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Laowu Family Duck Yard (Wangjiawan Branch)

湘菜 · ⭐ 3.8

No. 89-7 Shisheng Road, Phase I, Shili Jingxiu

Dishes

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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Stewed Duck with Frog

  A hearty dish of duck and frog stewed together with aromatic spices, offering rich flavor and tender meat.
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  Stewed Duck with Eel

  Duck and eel are stewed together until tender, with a rich, savory flavor from soy sauce and aromatics.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Stir-Fried Fresh Duck Offal

  A classic Chinese dish made by stir-frying fresh duck offal with chili, ginger, and garlic for a spicy and aromatic flavor.
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  Stir-Fried Water Bamboo Shoots

  A simple stir-fry dish made with fresh water bamboo shoots and garlic, offering a light and refreshing taste.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Old Wu's Stir-Fried Local Pork

  A home-style dish made with local pork, stir-fried with green peppers and garlic for a rich, spicy flavor.
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  Lao Wu's Braised Wild Duck

  A traditional dish featuring locally raised wild duck braised in a secret sauce, resulting in tender, flavorful meat.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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