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Gan Na Ren Jia • Ting Yuan Restaurant (Wu An Branch)

地方菜 · ⭐ 4.7

Building Jia-14, Yulin Dongli East Area, Yulin East Road

Dishes

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  Country-style Old Tofu

  Homestyle old tofu is made primarily from traditional tofu, which is stewed to allow the tofu to fully absorb the broth, resulting in a smooth and tender texture with a delicious flavor. During cooking, scallions, ginger, and garlic can be added for aroma, along with appropriate seasonings, slowly simmered over low heat to create a familiar and mouthwatering tofu dish.
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  Yu Gan Chili Stir-Fried with Pork

  Yu Gan chili stir-fried with pork is a dish primarily made with Yu Gan specialty chili and pork. The preparation involves slicing the pork, cutting the chili into segments, stir-frying the pork until it changes color, then adding the chili segments to continue stir-frying, and finally seasoning to taste.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a stir-fried dish made with rice noodles, bean sprouts, carrots, green peppers, and shredded meat. Soak the noodles first, then stir-fry with ingredients and seasonings like soy sauce and salt until cooked through.
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  Nanchang Water Bamboo with Preserved Meat

  Nanchang wormwood and preserved meat is a dish featuring wild spring wormwood and cured pork. The tender wormwood is stir-fried with slices of preserved meat, using the meat's fat and aroma to enhance flavor while preserving its crisp texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Pork Rib and Kelp Stew in Clay Pot

  Pork rib and kelp stew is made by blanching pork ribs and simmering them with kelp in a clay pot. Cooked slowly until the ribs are tender and the kelp flavorful, resulting in a clear, delicious broth.
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  Jiangxi Three-Cup Chicken

  Jiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  老火烧鸡爪

  老火烧鸡爪是一道经典的中式卤味菜肴，主要选用新鲜鸡爪，配以八角、桂皮、香叶、花椒等多种香料，经过长时间小火慢卤而成。成品色泽红亮诱人，鸡爪肉质软糯脱骨，胶质丰富，口感黏滑弹牙。卤汁的咸鲜滋味充分渗入骨髓，回味带着淡淡的香料甘醇，是一道极佳的下酒菜或休闲小吃。
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  Lotus Root, Peanut, and Pork Rib Soup

  Lotus root and peanut pork rib soup is a nutritious dish made with fresh lotus root, peanuts, and pork ribs. The preparation is simple: first, simmer the pork ribs until they are about 70-80% cooked, then add the lotus root and peanuts, and slowly stew until all ingredients are tender and the broth is rich and flavorful.
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  Lotus Root and Lotus Seed Pork Bone Soup

  Lotus Root and Lotus Seed Pork Bone Soup is a soup made with lotus root, lotus seeds, and pork bones, cooked by slow stewing. It has a fresh and nutritious taste.
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  Gannan Stinky Mandarin Fish

  Gannan stinky mandarin fish is made from fresh mandarin fish, fermented and cured to develop a unique flavor, then cooked by frying or steaming. Microbial fermentation during curing creates a special aroma, enhanced with ginger, garlic, and chili during cooking.
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  Water Chestnut Drink

  Horse chestnut water is a refreshing beverage made primarily from fresh water chestnuts (Chinese water chestnuts). The preparation is simple: wash the water chestnuts, slice them, add an appropriate amount of water, bring to a boil, then simmer gently. Finally, filter to obtain clear horse chestnut water, which can be sweetened with a small amount of rock sugar according to personal taste.

Reviews

• smooth_kelp
  OMG the lotus root and peanut pork rib soup here was so good — super flavorful and rich, the ribs were fall-off-the-bone tender and the broth was clear and light, not greasy at all. Honestly drank like three bowls. The Nanchang stir-fried rice noodles were a huge portion, noodles had that perfect chewy bite, tons of mix-ins, and the slightly spicy sauce was seriously addictive with rice. The Gannan stir-fried yellow beef smelled amazing when it came out, the beef was so tender, and the chili and scallion combo was just right — spicy but not overpowering. Place has a really nice vibe too, kinda elegant with these little private rooms that are perfect for hanging out with friends. And the steamed rice cakes for dessert were soft, sweet, and served piping hot — great way to wrap up the meal. Definitely coming back next time I'm in Beijing!