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My House, Your House (Lucheng Road Branch)

地方菜 · ⭐ 4.0

No. 830 Lucheng Road

Dishes

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  Salmon Miso Soup

  A savory soup made with salmon, miso paste, tofu, and seaweed, known for its rich flavor and comforting warmth.
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  Three Cup Chicken with Thai Basil

  Three Cup Chicken with Thai Basil is a classic Taiwanese dish. Main ingredients include chicken thighs, a large amount of Thai basil, ginger slices, garlic, and red chili. The basic method involves cutting the chicken into pieces and braising it with equal parts sesame oil, soy sauce, and rice wine (traditional ratio). After reducing the sauce, a generous amount of Thai basil is quickly stir-fried until fragrant. The finished dish is glossy, with tender chicken and a rich aroma of basil and savory sauce.
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  Wu Geng Chang Wang

  A Guizhou specialty dish made with pork intestines and duck blood, stir-fried with chili and garlic for a rich, spicy flavor.
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  Tasong Pork

  A Chinese dish made with pork belly, marinated and steamed, then sliced and served with a distinctive aromatic flavor from the spice 'tasong'.
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  Pan-fried Whiting

  Pan-fried whiting is a dish made by gently frying fresh whiting in a small amount of oil until golden and crispy on the outside while remaining tender inside.
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  Creamy Taro Soup

  A creamy soup made from taro, milk, and cream, offering a smooth and sweet flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Sausage and Grilled Meat Platter

  A dish featuring a mix of sausages and grilled pork, marinated and charred over charcoal for a smoky flavor.
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  Taro Pork Ribs

  Xiangyu排骨 (香芋排骨) is a dish primarily made with taro and pork ribs. The preparation typically involves marinating the ribs, then steaming them together with taro until fully cooked, allowing the sweet flavor of the taro to blend harmoniously with the savory taste of the ribs.
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  Crispy Oyster

  A Fujian specialty dish made by deep-frying fresh oysters coated in a light batter until golden and crispy, offering a satisfying crunch and savory flavor.

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