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East Lake Impression Han Shou Specialties Restaurant (Youyou Town Branch)

特色菜 · ⭐ 4.6

Unit 202, Building S2, Youyou Town, Xinhe Road

Dishes

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  Health-Preserving Cold Mushroom Pot

  A nourishing pot dish made with fresh cold mushrooms, chicken, and medicinal ingredients like goji berries and red dates, slow-cooked to enhance health benefits.
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  Fried Tofu with Country Flavor

  Farm-style fried tofu is a home-style dish made with soft tofu. The tofu is cut into pieces and pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, green peppers, and seasoned with a thickening sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Nanshan Black Goat

  Nanshan Black Goat is a dish featuring high-quality black goat meat from the Nanshan region. Typically, skin-on goat meat is used and cooked with basic seasonings like ginger, scallions, and cooking wine, often through braising or stewing. The meat is firm with a mild gamey flavor, resulting in a dish with a rich, reddish-brown sauce. Some variations include ingredients like radish or dried tofu skin stewed together to absorb the savory broth.
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  Spicy Crawfish

  Spicy crawfish is a dish featuring fresh crawfish as the main ingredient. The crawfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried with chili, garlic, ginger, scallions, and fermented broad bean paste, finally simmered in water or broth until flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Changde-style Fermented Chili Fish Paste

  A traditional Hunan dish featuring fresh carp cooked with fermented chili paste, offering a tangy and spicy flavor profile.
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  Spicy Pot-Braised Chicken

  Dry Pot Chicken is a dish featuring free-range chicken as the main ingredient, paired with potatoes, green peppers, and onions, stir-fried quickly at high heat. The chicken, first blanched, is then stir-fried with seasonings and vegetables, finished with a special dry pot sauce for rich, layered flavor.
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  Shimen Pig Intestines

  Shimen Intestines is a dish primarily made with pork intestines. After cleaning and blanching, the intestines are stir-fried or stewed with seasonings such as chili peppers, ginger, and garlic. Some recipes add fermented broad bean paste and soy sauce to enhance the flavor.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Fatty Intestine Pot

  Fechang Bo is a dish made primarily from pork intestines, cleaned and blanched, then stewed or braised with chili, doubanjiang, ginger, garlic, and other seasonings, typically served with bean sprouts or greens in a clay pot.
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  Braised Eel with Preserved Pork

  A traditional Chinese dish featuring eel and preserved pork, slowly braised to create a rich, savory flavor.
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  Bamboo Shoot and Preserved Pork Trotter

  A traditional Chinese dish featuring preserved pork trotter and bamboo shoots, slow-cooked to blend savory and fresh flavors.

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