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Gulang Hong Le, Courtyard of Coarse Grains

家常菜 · ⭐ 3.9

No. 24, opposite the Fire Brigade

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Sour Cabbage with Potatoes

  Potato sauerkraut is a dish made primarily from potatoes and sauerkraut. Potatoes are cubed and stir-fried with sauerkraut, seasoned with salt, soy sauce, and a touch of chili for added flavor. The tangy sauerkraut blends with the soft, tender potatoes to create a unique taste.
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  Tuberous Moss Stuffed Flatbread

  Dipicai guanbing is a traditional Chinese wheat-flour dish where wild edible mushrooms (dipicai) are wrapped in a thin dough and cooked by frying or steaming, resulting in a crispy outer layer and savory filling.
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  Bashu Maoxuewang

  Bashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Oil Cake

  Oil cake is a traditional snack made from glutinous rice flour, mixed with water and sugar into a paste, then steamed or fried. The dough is shaped into small cakes and deep-fried until golden and crispy, or simply steamed.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Braised Butterfly Fish with Sauce

  Burnt sauce butterfly fish is a dish featuring butterfly fish as the main ingredient. After cleaning and marinating, the fish is pan-fried until golden on both sides, then simmered in a prepared burnt sauce (made from soy sauce, sugar, cooking wine, and starch) until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender fish meat.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Buckwheat Noodle Rolls

  Suanmian WoWo is a noodle dish made from莜面 (proso millet flour). The dough is rolled into long strips, divided into small pieces, and shaped into nests before steaming. It has a light yellow color, chewy texture, and rich wheat aroma.
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  Premium Hand-Rolled Pancake

  Golden Hand-Rolled Pancake is a flour-based flatbread made by rolling, folding, and frying. It typically includes scallions, sesame seeds, or eggs inside, with a crispy exterior and soft interior. The dough is divided, flattened, oiled, seasoned, rolled up, then flattened again and fried until golden on both sides.

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