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Qingzhen Ruoyi Lou

美食 · ⭐ 3.7

No. 17 Minjian Lane

Dishes

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  Large Skewer

  Skewers are a type of barbecue dish primarily made with fresh meats such as lamb, beef, or chicken. The preparation involves cutting the meat into larger pieces, threading them onto bamboo or metal skewers, and grilling over charcoal or a grill. When cooked until golden on the outside and tender and juicy inside, they can be enjoyed with simple seasonings.
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  Stir-Fried Lamb Strips

  Roast lamb strips is a dish made primarily from lamb, sliced into strips, marinated, then pan-fried or stir-fried until slightly charred. It's then simmered or braised with seasonings to make the meat tender and flavorful, often cooked with scallions and ginger slices.
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  Quick-boiled Tripe

  Water-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
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  Stir-fried Pig's Tripe

  A dish made by stir-frying sliced pig's tripe with aromatics and seasonings, resulting in a tender and savory flavor.
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  Braised Beef

  Braised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
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  Garlic Chives with King Oyster Mushroom

  Stir-fried garlic chives and king oyster mushrooms, a simple and flavorful vegetarian dish.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Fish-Flavored Eggplant Strips

  Fish-flavored eggplant strips is a Chinese dish featuring eggplant as the main ingredient. The eggplant is sliced, fried or pan-fried, then stir-fried with a fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallion, and chili to absorb rich flavors. The dish has a bright red color, soft texture, and intense taste.

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