Lao Yuanzi Private Kitchen (Xindu New City Branch)
特色菜 · ⭐ 3.4
Building 4, No. 1, North Section of Shulong Avenue, Annex No. 120
Dishes
Pork Bone and Winter Melon SoupA comforting soup made by simmering pork bones to extract rich flavor, then adding winter melon for a delicate, nourishing dish.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stir-fried Green Chili with Preserved MeatA classic Chinese home-style dish made by stir-frying fresh green chili peppers with preserved meats like cured pork or sausage. The savory aroma of the meat blends perfectly with the crisp, slightly spicy flavor of the peppers.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
KimchiKimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
Fried Tofu Home-style FishA home-style dish featuring fried tofu and fish, combining crispy tofu with tender fish in a savory sauce.
Stir-Fried Eggplant with Pork BitsA classic Chinese home-style dish made by stir-frying eggplant with minced pork, seasoned to perfection.
蒜苔炒腊味蒜苔炒腊味是一道以蒜苔和腊味为主要食材的中式家常菜。蒜苔切段备用，腊味（如腊肠或腊肉）切片，热锅下油，先煸香腊味，再加入蒜苔翻炒至断生，调味后即可出锅。
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
麻辣鸡麻辣鸡是一道以鸡肉为主要食材的菜肴，通常选用鸡腿肉或鸡胸肉，切块后用料酒、姜片等腌制，再经油炸或水煮处理。随后加入辣椒、花椒、豆瓣酱、蒜、姜、葱等调料炒制而成，使鸡肉充分吸收麻辣风味。