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雅和睿景·雅和院子

地方菜 · ⭐ 4.7

Yahe Ruijing Restaurant, No. 13 Julong Avenue, Panlongcheng Development Zone

Dishes

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  Earthen Pig Blood and Radish Braised Pork

  Earthen pig blood and radish braised pork is a Chinese dish made with earth pig meat, pig blood, and radish, cooked by stewing. The meat is tender, and the radish absorbs the meat juice, offering a rich flavor.
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  Pan-Seared Wagyu Flank Steak

  High-quality beef from the neck area, tender and well-marbled, pan-seared for quick cooking to preserve its natural flavor, served with a secret dipping sauce.
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  Xinjiang Special Barbecue

  Xinjiang special barbecue features lamb, beef, and chicken marinated with spices like cumin and chili powder, then grilled on charcoal for a smoky, aromatic flavor.
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  Poached Fish with Dumplings

  A dish featuring small bream fish poached with dumplings, resulting in a savory and tender flavor.
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  Oil-burst Sauce River Shrimp

  Fresh river shrimp stir-fried quickly with oil and seasonings, finished with a savory sauce for a rich, aromatic flavor.
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  Pickled Chili Pork Liver

  A Sichuan dish made with sliced pork liver stir-fried with pickled chili, garlic, and ginger, offering a tender texture and spicy-sour flavor.
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  Steamed Large Catfish

  Steamed large white bream is a dish featuring the fish as the main ingredient. The fish is cleaned, scored on the surface, and seasoned with ginger slices and scallions before being steamed over water to preserve its natural flavor.
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  Stewed Grassland Beef in Pot

  Stewed grassland beef with vegetables in a pot, tender and flavorful.
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  Stewed Black Pork in Pot

  A dish featuring black pork stewed slowly in a pot with special seasonings, resulting in tender and flavorful meat.
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  Old Mother's Beef Tripe and Three Delicacies

  A Sichuan-style stew featuring beef, beef tripe, and assorted ingredients, stir-fried with chili and Sichuan peppercorns for a bold, spicy flavor.
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  Grandma's Steamed Pork with Flour

  A traditional Chinese dish made by steaming seasoned pork belly coated in sweet potato flour, resulting in tender and flavorful meat.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  West Sea Organic Bighead Fish

  Fresh organic bighead fish steamed with ginger, scallions, and garlic, preserving its tender texture and natural flavor.

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