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Jiudao Restaurant (Starlight Square Branch)

地方菜 · ⭐ 4.6

7th Floor, Xingguang Tian Di, at the intersection of Ningguo South Road and Bache West Road

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Wushan Tribute Goose

  Wushan Tribute Goose is made from whole geese, which are processed and then stewed with various Chinese herbs until the goose meat becomes tender and fully flavored.
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  Grandmother's Crispy Rice Noodles

  Grandmother's锅巴酥 features crispy rice crackers as the main ingredient, mixed with minced pork, green pepper, and carrot. After frying the crackers until crunchy, they are combined with stir-fried filling and either deep-fried or baked again for extra crispiness. Precise heat control ensures the crackers stay perfectly crunchy.
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  Dry Pot Tofu Skin

  A Chinese dish made with tofu skin and vegetables, stir-fried in a dry pot for a spicy, aromatic flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Beef and Beef Tendon Hot Pot

  A dish made with beef and beef tendons, slow-cooked with spices and vegetables to create a rich, savory broth and tender meat.
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  Beef Brisket with Oxtail Braised

  Beef brisket and oxtail are slowly braised, resulting in tender meat and rich broth. Main ingredients include beef brisket and oxtail, prepared using traditional Chinese stewing methods.
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  Special Sauce Pork Trotter

  Pork trotters are simmered in a special sauce until tender, offering a rich, savory flavor and satisfying texture.
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  Anhui North Earth Pot Chicken

  Anbei Earth Pot Chicken is a dish primarily made with chicken, typically using native chickens or Sanhuang chickens, combined with side ingredients such as potatoes, vermicelli, and green peppers. The cooking process begins by blanching the chicken to remove any fishy odor, then simmering it together with seasonings in an iron pot. Finally, the side ingredients are added and stewed until fully cooked, allowing the chicken to absorb the flavors and the broth to become rich and aromatic.
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  Mongolian Grilled Lamb Ribs

  Mongolian grilled lamb ribs are marinated with traditional spices and slow-cooked over charcoal, resulting in tender, flavorful meat.
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  Garlic Steamed Prawns

  Garlic shrimp is a dish made with fresh基围虾, stir-fried with minced garlic. The shrimp are cleaned, blanched or pan-fried, then mixed with garlic sautéed in hot oil to infuse the flavor, resulting in tender, aromatic shrimp.
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  Spicy and Sour Noodles

  Sour-spicy cold noodles made from wheat flour, mixed with shredded cucumber and bean sprouts, dressed with a spicy-sour sauce of vinegar, chili oil, garlic paste, soy sauce, sugar, and sesame oil. The dough is washed to separate gluten, the starch water is settled and steamed into thin sheets, cooled, cut into strips, then mixed with seasonings.
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  Grilled Potato Slices

  Pan-fried potato slices are made from potatoes sliced thin and cooked on a hot iron plate until the surface is slightly charred and the inside is soft. A small amount of oil, salt, and seasonings are added during cooking to create a unique aroma and texture.
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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 is briefly prepared and heated with garlic to infuse the flavor, resulting in tender, aromatic meat.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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