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Chen Gang Rural Cuisine (Second Branch)

其他美食 · ⭐ 3.9

No. 64 Xinbeijing Road

Dishes

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  Bāgōngshān Stinky Tofu

  Bāgōngshān stinky tofu is a specialty snack from Huainan, Anhui, made by fermenting soybean tofu and deep-frying it until crispy outside and tender inside, with a distinctive smell and savory taste.
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  Homestyle Clay Pot Rice Crust

  Farmhouse pot-baked rice crackers are made from rice, soaked and ground into rice paste, then pan-fried into thin, crispy sheets. Cooked until edges slightly charred for a crunchy texture, they can be eaten alone or with dishes.
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  Stir-fried Eggs with Ground Pork

  Stir-fried eggs with wild mushrooms is a home-style dish using wild mushrooms and eggs. Wash and slice the mushrooms, beat the eggs. Heat oil in a pan, fry eggs first, then stir-fry mushrooms, finally mix in eggs and stir well.
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  Braised Pork with Dried Lentils

  Braised Pork with Dried Lentils is a homestyle stew dish. The main ingredients include pork belly and dried lentils. The pork belly is cut into chunks, blanched, and the lentils are soaked in advance. Rock sugar is caramelized in a wok, then the pork is added and stir-fried to coat. Soy sauce, cooking wine, ginger slices, scallions, and spices (such as star anise and cinnamon) are added for seasoning. After adding water and bringing to a boil, the heat is reduced to simmer. Soaked lentils are added midway and stewed together until the pork is tender, the lentils are soft, and the sauce is thickened.
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  Steamed Salted Pork Face

  A traditional Cantonese dish made by steaming salted pork face after marinating, resulting in tender and savory meat.
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  Braised Pork Tail with Beef Tendon

  Braised Pork Tail with Beef Tendon is a Chinese stew dish featuring pork tails and beef tendons as main ingredients. The pork tails and beef tendons are cut into sections and blanched to remove impurities. They are then stir-fried with aromatics like ginger and garlic, seasoned with soy sauce, cooking wine, sugar, and simmered in broth over low heat until tender and flavorful, with a thick sauce. The dish has a soft yet chewy texture and is rich in collagen.
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  Braised Mandarin Fish

  A Chinese dish made by braising fresh mandarin fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Lamb and Egg Wraps

  Lamb mince and eggs are stir-fried and wrapped in a thin pancake, creating a savory and satisfying dish.
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  Homemade Dried Pork

  A traditional Chinese dish made by boiling pork belly, drying it, and stir-frying with chili and fermented bean paste for a spicy, savory flavor.
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  Scallion Oil Stir-fried Pork Kidney

  A classic Chinese dish featuring tender pork kidney stir-fried in scallion oil, known for its rich aroma and crisp texture.
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  Stir-fried Bean Sprouts with Chives

  Bean sprouts stir-fried with leeks is a home-style dish using mung bean sprouts and leeks as main ingredients. Wash the sprouts, cut leeks into segments. Heat oil in a pan, stir-fry sprouts until cooked, then add leeks and season before serving.
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  Sour Radish Pork Knuckle

  Sour Radish Pork Knuckle is a stew dish primarily made from pork knuckle (pig's trotter or hock) and sour radish. The main cooking method involves blanching the pork knuckle, then stewing it together with chunks of sour radish in a pot with seasonings like ginger, garlic, and cooking wine over low heat for an extended period until the pork becomes tender and the flavor of the sour radish fully infuses into the broth. The resulting dish has a rich broth, gelatinous and soft pork, with the tangy sour radish effectively cutting through the richness of the meat.
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  Huoqiu Fresh Rice Soup

  Huoqiu Fresh Rice Soup is made with fresh local rice and bone broth, seasoned simply for a rich, comforting flavor.

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