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Lao Fang Mianyang Three Treasures (Tongda Community Store)

地方菜 · ⭐ 4.0

No. 21-8, Enshi Street, Tongda Community (opposite Gangcheng No. 16 Middle School)

Dishes

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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Steamed Eel in Pickled Chili Sauce

  A spicy and aromatic dish made by steaming eel with pickled chili, garlic, and ginger, popular in Sichuan cuisine.
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  Glutinous Rice Balls with Pork

  Pearl meatballs are a traditional dish made primarily with glutinous rice and minced meat. To prepare, seasoned meat is shaped into small balls, coated with soaked glutinous rice, and then steamed.
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  Steamed Pork Belly with Rice Flour

  A traditional Chinese dish made by marinating pork belly in rice flour and seasonings, then steaming until tender.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Steamed Taro with Rice Flour

  A traditional Chinese dish made by steaming taro coated in rice flour, resulting in a soft and subtly sweet flavor.
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  Steamed Fish with Rice Flour

  A dish made by marinating fish in rice flour and seasonings, then steaming it until tender, resulting in a flavorful and delicate texture.
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  Huhancai

  Huhancai is a traditional Chinese home-style dish made primarily with vegetables and meat, cooked by stir-frying or stewing. It is characterized by its rich texture and delicious taste.
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  Stuffed Intestine Roll

  A traditional Chinese dish made by stuffing pork filling into cleaned pig intestines, then steaming until tender. It has a soft, chewy texture and savory flavor.
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  Preserved Pork with Tofu Noodles

  Preserved meat stir-fried with bean threads is a traditional dish, primarily made with preserved meat and bean threads. The preparation involves slicing the preserved meat, soaking the bean threads until soft, then adding seasonings such as green onions, ginger, and garlic to stir-fry together until cooked, resulting in a rich aroma from the preserved meat and a soft, chewy texture from the bean threads.
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  Caviar Braised Tofu

  Fish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes and pan-fried until the surface turns slightly golden, then fish roe, broth or water is added and simmered to allow the tofu to absorb the rich flavor of the fish roe. Finally, a small amount of cornstarch is used to thicken the sauce. Careful control of heat during cooking ensures the tofu remains tender and the fish roe stays intact.

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