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Hongchaifang Roasted Duck, Chuanlu Cuisine (Yangzhen Store)

家常菜 · ⭐ 4.3

No. 157, Building 1, 1st Floor, Room 101-3, Yangzhen Section, Shunping Road

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Kung Fu Boiled Fish

  Kung Fu boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated with wine and starch, then stir-fried with chili, Sichuan pepper, ginger, and garlic, followed by boiling broth and vegetables. Hot oil is poured on top to enhance aroma.
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  Four-Style Yam

  Four-variety yam dish is made primarily with yam, sliced or cut into strips, then stir-fried, steamed, or stewed. Often paired with ingredients like wood ear fungus, carrot, and green peas for enhanced texture and nutrition. The preparation emphasizes preserving yam's natural flavor and crisp tenderness.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Flower-shaped Steamed Bun

  Flower-shaped steamed buns are a traditional Chinese dough dish made from flour and yeast, fermented and steamed. The dough is divided, shaped into balls, and steamed after a second fermentation, creating a flower-like crack on the surface.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Crispy Roast Duck

  The signature roast duck is made from tender Peking ducks, carefully marinated and roasted to achieve a crispy skin and tender meat with a bright red color. The duck slowly rotates over charcoal fire until the skin turns golden and crunchy while the meat remains juicy and flavorful. It is traditionally served with thin pancakes, scallion strips, and sweet bean sauce for a unique taste.
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  Grilled Lamb on Iron Plate

  Pan-seared lamb is a dish featuring lamb as the main ingredient, grilled at high heat on a preheated iron plate to achieve a crispy exterior and tender interior. Onions and green peppers are typically added during cooking for enhanced flavor.
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  Spicy Frog Legs

  Stir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.
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  Fish-Flavored Shrimp Balls

  Fish-flavored shrimp balls is a dish made primarily with fresh shrimp, combined with辅料 such as wood ear mushrooms, carrots, and green peppers. The shrimp are marinated, coated in starch, and deep-fried until golden brown, then stir-fried with a prepared fish-flavor sauce (made from vinegar, sugar, soy sauce, garlic, ginger, scallions, and doubanjiang) to create shrimp balls that are crispy on the outside and tender on the inside, with a rich and aromatic taste.

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