Close

An Li Yan Private Kitchen

特色菜 · ⭐ 4.2

No. 94 Zhongxing Avenue

Dishes

• 

  Anli Stir-fry

  A dish featuring fresh Anli fish stir-fried with peppers and garlic, delivering a savory and slightly spicy taste.
• 

  Torn Flatbread

  Hand-teared flatbread is a type of dough made primarily from flour, water, and a small amount of salt, which is kneaded into a dough, allowed to rest, then divided into small portions, flattened, and cooked on a pan or in an oven until fully done. The name comes from the fact that no knives are used during preparation—instead, the dough is torn by hand into strips or pieces. The finished product has a slightly crispy outer layer and a soft interior, with distinct layers and a rich texture.
• 

  Spicy麻 Sichuan Lotus Root Slices

  A cold dish made from sliced lotus root, seasoned with Sichuan pepper, chili, and garlic for a refreshing, numbingly spicy flavor.
• 

  Stir-fried River Shrimp

  Stir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.
• 

  Luji Stone Pot Chicken

  Luji Stone Pot Chicken features fresh chicken with potatoes, tofu, and green/red peppers, slow-cooked in a stone pot. The broth is rich and savory, with tender chicken and a distinctive aroma.
• 

  Beef Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
• 

  Beef Shank Stewed with Chanterelles

  Beef shank slowly stewed with chanterelles, resulting in tender meat and rich, savory broth infused with earthy mushroom flavor.
• 

  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
• 

  Spicy Oil Marinated Sea Catch Squid

  Freshly caught squid is blanched and tossed in spicy oil and a special dressing, offering a crisp texture and bold, numbing heat.
• 

  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
• 

  Golden Soup Wild Rice Shrimp Balls

  Shrimp balls made from fresh shrimp, cooked with wild rice in a golden broth, offering a delicate and savory taste.
• 

  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
• 

  Braised Bighead Carp with Pancake

  A dish featuring bighead carp simmered in a savory sauce with tofu and pancakes, resulting in tender fish and rich flavor.

Reviews