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Duoduo Restaurant

其他美食 · ⭐ 3.9

50 meters south of the intersection of Shangxiaying Road and Pingguan Road

Dishes

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  Abundant Harvest

  Da Feng Shou is a stir-fried dish primarily made with a variety of vegetables, commonly including carrots, green peppers, corn kernels, string beans, and mushrooms. The ingredients are cut into pieces and stir-fried together with appropriate seasonings.
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  Suo Bian Yu Tie Bingzi

  Suo Bian Yu Tie Bingzi is a dish made with Suo Bian fish and corn or wheat flour pancakes, which are pan-fried together. The main ingredients include Suo Bian fish, flour, and seasonings, resulting in a crispy exterior and tender interior with a fresh and delicious flavor.
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  Stir-fried Pig Intestines

  Stir-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.
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  Fried Small Yellow Croaker

  Fried small yellow croaker is a deep-fried dish primarily made with small yellow croaker. After cleaning the fresh fish, marinate it with cooking wine and salt for a while, then coat it lightly with starch or batter before frying in hot oil until golden and crispy.
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  Salt-brined Tofu

  Salt-brined tofu is made from soybeans using salt brine as a coagulant. After soaking, soybeans are ground into pulp, boiled, and mixed with salt brine to form tofu curds, then pressed into shape. It has a smooth, delicate texture and is used in salads, stir-fries, or stews.
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  Green bean and corn dough rolls

  Green beans and cornmeal steamed dumplings: fresh green beans cut into segments, mixed with cornmeal, shaped into small balls, and steamed. The outer layer is slightly sticky, soft and chewy, with a fragrant bean aroma and rich corn flavor.
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  Crispy Tofu in Sauce

  Guotà Dòufu is a traditional dish primarily made with tofu, eggs, and broth. The tofu is first sliced, marinated with seasonings, then coated in egg mixture and pan-fried until golden brown on both sides. Next, broth and seasonings are added, and the dish is simmered over low heat until the sauce thickens and the tofu absorbs the flavors. Finally, the sauce is reduced and the dish is served.

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