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Ming Shan

特色菜 · ⭐ 3.9

Room 102, Building 1, Helong Stadium Dormitory, No. 339 Laodong West Road

Dishes

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  Chilled Cucumber and Pork Tail

  This dish features pork tail and cucumber as the main ingredients. The pork tail is cleaned, blanched, then braised with spices until tender and flavorful before being cooled. The cucumber is cut into strips or chunks. The cooled pork tail is mixed with the cucumber, typically dressed with a sauce made from soy sauce, vinegar, minced garlic, etc., and finally refrigerated for a period. The finished dish offers rich gelatinous texture from the tender pork tail and crisp freshness from the cucumber, resulting in a cool and appetizing flavor profile.
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  Spicy Fish Slices

  A Sichuan dish featuring tender fish slices stir-fried with chili peppers and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Spicy Fragrant Sea Bass Slices

  Spicy Fragrant Sea Bass Slices is a dish featuring fresh sea bass as the main ingredient. Key components include sea bass slices, green and red Sichuan peppercorns, dried chili peppers, ginger, and garlic. The preparation involves deboning and slicing the sea bass, then marinating it briefly with salt, cooking wine, and starch. In a hot wok, Sichuan peppercorns, dried chilies, ginger, and garlic are stir-fried until fragrant, followed by quick stir-frying of the fish slices until they turn opaque and are cooked through. The finished dish boasts tender, white fish slices with a pronounced aroma of Sichuan peppercorns and a subtle numbing sensation.
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  Pickled Cabbage and Pig Ear Stir-fry

  A spicy stir-fry of pickled cabbage and pig ears, combining crisp texture with savory flavor.
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  Hermes Steamed Pork with Pickled Vegetables

  This dish features selected pork belly as the main ingredient, paired with fermented pickled vegetables. During preparation, the pork belly is sliced thinly and layered in a plate with pickled vegetables, ginger slices, minced garlic, and other seasonings. It is then steamed using a traditional method, allowing the meat to become tender and juicy while the sourness of the vegetables melds with the fat. The finished dish has tender, flavorful meat with a tangy and appetizing taste, emphasizing the natural flavors and precise cooking technique.
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  Stir-Fried Crisp Tripe

  Stir-fried crisp tripe is a dish primarily made with pig's stomach. After cleaning, the pig's stomach is sliced into strips and quickly blanched in boiling water until tender and crisp. It is then stir-fried with辅料 such as scallions, ginger, garlic, and green and red peppers to maintain the tripe's crunchy texture.
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  Chopped Chili and Century Egg Salad

  A cold dish made with century eggs and chopped chili, offering a savory and slightly spicy flavor.
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  Braised Eel with Preserved Pork

  A traditional Chinese dish made by slow-cooking eel and preserved pork together, resulting in a rich, savory flavor.
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  Mingshan Earthen Pot Chicken

  Mingshan Earthen Pot Chicken is a dish cooked in a traditional clay pot. The main ingredient is fresh chicken, accompanied by spices such as ginger slices, scallions, dried chili peppers, and Sichuan peppercorns. During preparation, the chicken is cut into pieces and placed in the clay pot with the spices, then simmered over low heat with broth or water until the chicken becomes tender and flavorful. The clay pot material helps distribute heat evenly and locks in the natural aromas of the ingredients, resulting in a rich broth and tender chicken.
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  Lotus Seed Stir-Fried with Pork

  A classic Chinese home-style dish featuring fresh lotus seeds and pork, stir-fried for a tender, savory flavor.
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  Snake Sauce Bullfrog

  Snake Sauce Bullfrog is a distinctive dish featuring bullfrog meat and snake sauce. The main ingredients are fresh bullfrog and snake sauce, typically made from snake meat or bone broth, sometimes infused with Chinese herbs. The bullfrog is cleaned, cut into pieces, marinated in the snake sauce, and then stewed or braised until tender, allowing the meat to absorb the sauce's unique savory flavor. The dish is characterized by its tender frog meat and rich, aromatic broth.
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  Braised Salted Fish with Fermented Black Beans and Chili

  A dish featuring salted fish steamed with fermented black beans and chili, resulting in a savory, aromatic flavor.
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  酸菜鱼片

  酸菜鱼片是一道以新鲜鱼片和酸菜为主要食材的菜肴。鱼片通常选用草鱼或黑鱼，切片后用料酒、淀粉腌制；酸菜则多为四川泡菜酸菜，切段备用。锅中加水煮沸后放入酸菜炒香，加入高汤或清水煮沸，再放入鱼片煮熟，最后撒上葱姜蒜等调味品。
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  Braised Yellow Croaker

  A dish made by frying small yellow croakers and braising them with garlic, ginger, scallions, soy sauce, and sugar for a savory and tender flavor.
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  Pig's Trotters with Aged Vinegar and Sesame Oil

  Pig's Trotters with Aged Vinegar and Sesame Oil is a dish primarily made with pig's trotters. The main preparation method involves cleaning the trotters, blanching to remove any gaminess, and then stewing with aromatics like ginger and scallions until tender. It is then seasoned with aged vinegar, soy sauce, sugar, and other seasonings, and finally drizzled with sesame oil for fragrance. The finished dish features tender, gelatinous trotters with the mellow acidity of aged vinegar and the rich aroma of sesame oil.
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  Green Pepper and Perilla Cooked Mandarin Fish

  A dish featuring mandarin fish simmered with green peppers and perilla, offering a fresh and savory taste.

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