Tai Xueshi Roast Duck & Fish Head Soup (Yizhang Store)
家常菜 · ⭐ 4.6
Building 12, Dinghaiyuan 1st Lane, Kechuang 9th Street
Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Original Free-Range ChickenOriginal free-range chicken is a dish made with fresh free-range chicken, typically boiled in water to preserve its natural flavor. Minimal seasonings are used, with ginger slices and scallions added for aroma and to reduce odor, keeping the meat tender and fresh.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Home-style Meatballs Stewed with TofuHome-style meatballs stewed with soft tofu, made from pork or fish paste, seasoned with scallions and ginger. The meat is mixed, shaped into balls, cooked in water, then tofu is added and simmered until flavorful.
Stir-Fried Bamboo Shoots with SauceA cold dish made by mixing rehydrated bean curd sticks with vegetables like cucumber and carrot, seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
Hand-held LambHand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
Premium Roast DuckPremium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
Steamed Shrimp Balls with Garlic and VermicelliSteamed shrimp balls with garlic and vermicelli is a dish featuring fresh shrimp balls and soaked vermicelli. Shrimp balls are deveined, marinated in wine and salt, arranged with vermicelli, topped with sautéed garlic, then steamed until tender. The shrimp is succulent, the vermicelli absorbs the broth, and the garlic aroma is rich.
Vegetable SaladVegetable salad is a dish primarily made with fresh vegetables, typically including lettuce, tomato, cucumber, and carrot. The preparation is simple: mix the washed and cut vegetables, add an appropriate amount of salad dressing or olive oil and lemon juice for seasoning, and gently toss to combine.
Grilled Korean EggplantPan-fried Korean eggplant dish made by slicing eggplant and cooking it on a hot iron plate until tender, then stir-frying with Korean chili paste, garlic, and green onions for rich flavor absorption.
Fish Head with FlatbreadFish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.