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Wang Gang Bowls of Braised Dishes (Kaiyuan Road Branch)

豫菜 · ⭐ 4.0

Northwest corner of the intersection of Kaiyuan Road and Yintong Road

Dishes

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  Stew in a Large Pot

  Stew is a dish made by simmering various ingredients together, mainly including pork, potatoes, cabbage, and vermicelli. The ingredients are cut into pieces and cooked in a large pot with water to blend the flavors.
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  Crispy Fried Small White Fish

  A traditional Chinese dish made by frying small white fish until crispy, with a savory and delicate flavor.
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  Crispy Fried Grass Carp Blocks

  A traditional Chinese dish made by frying marinated grass carp blocks until crispy, resulting in a golden, crunchy exterior and tender interior.
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  Handmade Steamed Bun

  Handmade steamed buns are made from flour and yeast, fermented, kneaded, and then steamed. The finished product is white or slightly yellow, soft and delicate in texture.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  腐乳肉

  腐乳肉是一道以五花肉为主料，经过焯水后切块，用腐乳、黄酒、糖等调料腌制入味，再经炖煮或红烧制成的菜肴。成品色泽红亮，肉质软糯，带有腐乳的独特香气。
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  藕夹

  藕夹是将新鲜莲藕切片，在两片藕之间夹入肉馅，然后裹上面糊油炸而成的菜肴。主要食材为莲藕和猪肉馅，辅以葱姜、调味料等。
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  Sour Soup Stew

  Sour Soup Stew is a dish made primarily with pork, sour cabbage, and sour soup, cooked by stewing. It has a fresh and delicious taste, with a sour and appetizing flavor, and features strong regional characteristics.
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  Chicken Offal Hot Pot

  A dish made with chicken offal such as gizzards, hearts, and livers, stir-fried in a hot pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.

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