Wuyi Mountain Restaurant (Tea Garden Branch)
地方菜 · ⭐ 4.2
No. 121, Sanluju Road
Dishes
Guang Bing with IntestinesGuangbing Intestine is a dish featuring pork intestines cleaned and blanched, then cooked with Guangbing, a crispy Fujian-style flatbread. The soft intestines blend perfectly with the crunchy bread through stewing or pan-frying.
Wuyi Drunken Pork RibsWuyi Drunk Ribs is a dish featuring pork ribs marinated and stewed with yellow wine, soy sauce, sugar, and other seasonings to absorb the rich aroma and flavors, then reduced to a glossy finish.
Oyster omeletteOyster omelet is a Chinese dish made primarily with oysters and eggs. Fresh oysters are mixed with beaten eggs, along with scallions, starch, and seasonings, then fried in a pan until golden brown on both sides, creating a crispy exterior and tender interior.
Stir-Fried Water SpinachStir-fried Water Spinach is a home-style vegetarian dish primarily made with water spinach. Fresh water spinach is washed, cut into segments, and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
Stir-Fried Crispy IntestinesStir-fried crispy intestines is a Chinese dish made with pork intestines as the main ingredient, sliced and stir-fried with green peppers and onions, seasoned and quickly cooked.
Bok ChoyGai Cai is a dish primarily made with Gai Cai. After washing and cutting the vegetable into segments, sauté minced garlic in hot oil, add the Gai Cai, stir-fry, season, and cook until tender. A little salt or soy sauce can enhance the flavor.
Fujian Special Rice NoodlesFujian-style rice noodles made with smooth rice noodles, served in a broth made from pork or chicken bones, and topped with lean meat, seafood, and vegetables. The noodles are blanched, then cooked in the broth with the ingredients, and finished with scallions and cilantro.
Tripe肚边肉 is made from lean pork taken from the belly area near the ribs, with skin intact. After slicing, it is marinated with soy sauce, cooking wine, and other seasonings, then stir-fried or braised. The finished dish has firm meat with a balanced mix of fat and lean, offering a rich and satisfying texture.
Taro ShredsTaro丝 is a dish made primarily from taro. After peeling, the taro is sliced into细丝 and can be blanched or stir-fried directly. It's typically cooked with a small amount of葱姜蒜, sautéed in oil until tender while maintaining a crisp and嫩 texture.
Taro BeefTaro beef is a dish made primarily with beef and taro. Beef cubes are stewed together with peeled and cubed taro, seasoned appropriately to make the beef tender and the taro soft and smooth, creating a harmonious flavor.
Clam SoupClam soup is made with fresh clams, cooked in water or broth. Ginger slices and green onions are added to remove fishy smell and enhance flavor. Some recipes include tofu, egg flowers, or vegetables for better texture and nutrition. First, clams are soaked and cleaned to remove sand, then boiled until they open, finally seasoned.
Pickled Radish and Crispy Intestine Stir-fryPickled radish and crispy intestine stir-fry is a Chinese dish made with pickled radish and crispy intestines, stir-fried quickly. It has a fresh, crisp texture and a salty, savory taste.
Sour Cabbage and Bamboo ShootsA Chinese home-style dish made with fermented cabbage and fresh bamboo shoots, stir-fried or simmered for a tangy, crisp flavor.