Aunt Gan's Eatery
广西菜 · ⭐
No. 56, Anji Avenue
China trip · China travel
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Dishes
Green Bean Stir-fried with Preserved PorkGreen beans stir-fried with preserved pork, a savory and satisfying dish.
Lan Bean and Dried PorkLan bean and dried pork dish made by stir-frying fresh lan beans with cured pork. The dried pork is salty and fragrant, while the beans are crisp and refreshing, creating a unique flavor combination.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Soft-shelled Turtle and Free-range Chicken Hot Pot BaseMade from soft-shelled turtle and free-range chicken, slowly simmered to create a clear, rich, and flavorful broth high in collagen and nutrients.
Soft-shelled Turtle with Local ChickenSoft turtle and free-range chicken are stewed together, highlighting the turtle's tenderness and chicken's rich aroma. Ginger and scallions are added for slow simmering, allowing flavors to blend into a rich broth.
Steamed Chicken in Cold SauceA classic Cantonese cold dish made by boiling fresh free-range chicken and serving it chilled, sliced and dressed with ginger and scallion sauce for a delicate, savory flavor.
Sour Pepper Beef OffalSour pepper beef offal features beef offal such as tripe, ox tail, and intestines, cooked with sour peppers, ginger, and garlic. The dish is blanched then stewed, offering a rich texture with a refreshing sour-spicy flavor.
Sour Pepper Frog LegsSour pepper frog legs made with frog legs stir-fried with sour chili, garlic, and ginger. The dish is tangy and spicy, with a fresh tender texture.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.