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Aunt Ma's Private Kitchen (Liuxi Street Branch)

特色菜 · ⭐ 3.7

20 meters northwest of the intersection of Liuxi Street and Hanxi North First Lane

Dishes

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  Mixed Hot Pot

  A Chinese dish made by stewing a variety of ingredients such as beef, lamb, tofu, mushrooms, and cabbage in broth until flavorful and tender.
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  Braised Hairtail

  Stewed ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cleaned, cut into pieces, and simmered with葱,姜,蒜 and other seasonings in water or broth until the flesh becomes tender and flavorful.
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  Crispy Lotus Root Dumplings

  Fried lotus root pockets are a Chinese dish primarily made with lotus root and pork filling. The lotus root is sliced, filled with seasoned pork, then coated in starch or batter before being deep-fried until golden and crispy.
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  Boiled Squid

  Steamed squid is a dish made primarily with fresh squid. The preparation method is simple: first, clean the squid and cut it into suitable-sized rings or slices. Next, quickly blanch the squid in boiling water until it changes color, then remove it immediately to preserve its tender texture. Finally, serve it with a prepared sauce to highlight the natural freshness of the squid.
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  Braised Fish Roe and Swim Bladder

  A Chinese dish made by braising fish roe and swim bladder with seasonings, resulting in a rich, savory flavor and tender texture.
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  Minced Pork with Green Beans

  A classic Chinese home-style dish made by stir-frying tender green beans with minced pork, seasoned to perfection.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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