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Qilin Restaurant

地方菜 · ⭐ 4.3

60 meters northeast of the intersection of Chengzhuang Road and Wulidian South Road

Dishes

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  Jiashan Stinky Crawfish

  Jiashan stinky mandarin fish is made from fresh mandarin fish, fermented and then cooked. The unique flavor develops during fermentation under specific conditions, and the fish is then pan-fried or braised with ginger, scallions, and garlic to enhance taste and texture.
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  Salted Pepper Bean Cake

  A crispy fried snack made from soybean flour mixed with scallions, ginger, and seasoned with salt and pepper.
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  Sichuan-Style Boiled Black Pork

  A spicy Sichuan dish featuring tender black pork simmered in a flavorful broth with vegetables and chili peppers.
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  Clearing Tuber

  Clearing Tuber is a dish made mainly with tuber and a small amount of seasonings. The tuber is peeled, sliced, blanched, and then seasoned with scallions and ginger, with a smooth texture and fresh taste.
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  Stir-Fried Lotus Root

  A simple and refreshing dish made by stir-frying fresh lotus root with garlic and green pepper, resulting in a crisp texture and mild flavor.
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  Braised Beef Face

  A Chinese dish made by braising beef face with spices and slow cooking until tender, rich in collagen.
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  Braised Handmade Black Pork Meatballs

  Braised handmade black pork meatballs made from fresh black pork, pounded by hand into paste, then boiled and braised with soy sauce, sugar, and cooking wine for a tender, flavorful dish.
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  Braised Free-range Rooster

  A traditional Chinese dish made by slow-cooking free-range rooster with soy sauce, sugar, and wine until tender and flavorful.
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  Fermented Tofu Stir-Fried with Intestines

  Stinky tofu stir-fried with pork intestines is a dish featuring stinky tofu and pork intestines. After cleaning and boiling, the intestines are sliced and stir-fried with golden fried stinky tofu, seasoned with scallions, ginger, garlic, chili, and other spices to blend the flavors.
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  Egg Flower Eel Soup

  Egg Flower Eel Soup is a soup made with eels and eggs as the main ingredients. The eels are cooked first, then beaten egg liquid is added and stirred into egg flowers, and then seasoned and simmered.

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