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Sunflower Restaurant

其他美食 · ⭐ 3.4

No. 51 Jinyun Road, adjacent to Datoong Company

Dishes

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  Spiced Heart and Tongue Salad

  A cold dish made from beef heart and tongue, blanched and sliced, then mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh, savory flavor.
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  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
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  Chinese Yardlong Bean

  A common bean vegetable in Chinese cuisine, known for its crisp texture and mild flavor. Often stir-fried or used in soups and salads.
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  Potato Shredded Pork Rice Bowl

  Potato and pork shreds rice bowl features pork tenderloin and potatoes sliced into thin strips, stir-fried together and served over steamed rice. The pork and potato shreds are cooked in a wok until tender, seasoned with flavorful sauces to blend the tastes, then piled on top of hot rice.
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  Dry Pot Frog

  A spicy Sichuan dish featuring fresh frog meat stir-fried with vegetables and spices in a dry pot, known for its rich, numbing heat and savory flavor.
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  Handmade Cold Rice Cake

  A traditional Chinese dessert made from glutinous rice flour, steamed and chilled, then sliced and served with sweet syrup or honey. Soft, cool, and refreshing.
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  Stir-fried Ercai

  A simple stir-fry dish made with Ercai, a type of Chinese cabbage, and seasonings like garlic and chili for a fresh, savory taste.
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  White-Cut Chicken

  A cold dish made by boiling a whole chicken and slicing it chilled, served with ginger-garlic sauce for a fresh and tender taste.
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  Steamed Chicken with Rice Flour

  A traditional Chinese dish made by steaming chicken marinated in rice flour and spices, resulting in tender meat with a fragrant rice flavor.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.

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