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闫府私房菜·百年鲁菜(六里山店)

鱼鲜 · ⭐ 4.7

No. 20-4 South Liliushan Road

Dishes

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  Pressure Cooker Millet Sweet Potato Pork Rib

  Pressure Cooker Millet Sweet Potato Pork Rib is a home-style dish made with millet, sweet potato, and pork ribs, cooked in a pressure cooker until tender.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Dry-Fried Beef Intestines

  A Sichuan dish featuring beef intestines stir-fried until crispy with chili, garlic, and ginger, delivering a spicy and savory flavor.
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  Signature Roast Duck

  Premium Beijing duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  French Baked Pumpkin

  A French dish featuring baked pumpkin with cream, cheese, and herbs, resulting in a rich and tender texture.
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  Taian Three Beauties Tofu

  A traditional Shandong dish featuring soft tofu with shrimp, ham, and mushrooms, offering a delicate balance of flavors.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Seafood Noodle Soup

  Seafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
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  Stone Pot Fish Head

  Stone pot fish head is a dish made with fresh fish head, tofu, and vegetables, slow-cooked in a stone pot. The fish head, usually from bighead or silver carp, is first pan-fried until slightly golden, then simmered with broth, ginger, and scallions for tender meat and rich soup.
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  Clay Pot Fish Head

  砂锅碟鱼头 is a dish made with fresh fish head, tofu, ginger slices, green onions, and other ingredients, slowly stewed in a clay pot. The fish head is marinated and cooked with the ingredients in broth or water until tender and flavorful.
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  Jiaodong Four Mix

  A traditional cold dish from the Jiaodong region of Shandong, made by mixing kelp, vermicelli, cucumber, and tofu skin with garlic, vinegar, soy sauce, and chili oil for a fresh and savory flavor.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Crispy Golden Shrimp

  Golden crispy shrimp made with fresh large shrimp, deveined and留尾, marinated in seasoning, coated with special crispy batter, then deep-fried until golden and crunchy. The exterior is golden and crispy, while the shrimp meat remains tender and弹牙.
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  Master Yan's Signature Stir-Fried Kidney

  Fresh pork kidneys stir-fried with vegetables and spices, a signature dish by Master Yan known for its crisp texture and bold flavor.
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  Intangible Heritage Stir-Fried Pig's Kidney

  Intangible Heritage Stir-Fried Pig's Kidney is a traditional Chinese dish, mainly made with pig's kidney, paired with green pepper, red pepper, ginger, and garlic. It is stir-fried over high heat to retain the fresh texture of the ingredients, with a slightly spicy and savory flavor.
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  Cucumber Vegetarian Dumplings

  Cucumber vegetarian dumplings are made with fresh cucumber and tofu, hand-folded into delicate wrappers and boiled to perfection for a light, refreshing dish.

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