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De Wei Xian Lin Yu Restaurant · Tian Yuan Nong Ji (Lin Yu Dian)

湘菜 · ⭐ 4.7

No. 12-101-102, Baoli Xishan Linyu Residential Community, Heilongtan Road

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Kung Pao Chicken

  Kung 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.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Lemon Sichuan Fish with Sauerkraut

  Lemon sauerkraut fish features fresh fish slices cooked with sauerkraut and lemon slices. After boiling in broth or water, lemon adds acidity. The dish offers tender fish and a rich, tangy flavor.
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  Spicy Hunan-Style Chicken

  Xiang-style drool chicken is a cold dish made primarily from chicken, enhanced with various spices and seasonings. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy sauce. It is garnished with crushed peanuts and cilantro, offering a fresh, tender texture and a deliciously spicy flavor.
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  Huo Palace Stinky Tofu

  Huo Palace stinky tofu is made primarily from tofu, which develops white mold on its surface after special fermentation. During cooking, it is deep-fried until the exterior becomes crispy while the inside retains the delicate texture of the tofu.
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  Stewed Pork with Eggplant

  A dish featuring pork belly and eggplant, where cooked pork is shredded by hand and simmered with eggplant in a clay pot with seasonings until flavorful.
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  Trendy Sauce Rice Bowl

  The viral meat sauce rice dish features rich meat sauce and soft rice, complemented by适量 vegetables and seasonings. Tender meat pieces, cooked to perfection with a balanced fat-to-lean ratio, are stir-fried with spices to create a fragrant and savory sauce. This sauce is then thoroughly mixed with steaming hot rice, allowing each grain to absorb the deep aroma of the meat sauce.
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  Stir-fried Pork with Long Green Chili

  Sichuan pepper stir-fried with pork is a home-style dish primarily made with Sichuan peppers and pork. The preparation is simple: first, slice the pork and marinate it; cut the Sichuan peppers into segments. Then, heat oil in a wok, sauté minced garlic until fragrant, add the marinated pork and stir-fry until it changes color, followed by adding the Sichuan pepper segments and stir-frying until cooked through. Finally, season to taste and serve.
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  Refreshing Spicy Chicken Gizzard

  Sliced chicken gizzards blanched, stir-fried with pickled chili, garlic, ginger threads, and green onions, seasoned with vinegar and chili oil for a spicy and sour flavor.
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  Fermented Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after腌制. The fish is marinated with salt and seasonings for several days to develop its distinctive aroma, then cooked by pan-frying or braising with ginger, garlic, and green onions for a rich flavor.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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