Dongjia Diyi · Goubao Zhuang (Xinghong Store)
家常菜 · ⭐ 4.6
60 meters west of the intersection of Hongkang Road and Xinmei Street, south side of the road
Dishes
Kung Pao ChickenKung 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.
Crispy Fried MeatballsDry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
Dry-burned Yellow CroakerDry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
Farmhouse Big Glass NoodlesFarmhouse big vermicelli is a dish made from potato starch noodles, mixed with shredded cucumber, carrot, and bean sprouts, then dressed with a sauce of soy sauce, vinegar, garlic, chili oil, and sesame oil.
Signature Bone-in Pork RibSignature pork knuckle dish made with pork bones, simmered slowly with soy sauce, cooking wine, ginger, and scallions after blanching to remove odor. Tender meat, rich marrow, and flavorful broth.
Mixed Seafood in Spicy SauceLaozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Dong's Signature EggplantDong's signature eggplant is made from fresh purple eggplants, carefully prepared through a meticulous process. The eggplants are first deep-fried until golden and crispy, then slowly stewed with a specially crafted sauce to fully absorb the rich flavors, resulting in an appealing color and aroma.
Dong's Spicy Fish SlicesDong's Spicy Fish Slices are made with fresh grass carp, sliced and marinated with cooking wine and ginger slices. They are then stir-fried together with bean sprouts, wood ear mushrooms, and other vegetables. Seasoned with fermented broad bean paste, Sichuan peppercorns, dried chilies, and hot oil, the dish is stir-fried until well blended, and finally coated with a prepared sauce to enhance the flavor of the fish slices.
Scallion PancakeScallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
Assorted BonesBone拼 is a dish primarily made with pork, beef, or lamb bones. After blanching, the bones are stewed or braised with seasonings to infuse flavor. Some recipes add fermented black beans, chili, and ginger for enhanced taste, then arrange the bones in a platter for easy serving.
Fish Head with Pancake SpecialA signature dish featuring fresh fish head stewed with scallions, ginger, garlic, and other seasonings. The fish head is pan-fried and then slowly simmered in rich broth, resulting in tender meat and flavorful soup. The baked bread is soaked in the broth, absorbing its essence to create a soft, layered texture.