Lu Style (Kun Yi Fu Store)
地方菜 · ⭐ 4.7
Building 9, East Zone, Kunyu Fu, 2nd Floor (Drivers: Navigate to Kunyu Fu East Zone Commercial Parking Lot Entrance)
Dishes
Slow-cooked Shandong Black BeefStewed Shandong Black Beef over Low Heat is a dish featuring Shandong's specialty black beef as the main ingredient, prepared by slowly simmering it over low heat. The black beef is cut into pieces and cooked together with spices in a pot, gently stewed over a small flame until the meat becomes tender and the broth turns rich and flavorful.
Yimeng Six-Flavor Fried PancakeYimeng Six-Taste Large Crepes, made from a batter of优质 wheat flour and sweet potato flour, among other coarse grains, are cooked on a specially designed griddle. The crepe skin is as thin as paper, fragrant and crispy, and can be paired with various ingredients such as fermented black beans, sesame seeds, peanuts, and walnuts, creating a rich and layered taste experience.
Bohai Salt Field Shrimp with Chinese CabbageBohai Salt Field Shrimp Braised with Chinese Cabbage is a dish featuring the specialty of Bohai salt field shrimp and fresh Chinese cabbage as its main ingredients. The preparation involves cleaning the shrimp and braising them together with the cabbage, allowing the shrimp's freshness to blend perfectly with the cabbage's natural sweetness.
Wang's Ancient Method Braised Sea CucumberWang's Ancient Method Braised Sea Cucumber is a traditional Chinese dish made with sea cucumber. The sea cucumber is soaked and then stewed with seasonings and broth, resulting in a tender texture and rich flavor.
Sea Urchin Stewed TofuA dish featuring purple sea urchin and soft tofu. Cube the tofu, simmer with the sea urchin in broth or water to let the tofu absorb its rich flavor while preserving the ingredients' natural taste.
Jiaodong Stir-Fried NoodlesJiaodong stir-fried noodle soup is a traditional noodle dish primarily made with noodles, seafood, and vegetables. The preparation involves first stir-frying the seafood and vegetables to release their aroma, then adding broth or water and bringing it to a boil. Finally, noodles are added and cooked until tender. The soup is rich and flavorful, while the noodles are smooth and satisfying.
Spicy Snail and Chili Braised AbaloneSpicy snail and chili braised abalone is an innovative seafood dish featuring abalone as the main ingredient, paired with snails and chili to create a rich, flavorful stew. The abalone is tender, the snails add texture, and the chili brings a refreshing spiciness. The overall broth is rich and distinctive in flavor.
Braised Yellow Croaker with Soy SauceBraised Yellow Croaker with Soy Sauce is a dish made with small yellow croakers and soy sauce, scallions, and ginger. It is cooked by braising and has a tender texture with rich soy sauce flavor.
Roasted Lamb RibsGrilled lamb chops are made from fresh lamb, marinated and slowly roasted over medium heat until the exterior turns golden and the meat becomes tender. Enhanced with a special blend of spices, it delivers a unique aroma and flavor.
Lucai Ancient Method Braised Sea CucumberLu Cai Ancient Method Braised Sea Cucumber features premium sea cucumbers as the main ingredient, soaked and then paired with classic Shandong cuisine seasonings. Prepared using traditional braising techniques and slow-cooked over low heat, the sea cucumber fully absorbs the broth, resulting in a rich and flavorful texture.
Lu Cai Big BunLu Cai Big Bao is a dumpling made with flour skin and filled with pork and cabbage, hand-rolled and steamed. The filling includes scallions, ginger, seasonings, and is well mixed to form a full, round shape.
Lu Cai Big BunLu Cai large buns are made with premium flour for the wrapper, filled with tender pork and seasonal vegetables, carefully seasoned and crafted. The buns are plump with thin skins and generous fillings. After steaming, the outer skin becomes soft while the inner filling remains fresh, flavorful, and juicy.
Lucai Yellow Croaker RiceLu Cai Yellow Croaker Rice features fresh yellow croaker fish cooked with rice. The fish is marinated with ginger slices and green onions, then steamed together with rice to infuse the flavor into the grains. A touch of soy sauce and cooking wine enhances the aroma.