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Jiangnan Cuisine (Dazhong Plaza Branch)

家常菜 · ⭐ 4.0

No. 69, Zhongyi Street, Dazhong Square

Dishes

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  Pork Tripe Chicken Stew

  A Cantonese stew made with pork tripe and chicken, slow-cooked to tender perfection for a rich, savory broth.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Half Cantonese Roast Duck

  Half a Cantonese-style roast duck made from premium duck, marinated, air-dried, then roasted in a hanging oven. Crispy skin, tender meat, bright red color, and honey-like aroma.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Half-portion Boiled Chicken

  A half portion of tender boiled chicken, prepared by gently poaching in water and served with ginger and scallion dipping sauce for a delicate flavor.
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  Lotus Leaf-Wrapped Chicken

  A traditional Chinese dish where a whole chicken is marinated, wrapped in lotus leaves, sealed with clay, and roasted over charcoal. The meat becomes tender and infused with the aroma of lotus leaves.
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  Broad Bean Stew

  A hearty stew made with fresh broad beans and pork, slowly cooked to a rich, savory flavor.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Stir-fried eggs with chives

  Scallion omelette is a home-style dish made primarily with scallions and eggs. Cut scallions into segments, beat eggs, then stir-fry eggs first, set aside. Stir-fry scallions until fragrant, then mix in the eggs and stir well.
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  Spicy Grilled Frog Legs

  Spicy grilled frog legs are made primarily from frog legs, which are marinated and then baked in an oven. During marination, chili peppers, Sichuan peppercorns, ginger, and garlic are added to season the meat thoroughly. The dish is evenly cooked to ensure the frog meat remains tender inside while the skin develops a slightly crispy texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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