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Pin Wei Xiang Ju (Ying Bin Lu Dian)

家常菜 · ⭐ 4.0

Adjacent to Orange Hotel, Yingbin Road

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Chicken Broth with Mustard Greens

  Stewed chicken mustard greens in clear broth is a dish featuring fresh chicken mustard greens cooked with high-quality stock, absorbing its rich flavor. A touch of ginger enhances aroma and reduces any fishy taste. The broth is typically made from chicken or pork bone stock for a light, savory taste.
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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  农家鲶鱼炖茄子

  农家鲶鱼炖茄子是一道经典的东北农家菜，以鲜活的鲶鱼和软糯的茄子为主料。制作时将鲶鱼切块与茄子一同放入铁锅中，加入豆瓣酱、葱姜蒜、干辣椒等调料，慢火炖煮至鱼肉入味、茄子吸饱汤汁。成菜汤汁浓郁，鱼肉细嫩鲜美，茄子绵软入味，口感咸香微辣，带有浓厚的酱香和家常炖菜的温暖风味。
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  Deep-Fried Flatbread

  Big oil cake is a traditional Chinese pastry made primarily from flour, with适量 of oil and water added to form a dough through mixing and kneading. The dough is then divided into small portions, rolled into thin pancakes, and fried in a preheated oil pan until golden and crispy. The finished product has an appealing color and distinct layers.
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  嫂子盆盆菜

  嫂子盆盆菜是一道融合家常风味的川式热菜，以多层食材堆叠烹制而成。主要食材包括五花肉片、午餐肉、鹌鹑蛋、土豆片、藕片、木耳、豆芽等，底层铺满蔬菜，上层码放荤食，淋上以豆瓣酱、花椒、干辣椒炒制的红油酱汁，加盖焖煮至入味。成品色泽红亮，口感层次丰富，蔬菜脆嫩，荤食鲜香，味道以麻辣为主导，兼具咸鲜与微甜的后味，汤汁浓郁下饭。
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Stir-Fried Organic Cauliflower with Meat

  Stir-fried organic cauliflower with pork is a home-style dish using organic cauliflower and pork as main ingredients. Cut cauliflower into small florets, slice or shred pork, marinate briefly, then stir-fry together and season.
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  Fried Quail

  Fried quail is a traditional dish featuring quail as the main ingredient. To prepare it, first clean and marinate the quail to infuse flavor. Then, fry the marinated quail in hot oil until golden and crispy, and drain off excess oil. The finished dish has an appealing color and tender, juicy meat.
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  Clay Pot Pollock Fish

  A dish made with fresh pollock fish simmered in a clay pot with ginger and scallions, resulting in tender fish and rich broth.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Mother's Pan-Fried Pancake with Hairtail Fish

  Mother's烙饼卷带鱼 is a home-style dish featuring homemade flatbread and stewed hairtail fish as the main ingredients. The flatbread is crispy, while the hairtail fish is tender and flavorful, absorbing the seasonings during stewing. When serving, the fish is wrapped in the flatbread for a rich and satisfying taste.
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  Crispy Roast Duck

  The signature roast duck is made from tender Peking ducks, carefully marinated and roasted to achieve a crispy skin and tender meat with a bright red color. The duck slowly rotates over charcoal fire until the skin turns golden and crunchy while the meat remains juicy and flavorful. It is traditionally served with thin pancakes, scallion strips, and sweet bean sauce for a unique taste.
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  Sichuan-style Spicy Pork with Green Peppers

  Green pepper boiled pork slices is a dish primarily made with pork slices and green peppers as a secondary ingredient. The preparation involves boiling the pork slices until cooked, then adding stir-fried green peppers, and finally drizzling with a specially prepared sauce to allow the pork slices to fully absorb the fresh aroma of the green peppers and the flavor of the sauce.
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  Famous Mao Xue Wang

  Chiming Mao Xue Wang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.

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