Da Ji Da Li Luoyang Stir-Fried Chicken (Fengshou Road Branch)
地方菜 · ⭐ 4.3
Near Yanxi Residential Community (South Zone), No. 9 Fengshou Road
Dishes
Linyi Stir-Fried Lu Hua RoosterA Lu cuisine dish featuring Lu Hua rooster stir-fried with ginger, garlic, and chili for a savory, aromatic flavor.
Linyi Stir-Fried Luhua RoosterLinyi Stir-Fried Luhua Rooster is a specialty dish from Linyi, Shandong. It primarily uses locally free-range Luhua rooster. The chicken is chopped into pieces, then stir-fried over high heat with aromatics like scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. Soy sauce and cooking wine are added for seasoning. The dish is cooked until the chicken is firm, flavorful, and coated in a rich, reduced sauce. It features tender, chewy chicken with a savory, slightly spicy taste, showcasing the Shandong cuisine's emphasis on wok heat and savory sauces.
Stir-fried King Oyster Mushrooms with Garlic LeavesStir-fried King Oyster Mushrooms with Garlic Leaves is a quick home-style dish featuring fresh king oyster mushrooms and garlic leaves. The mushrooms are sliced and stir-fried until slightly browned and tender, then garlic leaves are added and quickly tossed. Seasoned simply with salt and a dash of light soy sauce, the dish is cooked until the leaves wilt and the flavors meld. It offers a tender texture with the earthy aroma of mushrooms and the pungent fragrance of garlic leaves.
Fish Stewed with TofuA Chinese home-style dish featuring fresh fish and soft tofu, gently stewed together in a savory sauce until tender and flavorful.
Shandong Mixed SaladShandong mixed salad is a cold dish made primarily from fresh vegetables such as cucumber, carrot, bean sprouts, cilantro, and wood ear mushrooms, combined after washing and cutting. Season with soy sauce, vinegar, garlic, sesame oil, and a touch of sugar.
Signature Stir-Fried Crispy CartilageSignature Stir-Fried Crispy Cartilage is a dish primarily made from pork cartilage. The cartilage is cut into small pieces, blanched or marinated, then stir-fried over high heat with dried chili peppers, Sichuan peppercorns, garlic slices, and ginger. The cartilage has a crispy and chewy texture, seasoned mainly with savory and slightly spicy flavors. The cooking process emphasizes heat control to achieve a slightly charred exterior while maintaining tenderness inside. It is often paired with green peppers or onions for added color and texture.
Signature Shaoxing Wine Braised PorkA classic Chinese dish featuring slow-cooked pork belly simmered in Shaoxing wine, resulting in tender, flavorful meat with a rich, aromatic sauce.
Free-range ChickenFree-range chicken is a flavorful dish made from chickens raised naturally, cooked simply to highlight its rich taste and tender texture.
Stir-fried Chicken PancakeA dish made by stir-frying chicken with eggs and seasonings, forming a crispy and tender pancake.
Stir-fried Yimeng Sausage with ChiliStir-fried Yimeng Sausage with Chili is a dish featuring the specialty sausage from the Yimeng region of Shandong. Main ingredients include Yimeng sausage, green and red chili peppers, garlic, ginger, and cooking oil. The sausage is sliced and peppers are cut into sections. Garlic and ginger are stir-fried in hot oil until fragrant, followed by the sausage slices until slightly crispy and oily. Chili peppers are then added and quickly stir-fried until tender. The dish has a bright red color, with savory sausage and crisp, mildly spicy peppers, making it a simple and quick home-style dish.
Fresh Chicken Soup with Shepherd's PurseFresh Chicken Soup with Shepherd's Purse is a light home-style soup dish. The main ingredients are fresh chicken and shepherd's purse (a wild vegetable of the Brassicaceae family). The chicken is first simmered into a clear broth to preserve its original flavor. When the soup boils, cleaned shepherd's purse is added and briefly blanched until the leaves soften but remain bright green. The soup is clear, with chicken providing a savory base and the vegetable offering a refreshing, slightly aromatic taste. Seasoning is simple, usually just salt or a little ginger to highlight the natural flavors of the ingredients.