Guoli Zhuang Old Restaurant (Binshui Cheng Branch)
地方菜 · ⭐ 3.9
40 meters west of the intersection of LinQuan Road and YingShang Road
Dishes
Homestyle Pot-Braised ChickenA rustic dish featuring free-range chicken stewed in a clay pot with potatoes and peppers, resulting in tender meat and rich flavor.
Spicy Stir-Fried CabbageDry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
Spicy Beef Offal Stir-FryDry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
Special Aromatic Hot Pot Live Freshwater FishFresh freshwater fish is stir-fried with bean sprouts, green and red peppers, onions, and spices like Sichuan peppercorns, dried chilies, ginger, and garlic, resulting in a rich, spicy, and aromatic flavor.
Stone Pot Snow Cabbage Pork IntestinesA Sichuan dish featuring pork intestines and pickled mustard greens simmered in a stone pot, delivering a rich, savory flavor.
Braised GooseA traditional Chinese dish made by slow-cooking goose meat in soy sauce, sugar, and seasonings until tender and flavorful.
Bamboo Root Stir-Fried with Shredded PorkA dish made by stir-frying fresh bamboo roots and shredded pork, seasoned with garlic and ginger for a savory and crisp taste.
Guo Li Zhuang Signature Sanhuang ChickenGuo Li Zhuang Signature Sanhuang Chicken is a Chinese dish made with Sanhuang chicken and various seasonings and spices simmered together. The chicken is tender and juicy, with a rich and flavorful taste.
Chicken Broth TofuA dish made with soft tofu simmered in chicken broth, resulting in a delicate and savory flavor.
Huangshan Stinky Guilin FishHuangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.