Xu Dingsheng Folk Cuisine (Nanqiaoshi Branch)
川菜 · ⭐ 4.6
No. 593, Longshan Road, Nanqiaosi, Shimuhe Subdistrict (north gate of Weifeng Nanqiao Residential Complex)
Dishes
Pork RibsPork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
Ou Wang SoupA nourishing soup made from premium lotus root and bones, slowly simmered to create a clear, savory broth with tender, sweet lotus slices.
Spicy and Sour Taro NoodlesA spicy and sour dish made from taro noodles, seasoned with chili, vinegar, garlic, and herbs for a refreshing and bold flavor.
Fragrant Crispy SausageA traditional Chinese snack made by stuffing seasoned pork into pig intestines, then air-dried and steamed to achieve a crispy texture and rich flavor.
Fragrant Coriander BeefA home-style dish made with beef and coriander, stir-fried to perfection for a savory and aromatic flavor.
Braised Peas with Pig Tripe StripsA Sichuan dish featuring tender peas and pork tripe strips simmered in a savory sauce, offering rich umami flavor.
Sizzling Cumin BeefA stir-fried beef dish seasoned with cumin and served sizzling hot on a heated plate, known for its bold aroma and tender texture.
Spicy Chicken in SauceA spicy cold dish made with chicken and a flavorful sauce, popular in Sichuan cuisine.
Grand Knife-Braised Pork BellyA classic Sichuan dish made by braising thick pork belly slices with fermented black beans and chili, resulting in tender, flavorful meat.
Flying Dragon FishA flavorful dish made with fresh carp, simmered in a secret sauce and spices, resulting in tender fish and rich, aromatic broth.