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Grandma's Kitchen

川菜 · ⭐ 3.4

No. 162, Xingnong East Street

Dishes

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  First Blade Vegetable

  A traditional Jiangnan dish made by stir-frying fresh tender bamboo shoots with ham and mushrooms, known for its delicate flavor and crisp texture.
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  Sliced Pork with Young Ginger

  A Chinese dish made with tender pork slices and young ginger, stir-fried to a savory, slightly spicy flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Wood Ear Mushroom and Pork Shreds

  A classic Chinese dish featuring tender pork shreds stir-fried with black wood ear mushrooms, seasoned for a savory taste.
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  Pickled Chili Shredded Pork

  A classic Sichuan dish made with tender pork strips stir-fried with pickled chili peppers, offering a spicy and tangy flavor.
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  Slip Meat Soup

  A soup made with tender pork slices, often combined with wood ear mushrooms and egg white, resulting in a smooth and savory dish.
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  Thin Rabbit Slices

  Thin Rabbit Slices is a dish made with rabbit meat sliced thinly and stir-fried. The main ingredient is rabbit meat, which is cooked with seasonings such as chili, ginger, and garlic.
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  Steamed Earth Eel with Flour

  Steamed earth eel with flour is a traditional dish made with earth eels, rice flour, and seasonings. The eel meat is tender and has a unique taste with a strong local flavor.
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  Steamed Pork Intestines with Rice Flour

  Steamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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