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Pingyu Renjia

Home-style Chinese cuisine · ⭐ 4.1

No. 35-2, Yi, Leyuan West Residential Community

Dishes

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  Chef's Spicy Chicken

  Chef's Spicy Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is fried and then stir-fried with dried chili peppers and Sichuan peppercorns, resulting in a crispy texture and a spicy, numbing flavor.
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  Big Plate Spicy Chicken

  Big plate spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, green onions, ginger, and garlic. The chicken is marinated, deep-fried until crispy, then stir-fried with the spices to blend flavors.
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  Large Flatbread

  A large flatbread made from flour, crafted through steps including mixing, kneading, rolling, and baking. It has a golden, crispy surface and a soft interior, and can be enjoyed with various ingredients.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Stir-fried Pork Intestines

  Stir-fried pig kidneys is a Chinese dish featuring pork kidneys sliced with floral patterns, quickly blanched or fried, then stir-fried with葱姜蒜 and thickened sauce. Cooking requires precise heat control to maintain tenderness.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Pot Stew Lamb Stomach

  Pot Stew Lamb Stomach is a dish made with lamb stomach, vegetables, and seasonings, simmered in a clay pot. The lamb stomach is cleaned and processed before being cooked with various ingredients, resulting in a soft texture and rich broth.
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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Fennel Pork Buns

  Fennel pork buns are traditional Chinese dumplings made by wrapping a filling of minced pork and fennel in dough, then steamed. Key ingredients include pork, fennel, scallions, and ginger.
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  Soy Sauce Fried Rice

  Soy sauce fried rice is a simple and delicious home-style dish. The main ingredients are rice, soy sauce, and a适量 of oil. The method involves mixing leftover rice with soy sauce, then stir-frying it in hot oil until the grains are separate and the color is bright red.
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  Sizzling Glass Noodles with Cabbage

  A dish featuring cabbage and vermicelli cooked on a hot iron plate. Shredded cabbage is stir-fried with softened vermicelli and seasoned to absorb the sauce flavor.
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  Fried Rice Crisps

  Fried rice crackers are a traditional Chinese snack made from rice, deep-fried to achieve a golden color and crispy texture. They are commonly served as a side dish or snack. The preparation is simple: press cooked rice into blocks, slice them thinly, then fry in hot oil until golden and crunchy.
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  Leek and Pork Buns

  Leek and pork buns are made with flour dough and filled with a mixture of fresh leeks and minced pork, seasoned and steamed.
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  Leek and Pork Dumplings

  Leek and pork dumplings made with flour dough, filled with fresh leeks and minced pork, crafted through kneading, rolling, wrapping, and steaming.
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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.

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