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Si Lin · Grandpa's Private Recipes · Family Banquet · Elegant Gan Cuisine (Yingxiang Branch)

特色菜 · ⭐ 4.5

Buildings 16, Floors 1–2, Phase I, Xinlv Mingyuefu Project (formerly Xinlv Mingyuefu Sales Office)

Dishes

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  Original Flavor Snowflake Beef Brisket

  A dish featuring premium beef brisket with snowflake marbling, slowly stewed to tender perfection, preserving the natural flavor of the ingredients.
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  Stir-Fried Beef Noodles

  Beef stir-fried rice noodles is a home-style dish primarily made with tender beef and细米粉. The preparation is simple: first, slice the beef thinly and marinate it with seasonings; then cook the rice noodles to about 70-80% doneness. Next, stir-fry the beef in hot oil until it changes color, add the rice noodles, vegetables, and appropriate seasonings, and quickly stir-fry until well combined.
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  Braised Old Duck

  A slow-cooked duck dish made with aged duck and aromatic spices, resulting in tender meat and rich flavor.
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  Braised Pork Belly

  Home-style braised pork belly is a classic Chinese dish, primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color, cooking wine, soy sauce, and other seasonings to slowly braise until the meat is tender and the sauce is rich.
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  Braised Year-old Softshell Turtle

  Braised century turtle is a dish made from aged turtle with scallions, ginger, garlic, soy sauce, sugar, and yellow wine, prepared by blanching, stir-frying, and slow cooking. The turtle meat becomes tender and the broth rich after long stewing.
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  Red Fermented Rice Braised Large Yellow Croaker

  Red Fermented Rice Braised Large Yellow Croaker is a dish featuring fresh large yellow croaker cooked with Fujian specialty red fermented rice. The primary method involves marinating the cleaned fish with red fermented rice, cooking wine, ginger, and garlic, followed by braising or steaming. The red fermented rice, made from glutinous rice fermented with red yeast mold, imparts a unique wine aroma, slight sweetness, and vibrant red color to the fish. The finished dish has tender flesh with the rich, distinctive flavor of red fermented rice.
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  Grassland Hand-Grabbed Lamb Ribs

  Grassland hand-grabbed lamb ribs use Mongolian lamb ribs marinated and grilled over charcoal, resulting in tender, juicy meat with a rich aroma, traditionally eaten by hand to reflect grassland culinary culture.
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  Steamed White Fish with Chicken Broth

  Clean the white fish and make diagonal cuts on it. Add ginger slices and cooking wine to marinate for a while, then steam in a steamer until cooked through. After steaming, pour out the excess water, drizzle with chicken stock, and steam for a few more minutes to allow the flavors to penetrate. Finally, garnish with sliced green onions.

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