Close

Mingxu Cafe Restaurant

咖啡 · ⭐ 3.7

No. 19, Xiaguan Di Village, Yanqi Town

Dishes

• 

  Grandmother's Stir-Fried Pork

  Xiao Chaorou is a Chinese home-style dish made primarily with pork belly and green peppers. Pork belly slices are stir-fried to release oil, then green peppers are added and stir-fried until just cooked. Seasonings are added to finish. Garlic and ginger are commonly used to enhance aroma.
• 

  Braised Pork with Chestnuts

  Braised pork belly with chestnuts is a classic Chinese dish, primarily made with pork belly and chestnuts. To prepare it, first cut the pork belly into pieces and stir-fry until fragrant, then add chestnuts, seasonings, and适量 water, and simmer slowly until the meat is tender and the chestnuts are soft. Once the sauce has thickened, it's ready to serve.
• 

  Fried Small River Shrimp

  Fried small river shrimp is a dish made from fresh small river shrimp. After washing and drying, it's marinated with salt and cooking wine, then lightly coated in starch or flour before being fried in hot oil until golden and crispy. The exterior is crunchy while the shrimp meat remains tender.
• 

  Grilled Rainbow Trout

  Roasted rainbow trout is a dish featuring rainbow trout as the main ingredient, typically marinated and grilled in an oven or over charcoal. Common seasonings include ginger, scallions, garlic, and soy sauce to enhance flavor, resulting in a slightly crispy skin and tender meat.
• 

  Grilled Rainbow Trout

  Grilled rainbow trout is a dish made primarily with fresh rainbow trout. To prepare it, the trout is first cleaned and marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until golden and crispy. The finished dish features a fragrant, crispy skin and tender meat that retains the natural freshness of the rainbow trout.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Stewed Chicken with Mushrooms

  Free-range chicken and fresh mushrooms are slowly stewed together. The chicken is from free-range chickens with firm meat, and the mushrooms are wild or cultivated varieties. They blend in slow cooking, preserving rich flavors and natural tastes.
• 

  Sour Spicy Taro Noodles

  Taro root noodles soaked in water, blanched, then mixed with garlic, ginger, chili, Sichuan peppercorns, soy sauce, vinegar, sugar, and sesame oil. Smooth texture with a tangy spicy flavor.
• 

  Ming Su Pan-Fried Eggs

  Mingsu's fried eggs is a home-style dish made primarily with eggs. Beat the eggs and pour them into a hot pan, then fry until both sides are set. Add a little scallion or seasoning to enhance the flavor.
• 

  Mingsu Bok Choy Tofu Soup

  Ming Su's cabbage and tofu soup uses cabbage and tofu as main ingredients. Cabbage is cut into segments and cooked with tofu blocks in water, simmered gently after boiling to blend flavors. Minimal seasoning preserves the natural taste of the ingredients.

Reviews