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Yimeng Stir-Fried Chicken

地方菜 · ⭐ 3.6

No. 48-2, Mu Dong Road

Dishes

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  Eight Meatballs

  A traditional Chinese dish made of eight meatballs, typically pork or fish-based, simmered in broth or sauce for a savory and tender texture.
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  Eight Small Pork Fritters

  A traditional Chinese dish made by frying marinated pork cubes until crispy, offering a savory and crunchy texture.
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  Eight-Egg Soup

  An egg-based soup made with eight eggs, gently cooked in broth or water for a smooth and nutritious dish.
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  Cold-Pressed Lotus Root Salad

  A refreshing Chinese cold dish made with lotus root, seasoned with garlic, vinegar, chili oil, and sugar for a crisp, tangy bite.
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  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
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  Stewed Pork with Sauce

  Braised pork belly is a traditional dish made primarily from pork belly, prepared by boiling, frying, and then steaming. The pork belly is first boiled until tender, then coated with soy sauce and other seasonings before being fried until golden brown. Finally, it is sliced and steamed together with the seasonings until the meat absorbs the flavors and becomes tender and succulent.
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  Yimeng Braised Pork with Potato

  A traditional dish from Yimeng, featuring pork belly and potatoes stir-fried together with seasonings for a savory, satisfying flavor.
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  Yimeng Stir-Fried Chicken

  Yimeng stir-fried chicken is a dish made primarily with chicken, typically using locally raised chickens, and seasoned with potatoes, green peppers, onions, and other ingredients, stir-fried in hot oil until flavors blend.
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  Braised Pork Elbow in Soy Sauce

  Braised pork knuckle is a dish primarily made with pork knuckles. After blanching, it is simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and flavorful, resulting in a soft texture and a glossy red color.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.

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