San Shan Qing San Jiang Zao Tai Yu
特色菜 · ⭐ 3.7
No. 582, Taoshan Village, Miaocheng Town, G45 Expressway
Dishes
Large FlatbreadA large flatbread made from flour, crafted through steps including mixing, kneading, rolling, and baking. It has a golden, crispy surface and a soft interior, and can be enjoyed with various ingredients.
Signature Braised Lamb HeadSignature braised lamb head dish features lamb head as the main ingredient, cleaned and blanched, then slowly simmered in a seasoned broth with various spices to absorb rich flavors, resulting in tender meat and deep taste.
New-style Cashew Shrimp BallsNew-style cashew shrimp balls are made with fresh shrimp and cashews. Shrimp is marinated, stir-fried until tender, then combined with crispy fried cashews and a savory sauce for a fresh, crunchy texture and rich aroma.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-fried Pig IntestinesStir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
Stove FishStove fish is a traditional dish primarily made with fish. Fresh live fish is selected and marinated with seasonings such as green onions, ginger, and garlic. After careful marination, it is slowly stewed on a specially designed stove. During the stewing process, the freshness of the fish blends perfectly with the aroma of the seasonings, resulting in a rich broth and tender fish meat.
Stir-fried Pork IntestinesJiao Liu Fei Chang is a dish made primarily from pork intestines, stir-fried until the outer skin becomes crispy, then topped with a specially prepared sauce. The cooking process requires first cleaning the intestines thoroughly, cutting them into segments, frying them, and finally pouring over a sauce made from soy sauce, sugar, and vinegar.
Special Beef Bone PotA specialty beef bone pot features beef bones as the main ingredient, paired with root vegetables like carrots, potatoes, and white radish, along with ginger, scallions, and star anise. Slow-cooked in water, the bones release rich flavors, infusing the broth and ingredients with deep bone aroma.
Red and White TofuRed and white tofu is a dish featuring soft tofu as the main ingredient, often cut into cubes and cooked with red ingredients like carrots, red peppers, or tomatoes, and white ingredients such as wood ear mushrooms, white radish, or fish. It's typically prepared by stir-frying, stewing, or steaming to absorb flavors while maintaining a tender texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.