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Chunyang Caiyuan

其他美食 · ⭐ 3.7

160 meters west of the intersection of Baoliang Road and Gaoyu Middle Road

Dishes

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  Village Pig Meat Dish

  A traditional Northeast Chinese dish made with pork belly, blood sausage, pickled cabbage, and tofu, slow-cooked to create a rich, hearty flavor.
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  Lotus Root Noodles in Large Bowl

  A dish made from thinly sliced lotus root, stir-fried or chilled and seasoned for a crisp, refreshing taste.
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  Youxian Fragrant Tofu Cubes

  Youxian fragrant tofu skin is primarily made from Youxian specialty tofu slices, which are sliced, fried, and then stir-fried with chili peppers, garlic, and other seasonings. The dish has a golden color, with the tofu skin crispy on the outside and tender on the inside.
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  Red Mustard Greens

  Red mustard greens is a dish primarily made with red mustard greens. After washing and blanching, it's stir-fried with garlic, ginger, and seasonings to retain its fresh, tender texture.
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  Mustard Octopus Slices

  Mustard abalone slices are a cold dish made from fresh abalone, sliced thin and mixed with mustard, vinegar, and soy sauce. The abalone is crisp and tender, with a smooth texture that pairs perfectly with the spicy kick of mustard for a unique flavor.
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  Small Fried Pork with Vegetables

  A classic Chinese home-style dish made by stir-frying pork belly and green peppers with garlic and ginger, resulting in a savory and aromatic flavor.
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  Jumping Fish

  A Sichuan dish featuring fresh carp quickly cooked in a spicy and numbing broth, often served with vegetables for a bold, aromatic flavor.
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  Sauce-Steamed Duck with Bullfrog

  A dish featuring duck and bullfrog, marinated duck is stewed with bullfrog in a savory sauce with various spices and seasonings for rich flavor absorption.
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  Golden Beef Trotter

  A premium beef trotter dish, slow-cooked to tender perfection and glazed with a secret sauce for rich flavor.
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  Prosperity in Head

  Hongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').

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