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Deru Stewed Dishes (Taihe Milong Commercial Street Store)

小吃快餐 · ⭐ 4.1

No. 128, Hele Road

Dishes

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  Whole Coconut Stewed Chicken

  A whole coconut is used as a vessel to steam chicken with medicinal ingredients, resulting in a rich, nourishing broth and tender meat.
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  Bajì Suǒyáng Stewed Ox Penile

  A traditional tonic dish made by slow-cooking ox penile with Chinese herbs like Morinda root and Cistanche, known for strengthening kidneys and boosting vitality.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a Chinese stir-fry featuring thin beef slices and wide rice noodles. The noodles are quickly stir-fried with onions, bean sprouts, and seasonings like soy sauce and oyster sauce until slightly crispy and the beef is tender.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Signature Chicken Wings

  Our signature chicken wings are made from tender chicken wing sections, marinated and then grilled with a special sauce. The skin is crispy while the meat remains juicy and tender.
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  Pan-fried Handmade Chive Dumplings

  Handmade dumplings filled with fresh chives and pork, pan-fried until golden and crispy on the outside, tender and flavorful inside.
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  Beef Brisket and Rice Noodle Roll Stew

  Beef brisket and rice noodle rolls stewed together, tender beef and smooth noodles soaked in rich broth—classic Cantonese comfort food.
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  Ginseng Stewed Squab

  A nourishing Chinese dish made by slow-cooking squab with ginseng and other herbs, resulting in a clear, savory broth rich in health benefits.
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  Pan-fried Scallion Pancake

  Scallion oil pancake is a Chinese flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is pan-fried until both sides turn golden brown. A small amount of oil or scallion oil is typically added during preparation to make the crust crispy and enhance the aromatic scallion flavor.

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