Wuliang Weidao Private Recipes
特色菜 · ⭐ 3.4
No. 80–82, Jishixiang Lane, Miaohe Town
Dishes
Cold-Mixed Pig's TrotterA cold dish made from boiled and sliced pig's stomach, mixed with garlic, chili oil, and cilantro for a refreshing and savory flavor.
Steamed Pork with Rice FlourA traditional Chinese dish made by steaming seasoned pork slices with rice flour in a bamboo steamer, resulting in tender meat infused with rice aroma.
Braised Pork Intestines with GarlicGarlic-braised pig intestine is a dish made by simmering sliced pig stomach with garlic and ginger. The flavors blend perfectly, resulting in a soft yet chewy texture.
Preserved Mustard Greens with Pork BellyMeigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
Egg Skin with PeanutA Chinese cold dish made by wrapping stir-fried peanuts in thin egg skin, offering a crispy and savory taste.
Crispy Pork SoupA Chinese soup made with crispy fried pork slices and vegetables, known for its tender meat and savory broth.
Sour Cabbage and Vermicelli SoupSour cabbage and vermicelli soup is made with sour cabbage, vermicelli, and pork or chicken slices. Sauté the cabbage, blanch to remove odor, then boil with meat slices. Add soaked vermicelli and simmer until cooked through, then season.
Fresh Bamboo Shoots with Pork SlicesA classic Chinese dish featuring fresh bamboo shoots and pork slices stir-fried quickly for a crisp and tender texture.