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Aidong Restaurant

农家菜 · ⭐ 3.7

Beside the Irrigation and Drainage Station, No. 61, Fengxi West Road

Dishes

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  Salted Vegetable and Intestine Stir-fry

  A Chinese dish made with pork intestines and salted vegetables, stir-fried together until flavorful and tender.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Salt-Roasted Small River Shrimp

  A dish made by roasting small river shrimp with salt, resulting in a savory and tender texture that highlights the natural flavor of the shrimp.
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  Stinky Perch with Stinky Tofu

  A fusion dish combining stinky perch and fermented tofu, where the tender fish and soft tofu absorb a rich, savory sauce, showcasing the unique aroma and flavor of Huizhou cuisine.
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  Taro

  Taro is a root vegetable commonly used in Chinese cuisine, often prepared by steaming or boiling and then stir-fried with meat or vegetables for a soft, flavorful dish.
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  Dumplings with Vegetable and Meat Filling

  Dumpling filled with pork and vegetables, wrapped in dumpling wrappers and boiled. Mix minced pork with cabbage or greens, season, wrap in dough, and boil until they float.
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  Stir-fried Octopus in Sauce

  Stir-fried octopus with sauce is a Chinese dish using octopus as the main ingredient. After blanching and draining, the octopus is stir-fried quickly with garlic, ginger, and doubanjiang, then seasoned with soy sauce, cooking wine, and sugar until flavorful.
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  Lobster

  Lobster is a dish primarily made with fresh lobster as the main ingredient. To prepare it, first clean the lobster and cut it into pieces suitable for eating. Then, it can be steamed, braised in soy sauce, or stir-fried, combined with appropriate seasonings and vegetables to preserve its natural flavor while enhancing its delicious taste.

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