Foshan Donkey Meat Restaurant (Yingbin Road Branch)
地方菜 · ⭐ 3.5
No. 757 Yingbin Road
Dishes
Candied Sweet PotatoSweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
Caramelized BananaCaramelized banana is a dessert dish made with bananas and sugar. Slice peeled bananas, coat lightly with starch, and deep-fry until golden. Prepare a thick syrup by boiling sugar and water, then quickly toss the fried bananas in it to coat evenly. The sugar forms fine threads when cooled.
Wood Ear Egg Stir-fry with Garlic ScallionsA classic Chinese home-style dish made with eggs, shredded pork, wood ear mushrooms, and garlic scallions, stir-fried quickly for a savory, aromatic flavor.
Special Donkey Soup NoodlesA rich donkey meat soup is served with hand-pulled noodles, offering a savory and satisfying dish.
Fushan Sauce Donkey RibsFushan Sauce Donkey Ribs feature tender donkey ribs marinated in a secret sauce and slow-cooked to perfection, delivering rich flavor and a glossy finish.
Fushan Donkey Meat DumplingsFushan donkey meat dumplings feature fresh donkey meat filled in thin wrappers, steamed to perfection for a savory and tender bite.
Braised Donkey ShankA dish made by slow-cooking donkey shank in a savory sauce of soy, sugar, and spices, resulting in tender, flavorful meat.
Donkey Soup with Tofu and Bok ChoyA dish made with donkey bone broth, tofu, and bok choy, resulting in a rich, savory soup with a delicate flavor.
Donkey Meat Stewed with TofuA traditional dish made by slow-cooking donkey meat and tofu with aromatics, resulting in tender meat and flavorful tofu.
Spicy CodSpicy cod dish made with cod as the main ingredient, seasoned with chili, Sichuan pepper, and other spices. The cod is marinated, then pan-fried or braised, stir-fried with fermented bean paste, ginger, garlic, and scallions, then simmered in broth until flavorful, finally reduced and served.