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Ding Yiming Huadio Wine-Soaked Chicken (Petroleum University Branch)

特色菜 · ⭐ 4.2

No. 170, Daxue Road

Dishes

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  Orchid Skewers

  Orchid skewers are a snack made primarily from dried tofu, deep-fried until golden and crispy, then seasoned with a special sauce. Their shape resembles an orchid, hence the name.
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  冒贡菜

  冒贡菜是一道以贡菜为主料的凉拌菜，将贡菜用清水泡发后焯水，再加入蒜末、辣椒油、酱油、醋、香油等调料拌匀制成。贡菜质地爽脆，口感清鲜。
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  Ten-Year-Aged Drunken Chicken

  Ten-Year-Aged Drunken Chicken is a specialty dish made with old hens, which are marinated and fermented for a long time. The chicken is processed through special techniques, resulting in a tender texture and rich wine aroma with unique flavor.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Instant Noodles

  Instant noodles are a convenient food consisting primarily of wheat-based noodles and a seasoning packet. To prepare, soak or boil the noodles in hot water, then mix in the seasoning packet for a ready-to-eat meal.
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  Pre-meal Fruit Platter

  A selection of fresh, sliced fruits served before the main course to refresh the palate.
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  Huaiao Drunk Chicken

  Hua diao zui ji is a dish made primarily with chicken, marinated with Huangjiu (a type of rice wine), ginger slices, green onion segments, and other seasonings before steaming. The main ingredients include whole chicken or chicken thighs, Huangjiu, ginger, and green onions. During preparation, the chicken is soaked in Huangjiu for several hours to fully absorb the wine's aroma, then steamed to achieve tender and flavorful meat.
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  Crispy Lotus Root Strips

  Crispy lotus root sticks are made by slicing lotus root into strips, coating them in starch or batter, and deep-frying until golden and crunchy. Minimal seasoning highlights the natural sweetness and crispiness of the lotus root.

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