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Craftsmanship Kitchen (Zhengrong Runjincheng Branch)

特色菜 · ⭐ 3.8

Room 103, Building 20, No. 2 Wangjiang Road

Dishes

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  Five-Spice Snail

  Five-Spice Snail features fresh snails simmered with five-spice powder and aromatic herbs, delivering a rich, savory flavor.
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  Grandmother's Vegetable Stir-Fried with Eggs

  Grandmother's vegetable stir-fried with eggs is a home-style dish made primarily from grandmother's vegetables (a type of pickled vegetable) and eggs. The preparation is simple: beat the eggs, chop the grandmother's vegetables finely, heat a wok with oil, pour in the egg mixture and stir-fry until set, then add the chopped vegetables and stir-fry until cooked through.
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  Dry-Cut Beef

  Dry-cut beef is a traditional Sichuan cold dish made by slicing beef and air-drying or low-temperature drying it, then seasoned with chili and Sichuan pepper for a spicy, aromatic flavor.
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  Braised Chicken with Edamame

  A classic Chinese dish featuring tender young chicken and fresh edamame, simmered in savory sauce until flavorful and tender.
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  Hunan Stir-Fried Pork

  Hunan-style stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers until just cooked, seasoned and finished. Garlic and ginger are commonly used for aroma.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Braised Lotus Root Balls

  A Chinese dish made by braising lotus root and pork balls in a savory sauce until tender and flavorful.
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  Peanut Shell Snack

  Peanut shells are roasted and seasoned as a crunchy snack, commonly enjoyed in Chinese households.
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  Bamboo Shoot and Pig's Trotter Salad

  A cold dish made with sliced pork stomach and bamboo shoots, seasoned with savory dressing for a refreshing taste.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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