Dangren Private Kitchen
特色菜 · ⭐ 3.9
No. 25, Chiaoa Changshou Village, Jiangling Community
Dishes
Three-Cup IntestinesThree-cup intestine is a dish featuring pork intestines as the main ingredient, simmered with rice wine, soy sauce, and sesame oil to make the intestines flavorful and tender. Garlic, ginger, and holy basil are typically added for enhanced aroma.
Three-Cup DuckThree-cup duck is a Chinese dish made with duck meat, rice wine, soy sauce, and sesame oil. Duck is stir-fried with ginger, garlic, and scallions, then simmered slowly with the seasonings until flavorful.
Hand-Beaten Squid BallsFresh squid is hand-beaten to create a gelatinous texture, then shaped into balls and cooked. The result is tender, flavorful, and perfect for soups or stir-fries.
Sea Urchin Fried RiceSea urchin fried rice is made with rice, fresh sea urchin, eggs, and green onions. First, stir-fry the rice, then add sea urchin and eggs, and finally season and mix well.
Sea-Land-Air Salted Pork Bone PorridgeA Cantonese-style porridge combining seafood, meat, and poultry, simmered in salted pork bone broth for rich flavor.
Stewed Whole PigA dish featuring a whole pig slowly stewed with soy sauce and spices until tender, offering rich flavor and succulent meat.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Bamboo Basket Seafood PlatterA creative dish featuring fresh seafood like shrimp, crab, shellfish, and squid, steamed or quickly stir-fried and served on a bamboo basket to preserve natural flavors.
Braised Fish Dumplings with Fragrant LoofahA dish of tender loofah and fish dumplings braised in a light broth, seasoned with ginger and scallions for a fresh, savory flavor.
Egg and Quail Egg Steamed OysterA delicately steamed dish featuring eggs, quail eggs, and fresh oysters, offering a tender and savory taste.