Close

Yi Guang Yuan (Nan Guan Lu Store)

特色菜 · ⭐ 4.8

No. 30 Nanhuan Road

Dishes

• 

  One-foot-half oil stick

  A one-foot-half oil stick is a traditional Chinese pastry made from flour, water, and a little salt. The dough is rested, rolled into thick sheets, cut into strips, then deep-fried until golden and crispy. It's long, soft, and elastic, commonly eaten with congee or soy milk for breakfast.
• 

  Wide Noodles with Yellow Croaker

  Fresh yellow croaker is stir-fried until golden, then simmered with wide rice noodles, scallions, ginger, and garlic to create tender fish and flavorful, soft noodles.
• 

  Signature Pork Face Stir-Fry

  Signature roasted pork face dish made from pork facial meat, simmered and slowly braised to tender perfection. Rich in collagen, it's seasoned with scallions, ginger, garlic, and spices for a deep flavor.
• 

  Pork Ribs

  Pork ribs is a dish primarily made with pork ribs. Carefully selected ribs offer tender meat, which is marinated with seasonings before being cooked through roasting, frying, or stewing until fully done, resulting in an appealing golden-brown appearance.
• 

  Plum Pork Ribs

  Plum pork ribs is a dish made by stewing pork ribs with plums (or dried plums) and seasonings. The ribs are first blanched to remove odor, then cooked slowly with plums, ginger slices, and scallions until tender and flavorful.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Sweet and Sour Yellow Croaker

  Sweet and sour yellow croaker is a dish made from fresh yellow croaker, marinated and deep-fried until crispy, then stir-fried with a sauce of sugar, vinegar, soy sauce, and cooking wine. The finished dish has a bright red color, tender fish meat, and a balanced sweet-sour taste.
• 

  Meat Dragon Roll

  Roulong is a Chinese dough dish made primarily from flour and pork. The pork is minced and mixed with seasonings, then wrapped in rolled-out dough and shaped into a cylinder before being steamed or pan-fried. The outer skin is soft, while the filling is savory and aromatic.
• 

  Taro Oil Bok Choy Stew with Potatoes

  Bok choy and potatoes are diced and simmered together, seasoned with sesame oil. Simple ingredients, slow-cooked to make the vegetables tender and flavorful.
• 

  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
• 

  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
• 

  Light Low-Fat Corn Vegetable Balls

  Light low-fat corn vegetable balls made from corn kernels, carrots, green peas, eggs, and a small amount of flour. Mixed evenly, shaped into balls, then steamed or pan-fried. Fresh ingredients, soft texture, ideal for low-fat diets.

Reviews