Dachang Restaurant (Renhe Direct Street Store)
小吃快餐 · ⭐ 3.4
No. 238 Renhe Zhijie, Nanhuaxi Subdistrict, Unit 5 (opposite the Trolleybus Terminal)
Dishes
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Signature Sujiang Five Willow Pork RibsPork ribs marinated and deep-fried, then stir-fried with a sweet and sour sauce and five vegetable strips (green pepper, red pepper, carrot), creating a crispy texture and balanced flavor.
Braised Lotus Root with PorkFresh lotus root and pork are slowly braised together, resulting in tender meat and soft, flavorful roots.
Salted Pepper Silkworm PupaeSalted pepper silkworm pupae is a dish featuring silkworm pupae as the main ingredient. After cleaning and blanching to remove odor, they are deep-fried until crispy outside and tender inside, then stir-fried with salted pepper, scallions, ginger, and garlic for a rich aroma.
Shagiang DuckShagiang duck is a Cantonese dish featuring duck meat stewed with ginger-like shagiang, garlic, and chili for a fragrant, savory flavor.
Steamed TilapiaA dish made by steaming tilapia with ginger and scallions, resulting in a tender and naturally flavorful fish.
White-Cut Refreshing Zhanjiang ChickenA tender and refreshing chicken dish from Zhanjiang, prepared by gentle poaching and chilled for a crisp texture, served with ginger-scallion sauce.
Cauliflower Stir-fried with Eight DelicaciesA Chinese dish featuring cauliflower stir-fried with eight premium ingredients such as ham, mushrooms, shrimp, chicken, abalone, sea cucumber, and fish maw, known for its rich flavor and nutritional value.
Sweet and Sour Pork RibsA classic Chinese dish made with pork ribs marinated, fried, and glazed in a sweet and sour sauce.
Shunde Fish Skin SaladShunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.