarily made with Jiangtuan fish and tomatoes. After preparation, the fish is stewed together with tomatoes, allowing the fish meat to absorb the sweet and sour flavors of the tomatoes. The broth becomes rich and flavorful, while the fish remains tender and fresh.
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  Braised River Catfish in Clay Pot

  A dish made with江团鱼 as the main ingredient, seasoned with ginger slices, green onions, garlic, and slow-cooked in a clay pot. The fish is prepared and simmered in water or broth until tender, resulting in a rich, flavorful soup.
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  Sauce-Flavored Fish Offal

  Stewed fish offal with a savory sauce, made by stir-frying blanched fish parts (head, bones, skin) with fermented bean paste, ginger, garlic, soy sauce, cooking wine, and sugar, then thickened with cornstarch.
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  Wild Bamboo Mushroom Sour Radish Slow-Cooked Duck Soup

  Slow-cooked old duck with wild bamboo fungus and sour pickled radish creates a rich, clear broth. The duck is tender, the fungus slippery, and the radish adds a refreshing tang.
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  Wild Lotus Seed and Hawthorn Braised Lamb

  Wild Lotus Seed and Hawthorn Braised Lamb is a dish made with lamb, wild lotus seeds, and hawthorn. It is mainly cooked by stewing, with a salty taste and the sourness of hawthorn and the fragrance of wild lotus seeds.
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  Fried Rice with Crispy Rice Noodles

  Gouba rice is a dish made with rice, crispy rice crust (gouba), and various ingredients like vegetables and minced meat or ham, cooked by stir-frying or simmering.
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  Horse Radish Pork Meatballs

  Horse hoof and pork glutinous rice balls are steamed dishes made primarily from wild pork and water chestnuts. The pork is minced and mixed with chopped water chestnuts, seasoned, shaped into balls, and steamed until cooked. The dish has a round shape, tender and chewy texture, with the crispiness of water chestnuts adding freshness.
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  Mountain Pepper Tomato Angus Short Ribs

  Beef short ribs marinated and slow-cooked with mountain pickled chili and tomatoes, creating a rich, flavorful dish. Made from Angus beef for tenderness, paired with spicy mountain chili and sweet tomatoes for a unique taste.
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  Golden Pepper Steamed Large Catfish

  The bighead carp is marinated, then pan-fried with golden peppers and steamed to make the fish tender, allowing the aroma of the peppers to infuse into the flesh.

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