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Master Jiang's Restaurant

其他美食 · ⭐ 3.5

Guansheng Town Government, Tianyu East Street

Dishes

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  兔子

  以兔子为主要食材，通常选用兔肉切块或整只处理，经过腌制后进行炖煮、红烧或烧烤等烹饪方式制成。可加入姜、葱、蒜等调料提味，部分做法会搭配土豆、胡萝卜等蔬菜一同烹制。
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  Salted Duck

  Bǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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  Smoked Pork Face Meat

  A traditional Chinese dish made from pork face meat, marinated and smoked over fruitwood for a rich aroma and tender texture.
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  Rice Noodles Jelly

  A refreshing dish made from rice flour, served cold and seasoned with spicy oil, vinegar, garlic, and herbs.
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  Braised Earth Eel

  A Chinese dish made by slow-cooking fresh earth eels with soy sauce, sugar, and aromatics until tender and flavorful.
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  Stir-fried Pork with Tea Tree Mushrooms

  Stir-fried tea tree mushrooms with pork is a Chinese dish using tea tree mushrooms and pork as main ingredients. Clean and cut the mushrooms, slice or shred the pork, marinate with rice wine and soy sauce, then stir-fry together with seasonings until cooked.
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  Dipping Red Turnip Greens

  A cold dish made by dipping blanched red turnip greens into a savory sauce of garlic, chili oil, and soy sauce.
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  Tofu

  Tofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
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  Duck Foot and Wing

  A Chinese dish made with duck feet and wings, simmered or braised to tender perfection with rich, savory flavor.

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