Xu Dingsheng Folk Cuisine (Yangrenjie Branch)
川菜 · ⭐ 4.0
No. 11 Tenghuang Road
Dishes
Bamboo-Wrapped Pork RibsA traditional Chinese dish featuring pork ribs marinated and wrapped in lotus leaves, then slow-cooked to tender perfection with a fragrant herbal aroma.
Big Knife Braised PorkA traditional Sichuan home-style dish made with pork belly sliced thick and braised with fermented bean paste, chili, and Sichuan peppercorns for rich, spicy flavor.
Braised Beef Tendon with Wood Ear Mushrooms in Clay PotA traditional Chinese dish featuring beef tendon and wood ear mushrooms slowly braised in a clay pot, resulting in rich flavor and tender texture.
Private Recipe Pork Rib Lotus Root SoupA rich, slow-cooked soup made with pork ribs and lotus root, known for its creamy broth and tender ingredients.
Sweet and Sour CarpA classic Chinese dish made with carp fried until golden and glazed in a sweet and sour sauce.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Jade Spinach PotA dish made with fresh spinach stir-fried with garlic and ginger, featuring a vibrant green color and light, refreshing taste.
Blanched FishSteamed fish is a dish made with fresh fish, typically grass carp or carp. The fish is sliced and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings to preserve its tender texture.
Spicy Chicken in SauceA spicy cold dish made with chicken and a flavorful sauce, popular in Sichuan cuisine.
Flying Dragon FishA flavorful dish made with fresh carp, simmered in a secret sauce and spices, resulting in tender fish and rich, aromatic broth.