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Saiwei Wuning Stewed Pot (Liantai Xiangyu Binjiang Branch)

农家菜 · ⭐ 3.9

Rooms 101–102, Building 27, Xiangyu Jiangbin, No. 1688 Ganjiang South Avenue (1st–2nd Floors)

Dishes

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  Spicy Chili Powder Stewed Pork Cracklings

  A savory dish made by slow-cooking pork cracklings with chili powder, garlic, and aromatics for a rich, spicy flavor.
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  Home-style Preserved Vegetable Braised Pork

  A traditional Chinese dish made by braising pork belly with preserved vegetables, resulting in tender meat and rich, savory flavor.
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  Stir-Fried Dried Lettuce with Pork

  Dried lettuce stir-fried with pork slices, resulting in a savory and crisp dish.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato is a home-style dish primarily made with potatoes, supplemented by ingredients such as pork belly and chili peppers. The preparation involves slicing the potatoes, frying sliced pork belly to render its fat, then adding chili peppers and garlic to stir-fry until fragrant. Finally, the potato slices are stir-fried until cooked through, and chopped green onions are sprinkled on top before serving for added aroma.
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  Wuning Stick Fish

  A dish made by steaming fresh stick fish with ginger, scallions, and garlic, resulting in tender and delicately flavored fish.
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  Stir-fried Bok Choy

  A simple stir-fry dish made with tender bok choy, garlic, and ginger, known for its fresh taste and crisp texture.
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  Beef Brisket Stewed with Tomatoes

  Beef brisket stewed with tomatoes is a dish made primarily from beef brisket and tomatoes. After blanching the beef to remove odor, it's cooked slowly with tomatoes, water, and seasonings until the beef is tender and the broth rich.
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  Pork Tail Stewed with Bamboo Shoots

  Pork tail and bamboo shoots are slowly stewed together, resulting in tender pork and crisp bamboo shoots in a rich, savory broth.
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  Bamboo Shoot Skin Stewed with Cured Meat

  This dish features the tender outer skin of bamboo shoots as the main ingredient, stewed with cured meats such as bacon and sausage. The cured meats are sliced or cubed and simmered together with pre-soaked bamboo shoot skin in a pot with water or broth over low heat. It is cooked until the bamboo shoot skin becomes soft and fully absorbs the savory flavors and fats from the cured meats, resulting in a rich broth. The dish highlights the combination of the unique taste of cured meats and the fresh texture of bamboo shoot skin.
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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Egg in Tofu

  A classic Chinese dish featuring soft tofu with a poached egg nestled inside, steamed to perfection for a tender and savory experience.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Sour Cabbage with Pork Intestines

  Suancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
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  Five Parts of Duck

  A traditional Chinese dish made with five parts of a duck—duck head, wings, feet, gizzard, and intestine—braised until tender and flavorful.
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  Yellow Girl Stewed Crucian Carp

  A home-style dish made with fresh crucian carp and yellow girl (a wild vegetable), simmered in a savory sauce with soy sauce, ginger, and garlic for a rich, aromatic flavor.

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