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Yingzhou Yan · Intangible Cultural Heritage Lamb Restaurant (Baotown Store)

农家菜 · ⭐ 4.7

No. 155 Gongnong Road, Baozhen Town

Dishes

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  Stir-fried White Lamb

  A dish made by stir-frying fresh white lamb with vegetables like green peppers and onions, resulting in a tender and aromatic meal.
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  Chongming White-Boiled Chicken

  A traditional dish from Chongming, Shanghai, made with free-range chickens boiled in water and chilled to retain tenderness, served sliced with a savory soy sauce and scallion oil.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Salted Pepper Pork Trotter

  Sichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
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  Steamed崇ming Lamb

  Steamed崇ming Lamb is a traditional dish made from high-quality lamb from Chongming Island, gently boiled and sliced, served with a simple dipping sauce to enhance its natural flavor.
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  Stone-ground Old Tofu

  Stone-ground old tofu is a traditional soy product made by grinding yellow beans with a stone mill and boiling them. Main ingredients include yellow beans, water, and coagulant (such as gypsum or brine). The process involves soaking beans, grinding them into slurry, filtering out residue, boiling, adding coagulant to form curds, then pressing into shape for a smooth, chewy texture.
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  Secret Recipe Divine Chicken

  Secret recipe immortal chicken is made with a whole chicken as the main ingredient, marinated with various spices and seasonings before steaming. The chicken absorbs flavors through long-term marination and retains its tender texture through steaming, enhanced by aromatics such as green onions, ginger, star anise, and cassia bark.
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  Secret-Recipe Immortal Duck

  A delicately seasoned duck dish made with a secret blend of spices and slow-cooked to perfection.
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  Soy Milk Fish Head

  A popular dish featuring fresh fish head simmered in soy milk and fermented soybean paste, delivering a rich, savory flavor with tender fish meat and creamy broth.
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  Garlic-Style Split Shrimp

  A dish featuring fresh shrimp split open and stir-fried with garlic, ginger, and seasonings, offering a savory and aromatic flavor.
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  Copper Basin Chenpi Lamb

  A savory dish of lamb slow-cooked with dried tangerine peel in a copper basin, offering a rich and aromatic flavor.
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  Intangible Cultural Heritage Tangerine Peel Lamb

  Intangible Cultural Heritage Tangerine Peel Lamb is a dish made with lamb and tangerine peel, simmered together. High-quality lamb is cooked slowly with tangerine peel and ginger to make the meat tender and fragrant.
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  Fish and Lamb Stew

  Yu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.
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  Braised Year-old Turtle with Yellow Sauce

  A delicacy featuring year-old turtle braised in a savory yellow sauce, rich in flavor and tender in texture.

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