Chengyuan Lu Cuisine
地方菜 · ⭐ 4.2
Unit 1-108, Level 1, Building 18, Xin Cheng Xiang Yi Lan Ting
Dishes
Sea Cucumber Rice BowlSea cucumber rice is a dish made primarily with rehydrated sea cucumbers and rice. After soaking, sea cucumbers are simmered in broth or clear soup to absorb flavor, then served over hot rice with the sauce for a rich, savory main course. Ginger slices and scallions are often added to enhance aroma and reduce fishiness.
Steamed Large Sea BassSteamed large sea bass is a dish made with fresh sea bass, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
Stir-fried Pork KidneyStir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Jade Lettuce SaladA refreshing salad made with crisp lettuce and colorful vegetables, dressed in a light sauce for a healthy and vibrant dish.
Old Jinan Style Stir-Fried ChickenOld Jinan Style Stir-Fried Chicken is a traditional Shandong dish made with chicken, green pepper, red pepper, onion, and stir-fried over high heat. It has a tender texture and spicy flavor with strong local characteristics.
Pork Skin Jelly with Aged Pickled VegetablesPork Skin Jelly with Aged Pickled Vegetables is a traditional Chinese cold dish. The main ingredients are pork skin, aged pickled vegetables (such as mustard greens or potherb mustard that have been fermented for a long time), and seasonings. During preparation, the pork skin is thoroughly cleaned and simmered for an extended period until the collagen is released. The broth is then strained, mixed with finely shredded aged pickled vegetables, and cooled until it sets into a jelly. The finished product is translucent with the vegetable shreds embedded within, offering a chewy texture and a pronounced savory, salty flavor.
Fragrant Crab with Egg WhiteFresh flower crab is steamed with egg white, ham, and mushrooms to create a delicate, savory dish with tender crab meat and silky egg-white texture.
Egg Yolk Lion's Head MeatballsEgg yolk lion's head is a large meatball made from pork mince, coated with egg yolk sauce or fried salted egg yolk crumbs, then deep-fried or steamed. Main ingredients include pork mince, eggs, scallion and ginger paste, and seasonings. The finished dish has a golden color and a soft, tender texture.
Stir-Fried Shrimp with BroccoliStir-fried broccoli with shrimp is a dish featuring fresh broccoli and shrimp. Cut broccoli into small florets, marinate peeled shrimp in rice wine and salt. Stir-fry shrimp first, then sauté garlic, add broccoli until tender, mix with shrimp, season, and serve.
Chengyuan Special Stir-Fried Rooster 1Chengyuan Special Stir-Fried Rooster 1 is a dish featuring fresh rooster as the main ingredient. Key components include diced rooster, green peppers, red peppers, ginger, garlic, and dried chili peppers. The preparation involves marinating the chicken pieces with cooking wine and soy sauce, then quickly stir-frying them in hot oil until they change color. The other ingredients are added and stir-fried together before seasoning and reducing the sauce. The dish has a bright red color, tender chicken, and a rich, savory flavor with a hint of spiciness.