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80s Crawfish (Pingshan Branch)

川菜 · ⭐ 3.4

No. 168, Renmin West Road, Kengzi Subdistrict

Dishes

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  Cabbage and Egg Fried Noodles

  A classic home-style dish made with cabbage, eggs, and fried noodles, offering a savory and satisfying meal.
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  嗦螺

  嗦螺是一道以田螺为主要食材的菜肴，通常将田螺洗净后与辣椒、姜、蒜、豆瓣酱等调料一同炒制或炖煮，使其入味。食用时用嘴吸食螺肉，口感鲜嫩，汤汁浓郁。
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  Braised Pork with Potatoes

  Potato braised pork is a classic dish, primarily made with pork belly and potatoes. The preparation involves cutting the pork belly into pieces, stir-frying it, adding seasonings to braise, then adding potato pieces to cook together until flavorful, and finally reducing the sauce.
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  Stir-Fried Beef Rice Noodles

  Stir-fried beef and rice noodles is a Chinese dish featuring beef and rice noodles as main ingredients. The rice noodles are cut into segments and stir-fried with sliced beef, seasoned with soy sauce and oyster sauce, along with葱姜蒜 and vegetables for a quick, flavorful dish.
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  Stir-Fried Rice Noodles

  A stir-fried rice noodle dish made with vegetables, meat, or seafood, known for its quick cooking and savory flavor.
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  Sauce-Flavored Bullfrog Stew

  A hearty stew featuring tender bullfrog meat simmered in a rich, savory sauce with spices and aromatics.
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  Kingway Beer

  Kingway Beer is a popular Chinese beer brand made from water, barley malt, hops, and yeast. It has a crisp, refreshing taste with subtle malt aroma and a slightly bitter finish.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
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  Spicy Grilled Live Carp

  Fresh carp is marinated and grilled over charcoal, then served with a spicy chili and Sichuan pepper sauce for a bold, numbingly delicious flavor.
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  Spicy Clams

  Spicy clams is a dish made with clams as the main ingredient, cleaned and stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings. First, blanch clams to remove sand, then sauté aromatics in hot oil, add clams and stir-fry, finally season and reduce sauce.

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