Xiangli Tubbish (Canglong Island Hujing Branch)
地方菜 · ⭐ 3.9
No. 6 Annex 7, Zanglong Avenue
Dishes
Country-style Braised ChickenA traditional home-style dish made with free-range chicken braised slowly with ginger, scallions, garlic, and spices until tender and flavorful.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Dry-Fried Small Crucian CarpA dish made by frying small crucian carp until golden, then seasoning and dry-cooking with spices for a rich flavor.
Braised Pig's Trotters with Plum PatternA dish featuring pig's trotters and pork belly braised in a savory sauce, known for its rich flavor and tender texture.
Beef Stewed with Fish BladderA Chinese dish made by slow-cooking beef and fish bladder with spices like doubanjiang, ginger, and garlic, resulting in a rich, savory flavor.
Stir-Fried Softshell TurtleStir-fried softshell turtle is a dish made with fresh turtle as the main ingredient, combined with scallions, ginger, garlic, and other seasonings, quickly stir-fried in a hot wok to keep the meat tender and the sauce rich.
Stir-Fried Crisp TripeStir-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.
Sweet and Fragrant Lobster ShrimpFresh lobster shrimp stir-fried with scallions and sweet soy sauce, resulting in a savory and aromatic dish.
Spicy Frog with Perilla and ChiliA stir-fried dish featuring frog meat, chili peppers, and perilla leaves, known for its spicy and aromatic flavor.
Yellow Catfish with Lotus Root StewYellow catfish and lotus root stewed together, resulting in tender fish and crisp lotus root in a rich, savory sauce.