Dao Tai Fu Stir-Fried Meat
特色菜 · ⭐ 4.6
Xiao Beiyi Zhong Road No. 5
Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Mountain Mushroom SoupMountain Mushroom Soup is a broth-based dish featuring a variety of wild edible mushrooms. It primarily uses fresh or dried fungi such as porcini, termite mushrooms, matsutake, and morels, simmered with a broth made from pork bones or old hen. The mushrooms are cleaned and soaked, then slowly stewed with the broth for several hours to fully release their umami flavor into the soup. The soup is clear or light brown in color, with a rich, savory taste and the distinct aroma of wild mushrooms.
Fried Potato Shreds with Millet and Pork CrumbsXiaomi oil渣 potato shreds is a home-style dish made with potato shreds, millet, and fried pork cracklings. The potatoes are sliced thin, blanched or briefly fried, then stir-fried with fragrant millet and cracklings for rich texture and aroma.
Spicy燕唇A Sichuan dish made with pork lips stir-fried with spices, offering a rich, spicy and aromatic flavor.- Stir-Fried Cicada NymphsA Chinese dish made by stir-frying cicada nymphs with garlic, ginger, and scallions, resulting in a crispy and savory flavor.
Pearl SoupPearl soup is made primarily from eggs and starch. Beat the eggs, mix with starch, add water, stir well, then pour into boiling water to form small pearl-like particles. Season with salt and green onions. Simple to prepare, with a smooth and tender texture.
Braised Pork with Napa Cabbage and VermicelliA classic Chinese home-style dish made by slow-cooking pork, napa cabbage, and vermicelli until tender and flavorful.
Classic Sweet and Sour PorkSweet and sour pork is a dish made from pork tenderloin, sliced and coated in starch paste, then deep-fried until golden and crispy. It's finished with a sauce of sugar, vinegar, water, and starch. The dish has a golden color, crispy exterior, and tender interior with a sweet and sour taste.
Doutai Fu Big Mixed SaladA refreshing cold dish made with fresh seasonal vegetables, including wood ear mushrooms, carrots, and cucumbers, tossed in a special sauce.
Doughtai Fu Sweet and Sour PorkA classic Northeast Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce for a crispy texture and tangy flavor.
Soy Sauce Black Bean SproutsSoy Sauce Black Bean Sprouts is a home-style dish featuring black bean sprouts as the main ingredient. Key components include fresh black bean sprouts, garlic, and dried chili peppers. The dish is prepared by stir-frying the sprouts with garlic and chili in hot oil, then seasoned with soy sauce and oyster sauce until tender. It highlights the crisp texture of the sprouts and the rich flavor of the savory sauce.
Spicy Shredded PorkSpicy shredded pork is a dish made primarily from pork strips stir-fried with chili peppers and various spices. After marinating, the pork strips are quickly stir-fried at high heat with chili peppers and garlic to achieve a bright red color and an enticing spicy aroma.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Black Pepper Beef CubesBlack pepper beef cubes is a dish made primarily with tender beef cubes, seasoned with black pepper and various spices. The preparation involves cutting the beef into uniform cubes, marinating it with black pepper and other seasonings, then quickly stir-frying at high heat to preserve the tenderness and freshness of the beef.