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Wu's Grandfather (Kunbei Road Branch)

农家菜 · ⭐ 4.6

No. 593 Kunbei North Road, Chengbei

Dishes

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  Braised Taro with Pork

  A savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
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  Old Goose in Rural Style

  Old goose stewed slowly with ginger, scallions, and spices, resulting in tender meat and rich broth.
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  Salted Pork with Bamboo Shoots

  A traditional Chinese dish made by stewing salted pork with fresh bamboo shoots, resulting in a savory and aromatic flavor.
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  Earthen-Baked Sunfish

  A dish featuring fresh sunfish slowly cooked in earthenware with ginger, scallions, and garlic, resulting in tender, flavorful fish.
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  Earthen Pot Stewed Tofu

  A traditional Chinese dish made by slow-cooking soft tofu with pork belly, mushrooms, and greens in an earthen pot, resulting in a rich, savory flavor.
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  Dry-Braised Hoof Tendons

  A Chinese dish made by slow-cooking pig trotter tendons in a savory sauce until tender and flavorful.
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  Spicy Pot-Braised Tofu with Leaves

  Dry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Clam Steamed Egg

  A delicate dish made by steaming clams and eggs together, resulting in a tender and savory flavor.
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  River Delicacies Platter

  A platter featuring fresh river fish, shrimp, and mussels, prepared by steaming, braising, or pan-frying to highlight their natural flavors.
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  Braised Fish Hooks

  A Chinese dish made by slow-cooking fresh fish hooks with soy sauce, sugar, and aromatics until tender and flavorful.
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  Quzhou-Style Pork Blood Casserole

  Quzhou-Style Pork Blood Casserole is a local specialty dish originating from Quzhou, Zhejiang Province. Main ingredients include fresh pork blood, pork slices, pork intestines, bean sprouts, and fried tofu puffs. During preparation, the pork blood is cut into pieces and blanched, while the pork intestines are cleaned and sectioned. Rapeseed oil is used to sauté ginger, garlic, and chili until fragrant, followed by stir-frying the pork slices and intestines. Then, broth is added and brought to a boil. The pork blood pieces, bean sprouts, and fried tofu puffs are added and simmered over medium heat to absorb flavors. Finally, it is garnished with chopped scallions or cilantro before serving. The dish features a rich broth and a variety of ingredients.
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  Quzhou-style Stir-fried Chicken

  A Hunan-style stir-fried chicken dish made with fresh chicken, chili peppers, and aromatic spices, known for its spicy and savory flavor.
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  Sizzling Frog Legs

  Sizzling frog legs is a dish featuring frog meat as the main ingredient, stir-fried quickly on a hot iron plate with garlic, ginger, chili, and other seasonings. The tender, flavorful meat is typically seasoned with soy sauce, cooking wine, and oyster sauce.
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  Hooked Fish with Cucumber Stew

  A dish featuring hooked fish and cucumber stewed together in a savory sauce, combining tender fish with crisp cucumber in a rich broth.

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