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Fire-Infused Liver and Kidney Stir-Fry

其他美食 · ⭐ 3.7

No. 280 Shengji North Road

Dishes

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  Winter Cabbage Shredded Pork

  A classic Chinese home-style dish made with preserved winter cabbage and pork shreds, stir-fried together for a savory, slightly spicy flavor.
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  Double Pepper Black Fungus

  Double Pepper Black Wood Ear is a dish primarily made with black wood ear mushrooms, supplemented with green and red peppers. The preparation involves stir-frying the soaked black wood ear mushrooms together with sliced green and red peppers, adding appropriate seasonings, and cooking until fully flavored.
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  Tender Blood Curd

  Tender blood pudding is a dish made primarily from pig or duck blood, seasoned with garlic chives, chili peppers, and doubanjiang. The blood blocks are blanched and stir-fried with vegetables to maintain a soft texture.
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  Pickled Chili Beef Strips

  A Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
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  Fresh Water Tofu

  A delicate tofu dish made from fresh soybeans, served in a light broth with ingredients like shrimp and ham for a mild, refreshing flavor.
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  Steamed Pork Slices

  A traditional Chinese dish made by steaming marinated pork slices, resulting in tender and flavorful meat.
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  Braised pork with glutinous rice

  Burned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
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  Braised Chicken Feet in Clay Pot

  Braised chicken feet is a dish primarily made with chicken claws, typically blanched and simmered in a clay pot with ginger slices, green onions, and broth until tender. Some recipes add fermented bean paste, chili, and star anise for richer flavor.
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  Hot Pot Lamb

  A hearty dish of lamb slow-cooked in a clay pot with potatoes, carrots, and radishes. Lamb is blanched to remove odor, then simmered with seasonings until tender and the broth rich.
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  Stewed Pork Intestine and Blood Curd in Clay Pot

  A spicy Sichuan dish made with pork intestines and duck blood, slow-cooked in a clay pot with vegetables and chili.
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  Braised Pork in Clay Pot

  A Chinese dish featuring braised pork belly cooked slowly in a clay pot with vegetables, resulting in tender meat and rich flavor.
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  Pickled Cabbage

  Pickled cabbage is a traditional fermented dish made from Chinese cabbage, known for its tangy flavor and versatility in cooking.
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  Braised pork intestine with soybeans

  Huangdou Shao Feichang is a dish primarily made with pork intestines and yellow beans. After thorough cleaning, the pork intestines are simmered together with yellow beans and seasoned ingredients over low heat, allowing the intestines to become tender and flavorful, while the beans absorb the rich broth and become fragrant.

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