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Ransheng Ecological Park

特色菜 · ⭐ 4.0

Chunhe Jingyuan Road Intersection

Dishes

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  Dry-fried Potato Strips

  Dry-fried potato shreds is a stir-fry dish using potatoes as the main ingredient. The potatoes are sliced thin and stir-fried in oil until cooked, without adding water or broth, achieving a crisp texture through high-heat quick cooking.
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  Braised Tofu in Brown Sauce

  A Chinese dish made by simmering soft tofu in a savory brown sauce with soy sauce, sugar, and wine.
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  Lotus Root Slices

  Lotus root slices are a refreshing dish made from fresh lotus roots, sliced thinly and cooked. The preparation typically involves gently stir-frying or simmering the slices to maintain their crisp and tender texture, while a small amount of seasoning enhances the natural sweetness and freshness of the lotus root.
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  Garlic and Vermicelli Bok Choy

  Stir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
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  Blood Chili

  A spicy Sichuan dish made with blood (usually pig or duck) stir-fried with chili,花椒, and garlic, known for its bold, numbing heat and rich flavor.
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  酸辣鱼

  酸辣鱼以鲜鱼为主料，配以木耳、胡萝卜、青椒等辅料，先将鱼片处理后用料酒、淀粉腌制，再与炒香的姜蒜、辣椒、醋和酱油一同烹煮，最后勾芡收汁，使鱼肉嫩滑、汤汁浓郁。

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