Old Moon Lake Yang Sange's Potato Rice
自助餐 · ⭐ 3.6
No. 419, Yingbin Avenue, Chengxi Subdistrict

Dishes
Braised Pork TongueA Chinese dish made by simmering pork tongue in a seasoned broth until tender and flavorful.
Xisha MeatXisha meat is a Chinese dish made with pork stir-fried in a savory satay sauce, known for its rich flavor and tender texture.
Tujia SausageTujia sausage is a traditional cured meat made from pork seasoned with salt, chili, and spices, stuffed into casings and air-dried or smoked.
Potato RicePotato 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.
Pickled RadishPickled 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.
Divine First TofuA Chinese home-style dish made with soft tofu, mushrooms, greens, and minced meat, simmered in a savory broth.
Steamed Pork with Rice FlourStewed 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.
Fatty Pork RibsA dish made with fatty pork ribs, marinated and then fried or braised until tender and flavorful.
Cured Pork TrotterPreserved 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.
Steamed EggSteamed 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.