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Kangling Zhengde Chunbing Yinyan 57 Hairuo

农家菜 · ⭐ 3.7

No. 57, Kangling Village, Taiyan Road

Dishes

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  Ten-Person Spring Pancake Feast

  A ten-person spring pancake banquet features spring pancakes as the main dish, served with various stir-fried dishes. Key ingredients include thin pancake wrappers, shredded pork, bean sprouts, carrot strips, cucumber strips, and egg pancakes, prepared by stir-frying or mixing, then wrapped into the pancakes for eating.
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  Pumpkin

  Peel and cut the pumpkin into pieces, then steam, boil, or roast until tender. It is often cooked with other ingredients, such as making pumpkin porridge or stewing with meat to enhance flavor.
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  Braised Pork Belly with Preserved Vegetable

  A large bowl of Beijing-style braised pork with preserved mustard greens features fatty pork belly boiled, stewed until tender, sliced and arranged in a bowl, then topped with seasoned dried mustard greens and steamed. The dish boasts a glossy red color, tender meat, and flavorful greens soaked in rich meat juices.
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  Scrambled Eggs

  Scrambled eggs is a simple and popular Chinese home-style dish. The main ingredient is eggs, which are beaten and then fried in a hot pan with oil until golden brown on both sides. The finished dish has an appealing color and a rich egg aroma.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Braised Pork Trotter

  Braised pork knuckle is primarily made from pork trotters, which are blanched, simmered, cooled, sliced, and then marinated in a sauce made from soy sauce, sugar, and spices. It has a soft and chewy texture with rich flavor.

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