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Duan Fan Wan · Eating (Taowu Store)

地方菜 · ⭐ 4.6

No. 35 Taosheng Road

Dishes

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  18-Second Beef

  18-second beef is a quick-cooking dish featuring beef, typically sliced from tenderloin or shank, marinated with soy sauce, cooking wine, and starch, then stir-fried at high heat for about 18 seconds to retain tenderness. Often cooked with onions and green peppers.
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  Dry Pot Salted White Fish

  A dish featuring marinated white fish cooked in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
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  Aunt Li's Braised Free-range Chicken

  A traditional home-style dish made with free-range chicken braised slowly with ginger, scallions, and chili for rich flavor.
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  Pork Liver Soup

  Pork liver soup is a soup made primarily with fresh pork liver, simmered with ingredients such as ginger slices and green onion segments. The preparation method is simple: first, slice the pork liver and marinate it with cooking wine and light soy sauce; then, place the marinated liver together with ginger slices and green onion segments into a pot, add water, and simmer until the liver is fully cooked.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Braised Stone Mill Tofu

  Braised stone mill tofu is a Chinese dish made with stone mill tofu and braised with soy sauce, sugar, and cooking wine. It has a tender texture and rich flavor.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Bighead Carp

  A Chinese dish made by slow-cooking a bighead carp with soy sauce, sugar, and aromatics until the fish is tender and the sauce is rich.
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  Pickled Cabbage and Edamame Stir-Fried with Shredded Pork

  A savory dish of pickled cabbage and edamame stir-fried with tender pork shreds, offering a balanced blend of tangy and umami flavors.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.
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  Spicy Beef Hot Pot

  A spicy stir-fried dish featuring beef and vegetables, seasoned with chili, garlic, and Sichuan peppercorns.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.
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  Cucumber and Ham Stew

  A dish made with fresh cucumber and ham, simmered in broth for a savory and refreshing flavor.

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