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Angel Food Restaurant (Dongbu Middle Street Branch)

地方菜 · ⭐ 3.9

Opposite Shoukai Changqing Teng Phase I, Dongba Zhong Street

Dishes

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  Bamboo Shoots with Preserved Pork

  Winter bamboo shoot stir-fried with preserved pork is a Chinese dish primarily made with fresh winter bamboo shoots and preserved pork. The winter bamboo shoots are sliced and blanched to remove bitterness, while the preserved pork is sliced and stir-fried to render its fat. The two ingredients are then stir-fried together with appropriate seasonings until well combined.
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  Pork meatball tofu cabbage soup

  Tofu and cabbage soup with homemade pork meatballs made from fresh pork, simmered together with soft tofu and Chinese cabbage. First, cook the meatballs in boiling water, then add tofu and cabbage to the pot and simmer until tender. Season to taste.
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  Dazhangshan Charcoal-Grilled Bamboo Shoot Strips

  Dazhangshan Charcoal-Roasted Bamboo Shoot Strips is a dish made primarily from fresh bamboo shoots, sliced into thin strips and roasted over charcoal. After blanching, the bamboo shoot strips are slowly grilled over charcoal until slightly charred on the surface, preserving their crisp texture and natural aroma.
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  Braised Eel in Home Style

  Home-braised earth eel is a dish made primarily from fresh earth eels, seasoned with ingredients such as ginger, scallions, and garlic. After preparation, the eels are cut into segments and simmered together with the seasonings in a pot, allowing the fish to absorb flavor while maintaining tenderness. During cooking, an appropriate amount of soy sauce, cooking wine, and water is added, then slowly braised over low heat until the sauce thickens.
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  Braised Pork Belly

  Home-style braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings, resulting in tender meat with a glossy red color.
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  Braised Tofu Noodles in Clay Pot

  Braised string beans in a clay pot is a dish featuring shredded beans cooked slowly with garlic and ginger, resulting in soft, flavorful beans that retain the natural aroma and texture of legumes.
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  Secret-Style Noodle Salad

  Secret-Style Noodle Salad is a Chinese snack made with rice noodles, vegetables, meat or tofu, and mixed with a special sauce. Main ingredients include rice noodles, cucumber, carrot, egg, and minced meat, with a fresh and delicious flavor.
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  Braised Small-Eyed Cutlassfish from Donghai

  Red-braised East China Sea small-eyed hairtail is a dish primarily made with East China Sea small-eyed hairtail. After marinating, the fish is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, and cooking wine to infuse flavor and create a tender texture.
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  Homemade Earth Pig Cured Meat Stir-fried Red Water Chestnut

  Made with homemade earth pig cured meat and red water chestnut, stir-fried at high heat. The cured meat is salty and fragrant, while the red water chestnut is fresh and crisp.
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  Honeyed Radish

  Honey radish is a dish made primarily with white radish, which is sliced or cubed, blanched, then simmered with honey and a small amount of water. During preparation, the honey fully blends with the radish, allowing it to absorb sweetness while maintaining a crisp texture.
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  Poyang Lake Free-Range Yellow Beef Steak Soup

  Selected free-range yellow beef from the Poyang Lake region is cut into pieces and stewed with vegetables such as carrots, onions, and tomatoes, then slowly simmered with a secret blend of seasonings. The broth is rich and flavorful, the beef is tender, and a variety of spices enhance the overall taste.
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  Poyang Lake Free-Range Yellow Beef Sauce Beef

  选用鄱阳湖地区散养小黄牛的牛肉，经过腌制后慢火炖煮至软烂，再切片装盘，辅以特制酱料调味，保留牛肉原汁原味。
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  Braised Pork Belly with Black Hair Pig

  Black-haired native pork braised pork belly is primarily made with black-haired native pork. After blanching, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The meat pieces are first pan-fried until slightly golden on the surface, then slowly stewed over low heat until tender and fully flavored.

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