Special Stir-Fried Chicken & Private Recipes (Xi Wang Branch)
特色菜 · ⭐ 3.9
Southwest Corner of Intersection of Zhongshan West Road and Yuanxi Street
Dishes
Wuchang RiceWuchang rice is a traditional Northeast Chinese dish made with premium Wuchang rice, often served with vegetables and meat. It features a soft, fragrant texture and is a staple in home cooking.
Free-range ChickenFree-range chicken stewed slowly to bring out its natural flavor and tenderness.
Free-Range Roaming Chicken (about 3.5 pounds)Free-range roaming chicken, about 3.5 pounds, with firm meat and crispy skin. Slow-cooked using traditional methods to preserve natural flavor.
Braised Tofu SkinStir-fried bamboo skin is a Chinese dish primarily made with dried tofu skin. After soaking, the tofu skin is cut into segments and stir-fried with vegetables such as green peppers and carrots. Seasonings like soy sauce, sugar, and salt are added, then simmered over medium-low heat until the tofu skin absorbs the flavorful sauce.
Special Wuliang ChickenA specialty dish featuring premium Wuliang chicken, marinated and slowly stewed to perfection for tender meat and rich flavor.
Clay Pot Braised Pork BellyPork belly braised slowly in a clay pot with soy sauce, sugar, ginger, and scallions. Tender, richly colored, and savory with a balanced fat content.
Luhua Small Sturdy ChickenSelected locally raised small sturdy chickens are slowly stewed with Luhua vegetables (or reed leaves), resulting in a clear broth and tender, fresh meat with a delicate fragrance. Main ingredients are small sturdy chicken and Luhua vegetables, prepared using traditional stewing methods.
Scallion Egg PancakeScallion egg pancake is a pan-fried dish made primarily from eggs and chopped scallions. Eggs are mixed with finely chopped scallions, poured into a greased pan, and cooked until golden on both sides to form a thin pancake.
Garlic Egg DipA home-style dish made with eggs and garlic. Eggs are beaten with salt and mixed with garlic paste, then cooked in hot oil or steamed to create a smooth egg custard or stir-fried egg with rich garlic flavor.
Changsha Stinky TofuChangsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
Bamboo Shoots with Chinese CabbageShiitake and bok choy is a dish primarily made with shiitake mushrooms and bok choy. Slice the shiitake mushrooms, wash and cut the bok choy into segments. When stir-frying, first sauté the shiitake with half of the garlic, then add the bok choy and the remaining garlic, stir-fry until cooked through, and finally season to taste.
Spicy Razor ClamsSpicy snail dish made with snails cleaned and blanched, then stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Reddish in color, with firm snail meat and rich flavor.