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Dàyú Private Kitchen Restaurant

特色菜 · ⭐ 4.1

80 meters west of the intersection of Shangrao Avenue and Chengyun Road, south side of the road

Dishes

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  Large Yellow Croaker with Small Seafood

  Large yellow croaker cooked with various small seafood, steamed or braised to preserve freshness, tender fish meat and sweet seafood flavor, enhanced by ginger and scallions.
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  Orleans Chicken Wings

  Orleans chicken wings is a dish made primarily from chicken wings, marinated and then grilled or pan-fried. During marination, Orleans-style seasoning—containing spices, sugar, salt, and soy sauce—is used to flavor the wings. Typically, the wings are marinated for several hours before being heated in an oven or on a skillet until the surface turns golden brown and the meat is fully cooked.
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  Salted Pepper Prawn

  A Chinese dish featuring fresh large prawns stir-fried with salt, pepper, and spices, resulting in a crispy texture and savory flavor.
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  Coconut Chicken

  Coconut chicken is a dish primarily made with coconut and chicken. The preparation typically involves cutting the chicken into pieces, opening a coconut to extract its juice and flesh, then placing the chicken and coconut meat together inside the coconut shell, adding an appropriate amount of coconut juice, and steaming until the chicken is fully cooked, preserving the refreshing aroma of coconut and the tender flavor of the chicken.
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  Stir-Fried Beef Tallow

  A Sichuan dish made by stir-frying beef tallow with chili and Sichuan pepper, delivering a bold, numbingly spicy flavor.
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  Frog Stew

  Frog stew is a dish primarily made with frog legs. The preparation typically involves simmering the cleaned frog legs together with spices and seasonings until the meat is tender and fully flavored. The finished dish features delicate frog meat and a rich, savory broth.
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  Beef Hot Pot in Clay Pot

  Beef hot pot stew features beef with potatoes, carrots, and onions, slow-cooked in a clay pot. Beef is blanched to remove odor, then simmered with seasonings for tender, flavorful meat and rich broth.
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  Braised Squid in Clay Pot

  Braised squid in a clay pot with ginger, scallions, and garlic, resulting in tender, flavorful seafood.
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  Taro and Beef Soup

  Taro and Beef Soup is a thick soup primarily made with beef and taro. The main preparation involves cutting the beef into thin strips or small cubes and marinating it briefly with starch and seasonings. The taro is peeled and cut into small pieces or cubes. The beef is first stir-fried quickly until it changes color and set aside. Broth or water is added to the pot, and the taro pieces are cooked until soft and glutinous. The stir-fried beef is then added, seasoned simply with salt and pepper, and finally thickened with a starch slurry to achieve a thick, soupy consistency. The finished dish features a thick broth, soft taro, and tender beef.
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  Huaxi Beef Noodles

  Huaxi beef noodles is a Guizhou specialty dish featuring beef stewed in bone broth, served with fresh vegetables and chewy noodles.
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  Egg Skin with Pickled Radish

  A Chinese home-style dish made by stir-frying thin egg skin with pickled radish, offering a crispy and savory flavor.
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  Bifengtang Fried Giant Prawn

  A Cantonese dish featuring large prawns stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender, savory interior.
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  Eel Stew

  A dish made by slow-cooking fresh eel with ginger, scallions, soy sauce, and sugar to create tender meat and rich broth.

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