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Three Creek Mouth Old Yard

川菜 · ⭐ 3.9

Hongshi Community, Sanxi Village, Caijiagang Subdistrict, Caijiagang (near Tongxing North Road Station)

Dishes

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  Cold Tapioca Noodles

  Cold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
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  Double Pepper Catfish

  A Sichuan dish featuring catfish stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Dry-burned Fish

  Dry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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  Old Courtyard Braised Chicken (per catty)

  A whole chicken braised slowly with secret sauce and spices, resulting in tender, flavorful meat.
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  Old Courtyard Eel

  A dish made with fresh eel braised in a savory sauce, featuring garlic, ginger, and chili for rich flavor.
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  豆腐鱼

  豆腐鱼是一道以豆腐和鱼为主要食材的菜肴，通常将鱼肉切片或整条放入锅中与豆腐一同炖煮。制作时常用葱姜蒜等调料提香，加入适量水或高汤慢火烹制，使鱼肉鲜嫩、豆腐入味。
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  Sour Cabbage Fish and Loach Stir-fry

  A spicy and sour dish made with fish and loach, seasoned with fermented cabbage and chili.
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  Wheat Cake with Preserved Pork

  A traditional dish made by cooking wheat cake with preserved pork, where the savory pork infuses flavor into the soft, chewy dough.

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