Ouyang Flavor Restaurant (Pengzhou Branch)
川菜 · ⭐ 3.5
No. 58, Jianshe Lane
Dishes
Twice-Cooked Pig's SnoutTwice-Cooked Pig's Snout is a Sichuan dish made with pig's snout, which is blanched, sliced, and stir-fried with bean paste, chili, and other seasonings, offering a fresh and slightly spicy flavor.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Braised Eel with EggplantEel and eggplant are braised together, resulting in tender fish and soft, flavorful vegetables.
Fried Egg SoupA simple and nutritious soup made by cooking beaten eggs in broth or water, resulting in a smooth, delicate texture.
Bamboo Shoots and Wood Ear Mushroom with Pork SlicesA classic Chinese dish featuring tender pork slices, crisp bamboo shoots, and wood ear mushrooms stir-fried in a savory sauce.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Numbing Pork KidneyA spicy Sichuan dish made with pork kidneys stir-fried with Sichuan peppercorns and chili, delivering a numbing and fiery flavor.