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A Po Wan Restaurant (Dongzhi Road Branch)

农家菜 · ⭐ 3.8

No. 132, Dongzhi Road, Shushan District (East side of Tonghe Yiju Shidai)

Dishes

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  Wanfo Lake Fish Head Stew

  Wanfo Lake Fish Head Stew features a fresh fish head from Wanfo Lake, simmered with tofu, mushrooms, and ham for a rich, savory broth.
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  Dabie Mountain Native Chicken

  Dabie Mountain native chicken is a dish primarily made with locally raised free-range chickens, typically prepared by slow stewing. After blanching the chicken, it is cooked together with辅料 such as ginger slices and scallions in a pot, adding an appropriate amount of water or broth. It is then slowly stewed over low heat until the meat becomes tender, preserving its original flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Old-fashioned Sugar Ribs

  Old-fashioned sugar ribs is a Chinese dish made with pork ribs, marinated and slowly stewed with sugar and seasonings. Its outer layer is crispy and fragrant, while the meat is tender and juicy, with a sweet and salty flavor.
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  Tomato and Pork Ball Pot

  A hearty dish made with fresh tomatoes and pork meatballs, simmered together to create a rich, tangy sauce perfect for rice.
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  Fried Tofu with Tofu Skin Stir-fry

  A classic Chinese dish made by stir-frying soft tofu and tofu skin with aromatics, resulting in a savory, tender texture.
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  Wild Softshell Turtle

  Wild softshell turtle cooked with ham and chicken, slow-braised to tender perfection, rich in flavor and nutrition.
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  Golden Soup Four Delicacies Pot

  Golden Soup Four Delicacies Pot is a hot pot dish characterized by its rich golden-yellow soup base. The main ingredients typically include four types of handcrafted balls: shrimp paste balls, beef balls, fish balls, and pork balls, symbolizing the 'Four Delicacies.' The soup base is often made by simmering pumpkin, carrots, or yellow bell peppers, giving it a natural golden color and a slightly sweet taste. During preparation, the vegetables are boiled into a thick soup, strained to serve as the pot base, and then the four types of balls along with other ingredients like mushrooms and vegetables are added and cooked together. The soup is mellow and savory, with the balls having a springy texture, resulting in a mild and flavorful dish.
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  Grandmother's Braised Pork

  A classic Chinese home-style dish made with pork belly slowly braised in a savory-sweet sauce until tender and glossy.
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  Eel King Pot

  Eel King Pot is a clay pot dish featuring fresh yellow eel as the main ingredient. Key components include boneless eel segments, garlic, ginger, onion, and green/red peppers. The eel is briefly marinated with cooking wine and starch, then stir-fried with other ingredients in a clay pot over high heat. Soy sauce, oyster sauce, and other seasonings are added before covering to simmer briefly, allowing flavors to meld. The dish is served hot with tender eel and rich sauce.

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