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Old Moon Lake Yang Sange's Potato Rice

自助餐 · ⭐ 3.6

No. 419, Yingbin Avenue, Chengxi Subdistrict

Dishes

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  Braised Pork Tongue

  A Chinese dish made by simmering pork tongue in a seasoned broth until tender and flavorful.
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  Xisha Meat

  Xisha meat is a Chinese dish made with pork stir-fried in a savory satay sauce, known for its rich flavor and tender texture.
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  Tujia Sausage

  Tujia sausage is a traditional cured meat made from pork seasoned with salt, chili, and spices, stuffed into casings and air-dried or smoked.
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  Potato Rice

  Potato rice is a dish made primarily with potatoes and rice. Potatoes are diced and stir-fried with rice, often with scallions and carrot cubes, then seasoned and mixed evenly so the rice absorbs the potato's aroma and texture.
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  Pickled Radish

  Pickled radish is a cold dish made primarily from white radish, seasoned and fermented with salt, sugar, vinegar, and chili, then sealed and soaked for several hours to days to absorb flavors.
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  Divine First Tofu

  A Chinese home-style dish made with soft tofu, mushrooms, greens, and minced meat, simmered in a savory broth.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Fatty Pork Ribs

  A dish made with fatty pork ribs, marinated and then fried or braised until tender and flavorful.
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  Cured Pork Trotter

  Preserved pork trotter is a traditional dish made primarily from pig's trotters, which are cured, air-dried, or smoked. To prepare it, the trotters are first cleaned thoroughly and then marinated for several days with salt, soy sauce, and spices. Afterward, they are hung to air-dry or smoke, developing a rich and distinctive flavor.
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  Steamed Egg

  Steamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.

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