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利和轩江湖菜

地方菜 · ⭐ 4.0

No. 11, Sanxin Heng Street

Dishes

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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Sweet Potato Dumplings

  Sweet potato dumplings are made by mixing mashed sweet potatoes with glutinous rice flour, shaping into balls, and deep-frying until golden brown. They have a crispy exterior and soft, chewy interior.
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  Dry-Fried Potato Strips

  Dry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Dry-Fried Fermented Tofu Skin Rolls

  A Sichuan dish made by dry-frying fermented tofu skin rolls with minced meat and chili, resulting in a crispy, spicy flavor.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Crescent Blade Lotus Root Soup

  Crescent Blade Lotus Root Soup is mainly made with lotus root, which is sliced and cooked together with chicken or pork bones. The soup is clear in color and has a fresh, delicious taste, rich in nutrition and unique flavor.
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  Fermented Tofu Oilseed Mustard Greens

  A dish made with fresh oilseed mustard greens stir-fried with fermented tofu sauce, offering a crisp texture and savory-sweet flavor.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Chongqing Roast Chicken with Spicy Sauce

  Chongqing Roast Chicken is made with young chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and fermented broad bean paste. The chicken is blanched, stir-fried with seasonings, then simmered in broth until flavorful, and finally reduced to a rich sauce.
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  Pickled Mustard Greens with Small Yellow Croaker

  A traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.

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