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Yitian Yingren Garden Hotel - Yingren Guesthouse Chinese Restaurant (Yang Song Branch)

粤菜 · ⭐ 3.7

No. 122, Huai'geng Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Layered Meat Pie

  Layered pork pie is a traditional Chinese pastry made with a filling of minced pork and a dough made from flour. The dough is layered to enclose the meat filling, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender, juicy interior.
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  Imperial Stir-Fried Shrimp

  Imperial stir-fried shrimp is a dish made with fresh shrimp, eggs, starch, and seasonings. The shrimp is coated, deep-fried until golden, then quickly stir-fried with a prepared sauce to achieve a crispy exterior and tender interior.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
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  Spicy Pot-Braised Smelly Carp

  Dry Pot Stinky Carp is a dish made primarily with carp, which is specially processed and fermented to develop a unique flavor. During cooking, the fish pieces are stir-fried in a dry pot together with chili peppers, garlic, ginger, onion, and other ingredients, allowing the fish to absorb the flavors and release a rich aroma.
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  Braised Pork with Chestnuts

  Braised pork belly with chestnuts is a classic Chinese dish, primarily made with pork belly and chestnuts. To prepare it, first cut the pork belly into pieces and stir-fry until fragrant, then add chestnuts, seasonings, and适量 water, and simmer slowly until the meat is tender and the chestnuts are soft. Once the sauce has thickened, it's ready to serve.
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  Steam-cooked Rainbow Trout

  Steam-cooked rainbow trout with ginger slices and green onions, keeping the fish tender and preserving its natural flavor.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Braised Pork Knuckle in Soy Sauce

  Braised pork knuckle dish made with pig's trotter, blanched, stewed until tender, sliced, marinated in a sauce of soy sauce, sugar, and cooking wine, then heated to thicken. Reddish-gold color, soft and chewy texture, rich flavor.

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