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Yi Rong Cheng Private Kitchen

特色菜 · ⭐ 3.7

百丈村团结路百馨苑20幢17号

Dishes

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  Rural Big Pot Rice Crackers

  Farmhouse pot stickers are made from rice, fried or baked until crispy. Typically stir-fried with vegetables, meat, or tofu such as green peppers, shredded pork, and tofu, seasoned to taste.
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  Spicy Fresh Chili Jumping Fish

  Fresh fish slices stir-fried quickly with fresh chili peppers, delivering a spicy and aromatic flavor.
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  Pumpkin Pancake

  Pumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
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  Salted Goose Wings

  A dish made with goose wings simmered in salted water, resulting in tender and savory meat.
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  Sizzling Pig's Tripe Strips

  A cold dish made with blanched pig's tripe strips, seasoned with scallions, ginger, garlic, and chili, then finished with a pour of hot oil to enhance aroma and flavor.
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  Sichuan-style Spicy Chicken

  Sichuan-style Spicy Chicken is a cold dish made primarily with chicken thigh meat or whole chicken. The cooked chicken is shredded into strips and mixed with ingredients such as peanuts, green onions, ginger, garlic, and cilantro. It is then dressed with a sauce made from chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, salt, and sesame oil, and served after being well combined.
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  Oil渣 Stir-fried Bok Choy

  A classic Chinese home-style dish made by stir-frying fresh bok choy with crispy pork fat for a savory, aromatic flavor.
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  清蒸鳗鱼

  清蒸鳗鱼是一道以新鲜鳗鱼为主料，辅以姜片、葱段等调料，通过清蒸方式制作的菜肴。鳗鱼经过处理后放入蒸锅，利用蒸汽使其熟透，保持原汁原味。
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  Hong Kong-style Herbal Chicken Soup with Pig's Trotter

  A nourishing soup made with chicken and pig's stomach, simmered with Chinese herbs like ginseng and astragalus for a rich, savory flavor.
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  Softshell Turtle and Bull Penis Stew

  A nourishing stew made with softshell turtle and bull penis, slowly simmered to create a rich, savory flavor.
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  Braised Taro with Pork Sauce in Clay Pot

  A savory dish featuring taro and pork slow-cooked in a clay pot, resulting in tender, flavorful taro infused with rich meat juices.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Stewed Intestines with Blood Curd

  A Sichuan dish made with pork intestines and duck blood, simmered in a spicy sauce with chili and Sichuan peppercorns for a bold, numbing flavor.
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  Braised Pork Trotter with Radish

  Braised pork trotter with radish, a traditional dish where the smoky pork and tender radish blend in a savory broth.
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  Lotus Leaf Steamed Sticky Rice Spare Ribs

  Pork spare ribs are marinated, wrapped in sticky rice, and steamed inside lotus leaves. The dish has a fragrant aroma, tender meat, and glutinous rice that absorbs the savory broth.
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  Sichuan Braised Fish Head King

  A classic Sichuan dish featuring a large fish head braised in a spicy, savory sauce with fermented bean paste and chili.
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  Sichuan Pepper Fish

  Bamboo pepper fish is made with fresh fish and seasoned with bamboo pepper, ginger, garlic, and green onions. The fish is marinated, then pan-fried or steamed, and topped with a sauce of bamboo pepper, chili, and doubanjiang to absorb its unique numbing aroma and spiciness.
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  Fish Roe and Fish Bladder

  Fish roe and fish bladder is a dish featuring fish roe and fish bladder as main ingredients. The fish bladder must be cleaned and blanched before stir-frying or stewing with the roe, often enhanced with scallions, ginger, garlic, and chili.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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