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墨城老凯里酸汤鱼(古城店)

地方菜 · ⭐ 3.9

No. 091-1, Ximenli Street, Ancient City (south side of the west gate entrance of the Ancient City)

Dishes

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  Kaili Sour Fish Soup

  Kaili sour fish soup is made with fresh grass carp, tomatoes, chili, and Sichuan pepper. The fish slices are cooked in a fermented tomato or rice broth, creating a unique sour taste. The fish is tender and the broth rich.
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  Country Pork Ribs

  Country pork ribs made from free-range pigs, slowly stewed with ginger and scallions for a rich, savory flavor.
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  Traditional Pork Preserved Meat Platter

  A platter of traditionally cured pork products, including sausage, bacon, and duck, known for its rich aroma and savory flavor.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Miao-style Sour Fish Soup

  Miao-style sour fish soup uses fresh grass carp, cooked with fermented sour soup made from tomatoes, Sichuan pepper, and chili. The fish is cut into pieces and simmered with tofu and greens, then garnished with cilantro or scallions. Fermentation and heat control are key in preparation.
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  Miao Family Rice Crackers

  A traditional Guizhou dish made with crispy rice crackers stir-fried with smoked meat and vegetables, offering a savory and crunchy texture.
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  Miao Ethnic Group Preserved Meat Steamed Together

  A traditional dish from the Miao ethnic group, featuring steamed preserved meats like cured pork, sausage, and fish, seasoned with rice and spices.
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  Daozhen Ash Tofu

  Daozhen Ash Tofu is a specialty dish from Daozhen, Guizhou, made by soaking tofu in wood ash water to create a unique flavor and texture, then stir-fried with chili and garlic.
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  Stewed Beef with Yellow Sauce

  Yellow-braised beef is a dish made primarily with beef, blanched and then stewed with辅料 like green onions, ginger, and garlic. First, cut the beef into pieces, boil to remove blood foam, then add soy sauce, cooking wine, star anise, and bay leaves, simmering slowly until tender and flavorful.

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