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Youzi Youwei · Small Bowl Dishes · Appetizing Stir-Fry (Binhai New Area Store)

特色菜 · ⭐ 3.7

No. 439, Xiangyang West Street, Beijie No. 4

Dishes

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  东坡肉焖干豆角

  东坡肉焖干豆角是一道以五花肉和干豆角为主要食材的菜肴。五花肉切块后焯水去腥，与干豆角一同放入锅中，加入酱油、糖、料酒等调料，慢火焖煮至肉质软烂、豆角入味。
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  冰爽雪碧

  冰爽雪碧是一道以雪碧汽水为主要原料的饮品，加入冰块和柠檬片或青柠片进行搭配。制作时将雪碧倒入杯中，加入适量冰块，可根据喜好添加柠檬片或青柠片增加清新风味。
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  Stir-Fried Pork Heart with Green Chili

  Green pepper stir-fried with heart meat is a Chinese home-style dish. Thinly sliced heart meat and washed, stem-removed green peppers are stir-fried together with seasonings until cooked through.
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  巴蜀口水鸡热销

  口水鸡以鸡腿肉或整鸡为主料，煮熟后撕成条状，拌入花椒、辣椒油、蒜末、姜末、葱花、芝麻等调料，口感鲜嫩，风味浓郁。
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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  干煸小酥肉

  干煸小酥肉是一道以猪肉为主要食材的中式菜肴，将猪里脊肉切条后裹上淀粉和鸡蛋液，油炸至表面酥脆，再与葱、姜、蒜等辅料一同翻炒，使肉条更加入味。
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  蜀香回锅肉

  蜀香回锅肉是一道以五花肉为主料的川菜，将五花肉煮熟后切片，再与豆瓣酱、蒜苗、青椒等配料一同炒制而成。制作过程中需先煸炒五花肉出油，再加入调料和配菜翻炒均匀，使肉片吸收调味汁。
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  Fish-Flavored Chicken Strips

  Fish-flavored shredded chicken is made with chicken breast, wood ear mushrooms, carrots, and green peppers. Chicken is marinated, stir-fried with vegetables, and seasoned with a special fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallions, doubanjiang, and cornstarch.
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  Spicy Grilled Fish

  Spicy grilled fish is a dish made primarily with fish, combined with various spices and seasonings and grilled to perfection. After marinating, the fish is placed on a grill and cooked until golden and crispy on the outside, spicy and numbing on the skin, while remaining tender and juicy inside. Paired with an array of accompaniments, it delivers a unique and unforgettable flavor.
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  Spicy Lobster Tails

  Spicy lobster tails is a dish made primarily from lobster tails, enhanced with various spices and chili peppers. After cooking, the lobster tails absorb the essence of the spicy and numbing broth, turning a tempting red color. The dish is flavorful, spicy, and aromatic, with a rich sauce, making it a popular choice for summer gatherings.

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