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People's Kitchen Home-style Cuisine (Zhonghe Bridge Branch)

家常菜 · ⭐

No. 5 Zhongheqiao Road, Building 1, Units 15–16

Dishes

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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Stir-fried Local Chives with Free-range Eggs

  Stir-fried Local Chives with Free-range Eggs is a home-style dish made primarily with locally grown chives and free-range eggs. The eggs are beaten and scrambled first, then set aside. The chives are cut into sections and quickly stir-fried before the scrambled eggs are added back to the wok. Seasonings are incorporated, and everything is tossed together until well combined. The dish features a vibrant yellow and green color palette and highlights the natural flavors of the ingredients.
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  Steamed Silver Carp

  Steamed silver carp is a dish featuring fresh silver carp as the main ingredient. After cleaning, it's steamed with ginger slices and scallions over high heat, preserving its natural flavor without excessive seasoning.
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  Braised Lamb with Chinese Cabbage and Vermicelli

  A Chinese dish featuring lamb, Chinese cabbage, and vermicelli, slow-cooked to create a rich, savory flavor.
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  Boiled River Shrimp in Salt Water

  Salted river shrimp is a dish made with fresh river shrimp. After cleaning, the shrimp are boiled in salted water with ginger slices and green onions, then drained and served. Simple to prepare, it preserves the shrimp's natural flavor.
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  Chrysanthemum Brain Duck Egg Soup

  Chrysanthemum brain duck egg soup is a soup made primarily with duck eggs and chrysanthemum. The duck eggs are cooked and then stewed with chrysanthemum, resulting in a light and fresh taste.
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  Steamed Black Rice

  Steamed Black Rice is a traditional Chinese snack or staple dish, primarily made from black rice (usually glutinous or regular rice dyed with plant juice, such as from the leaves of Vaccinium bracteatum). The rice is soaked for several hours to absorb water, then steamed in a steamer or pot over medium heat for about 30-40 minutes until fully cooked, soft, and glossy black. The finished dish has distinct, glutinous grains with a subtle plant aroma.
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  Stir-Fried Bamboo Shoots with Preserved Pork

  This dish features fresh bamboo shoots stir-fried with cured pork. The preserved pork is sliced and stir-fried first to release its fat and aroma, then bamboo shoot slices are added and quickly stir-fried. Common seasonings include minced garlic and dried chili peppers. The dish is cooked until the bamboo shoots are tender and the pork is fragrant. It presents an oily sheen, with a savory flavor, crisp bamboo shoots, and chewy preserved pork.
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  Leek Dumplings

  Chinese chives dumplings are a type of dumpling made with flour-based wrappers and a filling primarily composed of fresh Chinese chives and pork. The chives are chopped and mixed with ground pork, then seasoned and combined to form the filling. This mixture is placed into rolled-out dough wrappers, sealed by pinching the edges, and then cooked by boiling or steaming before serving.

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