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Lao Wei Dao (No.3 Branch)

地方菜 · ⭐ 3.8

No. 57, Xianfu Middle Road, Xianlin Subdistrict

Dishes

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  Shangrao Niutiaosha

  A Jiangxi regional specialty dish made with beef and satay sauce, slow-cooked to tender perfection with rich, savory flavor.
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  Fried Tofu with Oil

  A traditional Chinese home-style dish made by frying tofu slices until golden brown and then stir-frying with garlic and vegetables for a savory, crispy texture.
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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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  Refreshing Seaweed Salad

  A refreshing salad made from seaweed, carrots, and garlic, dressed with vinegar and chili for a crisp, tangy bite.
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  Jiangxi Fried Noodles

  Jiangxi fried rice noodles is a stir-fried dish made primarily with rice noodles, typically including bean sprouts, greens, carrots, and shredded meat. The noodles are stir-fried in oil until cooked, then seasoned and mixed evenly.
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  Stir-Fried Crisp Bamboo Shoots from Jiangxi

  A dish made by stir-frying fresh bamboo shoots with garlic and chili, resulting in a crisp and savory flavor.
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  Jiangxi Stir-Fried Yellow Beef

  Jiangxi Stir-Fried Yellow Beef is made with yellow beef and vegetables like green and red peppers, quickly stir-fried at high heat. The meat is tender and flavorful with a rich savory sauce taste.
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  Steamed Sea Bass with Spicy Chopped Chili in Oil

  Fresh sea bass fillets marinated in spicy chopped chili and oil, then steamed to perfection—delicate fish flavor enhanced by aromatic chili.
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  Stir-fried Pig Lung

  A stir-fried dish made with pig lung and vegetables, known for its quick cooking method and savory flavor.
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  Chopped Pepper Stir-Fried Eggs

  A simple and flavorful dish made by stir-frying eggs with chopped green peppers, resulting in a savory and tender texture.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish made primarily with chicken claws, which are first blanched and then simmered or marinated with spices such as chili peppers, Sichuan peppercorns, ginger, and garlic. The finished dish has a bright red color, a chewy texture, and a rich spicy flavor.
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  Pressure-Cooked Fish Head

  A dish made by pressure-cooking a fresh fish head with ginger, scallions, and seasonings, resulting in tender meat and rich broth.

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