Gao Laozhuang Home Cooking (Zongxing Road Branch)
家常菜 · ⭐ 3.4
No. 158, Zongxing East Road
Dishes
Homemade Taro with ScallionsHomemade Taro with Scallions is a simple and easy-to-make home-style dish. The main ingredients are taro and scallions. To prepare, peel and cut the taro into pieces, then steam or boil until soft and glutinous. Chop the scallions and set aside. Heat oil in a wok, stir-fry the cooked taro briefly, add basic seasonings like salt, and finally toss in a generous amount of chopped scallions for a quick stir-fry before serving. The dish has an elegant color, with the taro offering a soft, sticky texture and a rich scallion aroma.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Green Pepper and Pork Belly Stir-fryA classic Chinese home-style dish made with pork belly and green peppers, stir-fried until tender and flavorful.
Spicy Crab Mushroom Hot PotDry-fried crab mushroom is a stir-fried dish featuring crab mushrooms as the main ingredient, typically cooked with green pepper, red pepper, and onion, along with garlic, ginger, and dried chili for flavor. It has a bright color, rich taste, and a unique aroma with a crisp and tender texture.
Fava Bean and Minced PorkA home-style dish made with fresh fava beans and minced pork, stir-fried together for a savory and tender flavor.
Stir-fried Smoked PorkA Chinese home-style dish made by stir-frying smoked pork with vegetables like green peppers and onions, resulting in a savory and aromatic flavor.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Salted Water PrawnA seafood dish made by boiling fresh prawns in salted water with ginger and scallions, resulting in a savory and tender texture.
Braised Spiced Dried TofuBraised Spiced Dried Tofu is a dish primarily made with 'xiang gan' (a type of pressed and seasoned dried tofu). The main method involves slicing or cubing the dried tofu, then pan-frying or deep-frying it until lightly browned. It is then braised in a pot with ingredients like ginger, garlic, and star anise. Soy sauce, sugar, and water are added for the 'hong shao' (red-braising) process, simmering over low heat until the tofu absorbs the flavors and the sauce thickens. The finished dish has a reddish-brown hue, with the tofu having a firm, chewy texture and a rich, savory-sweet taste.- Taro and Pork Shank SoupA nourishing soup made with pork shank and taro, slowly simmered to bring out rich flavors and tender textures.
- Tofu and Sea Bass Stir-fryA Chinese dish featuring soft tofu and fresh sea bass, gently cooked to preserve natural flavors and create a delicate, savory taste.
Green Crab with ClamsGreen Crab with Clams is a seafood dish featuring fresh green crab and small clams. The main method involves chopping the crab into pieces and quickly stir-frying or steaming it together with the cleaned clams. Cooking typically includes ginger, garlic, and scallions to remove fishiness and enhance freshness, with optional light soy sauce or cooking wine for seasoning. The dish highlights the natural sweetness of the ingredients, with firm crab meat and tender clams in a savory broth.
Duck Blood TofuDuck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.
Fortune Braised Golden Pork RibsFortune Braised Golden Pork Ribs is a dish featuring selected pork ribs as the main ingredient. The primary method involves cutting the ribs into sections, blanching them, and then cooking them in a pot with a specially prepared braising sauce. The sauce is typically made from soy sauce, cooking wine, sugar, and spices. The ribs are simmered over low heat until they fully absorb the flavors of the sauce, becoming tender and achieving a glossy, golden-red color. The sauce is then reduced to a rich consistency, resulting in a savory and slightly sweet dish with a strong aromatic sauce flavor.