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Grandma's Home Cooking (Lancun Road Branch)

江浙菜 · ⭐ 3.8

No. 514 Lan Cun Road (330 meters on foot from Exit 3 of Lan Cun Road Metro Station)

Dishes

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  Beijing Roast Duck (Half)

  A half portion of Beijing roast duck, made from premium Peking duck, roasted to perfection with crispy skin and tender meat. Served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Pan-Fried Shredded Cabbage

  A classic Chinese home-style dish made by stir-frying shredded cabbage in a flat pan with garlic and chili for a crisp, savory flavor.
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  Organic Soul-Calling Fish

  Fresh organic carp marinated in secret sauce and steamed, then topped with spicy aromatic dressing—delicate texture and irresistible aroma.
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  Pine Nut Perch

  Songzi Perch is a dish centered on perch, named for its bright red color and shape resembling a pine cone after cooking. The perch is marinated and then deep-fried until golden and crispy, then served with a specially prepared sweet-and-sour sauce, creating a unique flavor.
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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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  Taolin White-Cut Chicken

  A classic Cantonese dish made by poaching fresh chicken in water, then chilling and slicing it. The meat is tender and naturally flavorful, typically served with ginger-scallion sauce or soy sauce.
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  Taro Stew

  Taro stew features taro as the main ingredient, paired with meat or seafood. Taro is cut into pieces and simmered in a clay pot with seasonings until tender and flavorful, with a rich broth.
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  Clam and Egg Stew

  A traditional Chinese dish made with fresh clams and eggs, gently steamed to create a silky, savory stew.
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  Fried Stinky Tofu

  A Chinese snack made by frying fermented tofu until crispy and serving it with spicy or garlic sauce.

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