Jiangpan Yuwan Local Cuisine (Wangjia Branch)
小吃快餐 · ⭐ 4.2
No. 557-1 Ningjiang Road
Dishes
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Fried PotatoesFried potatoes are a dish made primarily from potatoes, sliced or cubed, then deep-fried in hot oil until golden and crispy. No additional ingredients are typically added—just frying creates a crunchy exterior while keeping the inside soft and tender.
Bamboo Mushroom Chicken SoupA nourishing soup made with bamboo mushrooms and chicken, simmered slowly to create a clear, flavorful broth.
Paper-包裹钳鱼A dish featuring fresh mandarin fish wrapped in parchment paper and steamed, seasoned with ginger and scallions for a delicate, savory flavor.
Green Pepper and Tofu Skin with Pork StripsA classic Chinese home-style dish featuring pork strips, tofu skin, and green peppers, stir-fried to perfection with savory seasonings.
Wind Pot Cured MeatA traditional Chinese dish made by stir-frying cured meats like腊肉 and腊肠 with vegetables in a wok, known for its rich aroma and savory flavor.
Spicy Crispy Pork RibsSpicy crispy pork ribs made with marinated pork knuckles, deep-fried until golden and crunchy, then stir-fried with chili and Sichuan pepper for a bold spicy flavor.
Spicy Squid TentaclesFresh squid tentacles stir-fried with chili, Sichuan pepper, and aromatics for a spicy and savory flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.