Home-style Restaurant
家常菜 · ⭐ 3.6
Liangdong Road No. 80-1
Dishes
Clay Pot Chicken (Free-Range Chicken)Clay Pot Chicken is a traditional farmhouse dish made with free-range chicken, flour, potatoes, green and red peppers, scallions, ginger, and garlic. The chicken is stir-fried, then braised with soy sauce, cooking wine, spices, and water. Dough pieces are shaped into small flatbreads and attached to the pot's inner wall to steam and simmer alongside the chicken. The bread absorbs the savory broth while becoming chewy.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Pork Rib SoupPork rib soup is primarily made from pork ribs and clear water, typically with辅料 such as ginger slices and green onion segments. Through stewing, the nutrients from the ribs dissolve into the broth, creating a rich and fragrant soup.
Stir-fried Pork Kidney (Spicy)Stir-fried Pork Kidney is a classic Chinese dish featuring fresh pork kidney as the main ingredient. The kidney is cleaned, scored in a crosshatch pattern, and briefly blanched or oil-blanched to remove any gamey taste. It is then quickly stir-fried in hot oil with dried chilies, Sichuan peppercorns, ginger, garlic, and often accompanied by bell peppers or onions. The cooking requires high heat and short duration to preserve the kidney's tender-crisp texture. The dish is characterized by its bright red color, attractive presentation, and a robust, spicy-numbing flavor.
Stir-fried TripeTripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
Minced Pork with EggplantMinced pork with eggplant is a classic Chinese home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips or chunks, then fried or stir-fried, before being mixed and stir-fried with fragrant minced pork. Seasonings such as soy sauce and doubanjiang (fermented broad bean paste) are added to allow the eggplant to absorb the savory aroma of the pork, resulting in a soft and tender texture with rich, savory pork flavor.
Minced Pork with EggplantMeat sauce eggplant is a home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips and simmered together with the fried minced pork, seasoned with appropriate spices. It is cooked until the eggplant becomes tender and the pork is fragrant, then the sauce is reduced to finish.
Garlic Dressing LettuceA refreshing cold dish made with fresh lettuce and garlic dressing, known for its crisp texture and mild garlic flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Green Pepper and Liver Stir-fryA classic Chinese dish made with pork liver and green peppers, stir-fried quickly for a tender and crisp texture.
Fish Head and Tofu SoupFish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.