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Wanxiang Hui Guaiyu (Chao Xin Jia Yuan Store)

地方菜 · ⭐ 3.8

No. 10, Floors 1–2, Building 8, Zone 1, Chaoxin Jiayuan East Community, Chaoyang District

Dishes

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  Salted Duck

  Bǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
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  Stir-fried Chicken Grass

  Clear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
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  Stir-fried Water Bamboo

  Stir-fried water bamboo is a home-style dish primarily made with water bamboo. After peeling and slicing or shredding the water bamboo, it is quickly stir-fried in hot oil. Garlic cloves and green onion segments can be added as seasonings to enhance aroma, then seasoned and served.
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  Special Three Fresh Pot

  A dish featuring shrimp, fish, and pork simmered in broth with mushrooms and greens, offering a rich and savory flavor.
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  Anhui Rural Chicken Soup

  Southern Anhui native chicken soup is made with locally raised free-range chickens, supplemented with goji berries, red dates, and ginger slices, slowly simmered for a delicate flavor. The chicken is tender, the broth clear, and the dish highly nutritious.
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  Stone Pot Chicken

  Stoneware chicken is a dish made with chicken as the main ingredient, combined with辅料 like potatoes, green peppers, and onions, slow-cooked in a stone pot. Chicken is blanched first, then cooked with vegetables in a heated stone pot with seasonings.
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  Braised Pork Ribs

  Braised pork ribs is a classic Chinese dish made with pork ribs as the main ingredient, marinated and then braised with caramelized sugar. It has a bright red color, tender texture, and rich sauce, making it beloved by diners.
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  Assorted Preserved Meats Steamed

  腊味合蒸 is a traditional dish made primarily with cured meats such as cured pork, sausage, and fish, along with适量 of ginger slices and green onion segments, steamed together in a steam pot. The dish relies on steaming to fully release the aromatic flavors of the cured ingredients, allowing them to blend harmoniously.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  葱油河虾

  葱油河虾是一道以新鲜河虾为主料，配以葱段、姜片等辅料，通过热油爆香葱姜后加入河虾翻炒而成的菜肴。制作时先将河虾洗净去须，再用油煸炒至变色，最后淋入适量调味汁，使味道渗入虾肉。
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  Egg Dumpling

  Egg dumplings are a traditional Chinese snack made by spreading egg liquid into a thin film in a pan, wrapping it around a filling of minced pork or shrimp, then rolling it into a dumpling shape and steaming or frying until cooked. The main ingredients are eggs and meat filling. The preparation requires evenly spreading the egg mixture, adding the filling, and folding it into shape.
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  Duck Tongue and Foot Stew

  Duck tongues and duck feet, after blanching, are simmered slowly in a clay pot with ingredients such as ginger slices and scallions, along with clear broth or water, until the ingredients become tender and flavorful, and the soup becomes rich and aromatic.

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