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Lu Jiangnan (Poly Vanke Branch)

小吃快餐 · ⭐ 3.6

No. 189 Yunhao Road, Lingang New City

Dishes

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  Braised Duck Feet

  A dish made by simmering duck feet in a seasoned broth until tender and flavorful.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Spicy Sour Chicken Feet

  A cold dish made from chicken feet that are blanched, deboned, and marinated in a spicy sour sauce, offering a crisp texture and tangy flavor.
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  Wenhu Sauce Duck

  Wenhu Sauce Duck is a traditional Chinese dish made by braising duck meat in a rich, aromatic sauce with various spices and seasonings.
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  泡脚凤爪

  泡脚凤爪是一道以鸡爪为主要食材的凉拌菜，鸡爪经过焯水处理后，放入调制好的酱汁中浸泡腌制，使其入味。酱汁通常包含酱油、醋、蒜末、辣椒、香菜等调料，口感爽脆，风味浓郁。
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  Crispy Lotus Root Slices

  Crisp lotus root slices are a cold dish made primarily from lotus root. Peel and slice fresh lotus root thinly, blanch briefly, then cool quickly in cold water to retain crispness. Mix with garlic, vinegar, sugar, salt, and a touch of chili oil.
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  青岛冰纯

  青岛冰纯是一款以新鲜海鲜为主料，搭配蔬菜和调味料制作的冷盘菜品。主要食材包括虾仁、鱿鱼圈、黄瓜片和胡萝卜丝，经过焯水或腌制后冷藏，口感清爽，适合夏季食用。
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  Spiced Braised Duck Collar

  Spiced braised duck neck bones is a dish featuring duck neck bones as the main ingredient. After blanching, the bones are slowly simmered in a seasoned broth with star anise, cassia bark, bay leaves, and Sichuan peppercorns to absorb rich flavors. The finished dish has a glossy red color, tender meat, and deep taste.
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  Cilantro Tofu Skin

  Chopped celery and tofu skin stir-fry, a dish featuring soaked tofu skin and fresh celery, sautéed with garlic and ginger for aroma, retaining the crispness of celery and the soft chewiness of tofu skin.

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