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Yongxiang Yuan Rice and Dishes (Kunshan Store)

家常菜 · ⭐ 3.2

No. 1279 Huayuan Road

Dishes

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  Braised Chicken Feet

  Braised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
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  Salted Pork and Vegetable Rice

  A traditional Chinese dish made by stir-frying salted pork and vegetables, then mixing with rice to create a savory, aromatic meal.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Dry Pot Small Fish

  A spicy Sichuan dish made with small fish and vegetables, stir-fried in a dry pot with chili and garlic for a rich, aromatic flavor.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Egg Skin Blood Soup

  A soup made with egg skin and pig's blood, gently cooked to create a smooth and savory dish.
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  Tomato and Egg Stir-Fry

  Tomato and egg stir-fry is a classic Chinese home-style dish. Eggs are scrambled and set aside, tomatoes are chopped and softened, then mixed with eggs and seasoned with salt. Simple to make, rich in flavor.
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  Chicken Blood and Egg Skin Soup

  A soup made with chicken blood and duck egg skin, simmered with ginger and salt for a smooth, savory flavor.

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