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Eighties Hearthside Cuisine

烧烤 · ⭐ 4.0

Xincheng, Qianchuan Subdistrict, Huangpi District

Dishes

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  Three-Fu Stewed Fragrant Meat

  Three-Fu Stewed Fragrant Meat is a dish made with pork and various spices, slowly stewed to create tender meat with rich fragrance and delicious taste.
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  80s Grilled Fish

  A flavorful grilled fish dish made with fresh carp marinated in a secret sauce and cooked over charcoal, served with vegetables like bean sprouts and potatoes.
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  Small Round Taro

  Small round taro is a dish made primarily with small round taro, usually steamed, boiled, or stir-fried. The main ingredient is taro, with a soft and sticky texture and a mild flavor.
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  Handmade Corn Kernels

  A dish made from fresh corn kernels, hand-picked and stir-fried to retain natural sweetness and crisp texture, often enhanced with a touch of scallion or carrot.
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  Steamed Pork Belly with Preserved Mustard Greens

  Meigancai steamed pork belly is a dish primarily made with pork belly and meigancai (pickled mustard greens). The pork belly is cut into pieces, blanched to remove any odor, then combined with meigancai in a bowl. Seasonings such as soy sauce, sugar, and cooking wine are added before steaming until the meat becomes tender and fully infused with flavor. Finally, it is inverted onto a serving plate.
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  Bamboo Tube Rice

  Bamboo rice is a specialty dish made by placing glutinous rice, cured meat, and mushrooms in fresh bamboo tubes, adding water, sealing, and roasting over fire. Ingredients are mixed and packed into bamboo tubes, then heated with charcoal or steam, infusing the rice with bamboo's fragrance.
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  Bamboo Tube Rice

  Bamboo rice is a specialty dish made by placing glutinous rice, cured meat, and mushrooms in fresh bamboo tubes, sealing them with water, and roasting over fire. Ingredients are mixed and cooked inside the bamboo using charcoal or steaming, infusing the rice with bamboo aroma.
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  Fattened Intestine and Taro Chicken Hot Pot

  Fattened Intestine and Taro Chicken Hot Pot is a hot pot dish made with chicken, fattened intestines, and taro. The chicken and intestines are stewed first, then added with taro to be cooked together, resulting in a delicious and rich soup base.
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  Steamed Loofah with Garlic and Rice Noodles

  Sliced loofah is arranged with rehydrated vermicelli, topped with garlic, steamed, then drizzled with soy sauce and sesame oil. Main ingredients: loofah and vermicelli; method: steaming.
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  Iron Pot Spicy Lamb Spine Hot Pot

  Iron pot spicy lamb spine hot pot is made with lamb spine and spices such as chili and Sichuan pepper, cooked in an iron pot. It has a spicy and fragrant flavor with tender and flavorful meat.

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