Close

Zao Dongjia Folk Cuisine (Yuanyang Branch)

川菜 · ⭐ 4.6

No. 16 Yuanyang North Road

Dishes

• 

  Dongjia Spicy Pepper Frog

  Fresh frog meat is stir-fried with green and red chili peppers. The tender frog flesh offers a delicious taste, while the chilies add crisp texture and spicy flavor. Cooked quickly over high heat to preserve the original flavors, highlighting spiciness, numbing sensation, and freshness.
• 

  Dongjia Special Braised Assortment

  Dongjia Special Braised Assortment is a Chinese dish made with various meats and vegetables, braised together. Main ingredients include pork, chicken, beef, tofu, and seasonal vegetables, cooked using traditional braising techniques with spices and soy sauce.
• 

  East Family White-Boiled Chicken

  A cold dish made by boiling a whole chicken and slicing it chilled, served with soy sauce and ginger-garlic dressing for a fresh, savory taste.
• 

  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
• 

  Rural Pot-edge Steamed Bun

  A traditional Chinese flour-based dish where a thin batter is spread on the edge of a hot pan to form a crispy, soft roll, often filled with stir-fried vegetables or meat.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Mashing Bowl Century Egg

  A cold dish made by mashing century eggs in a mortar and mixing with garlic, sesame oil, and soy sauce for a smooth, savory flavor.
• 

  Lai Feng Fish

  Lai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
• 

  Old Jar Sichuan Pickled Cabbage with Catfish Slices

  A Sichuan dish featuring tender catfish slices in a tangy, fermented cabbage broth, known for its bold sour-spicy flavor.
• 

  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
• 

  Pressure-Cooked Steamed Pig Intestine with Rice Flour

  A savory dish made by steaming pig intestines with rice flour in a pressure cooker, resulting in tender and flavorful meat.

Reviews