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Hujin Restaurant · Lijin Hall (Sanyang Branch)

地方菜 · ⭐ 4.3

No. 8, Yangjiang Avenue, Tianyue Waitan Financial Center

Dishes

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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Selenium-Rich Free-Range Pork with Green Pepper and Baby Abalone Stir-Fry

  This dish features selenium-rich free-range pork, fresh green peppers, and baby abalone as the main ingredients. The pork is sliced and marinated, while the abalone is cleaned. In a hot wok with oil, the pork slices are stir-fried until they change color, then green pepper pieces and baby abalone are added for quick stir-frying. Finally, seasonings are added to taste, and the dish is cooked until all ingredients are done and flavors are well combined. The finished dish has a bright color and offers a complex texture from the combination of meat and seafood.
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  Handmade Pearl Meatballs

  Handmade Pearl Meatballs are a traditional Chinese dish made primarily from minced pork, glutinous rice, and common seasonings. The seasoned pork filling is shaped into balls, evenly coated with pre-soaked glutinous rice, and then steamed. The finished dish has a white, pearl-like appearance with a soft, glutinous, and savory texture.
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  Squirrel Mandarin Fish

  A classic Suzhou dish featuring a whole mandarin fish cut into strips, deep-fried to crispy perfection and glazed with a sweet and sour sauce, resembling a squirrel in shape.
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  Hubei-style Main Dish Platter

  A platter featuring Hubei-style dishes such as hot dry noodles, tofu skin rolls, sticky rice chicken, and Wuchang fish, showcasing the region's culinary traditions.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Hujin Millet Cake

  Hujin Millet Cake is a traditional snack made from millet and glutinous rice flour, steamed to perfection. It has a soft, sweet taste with a rich millet aroma.
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  Hujin Roast Duck

  Hujin Roast Duck uses premium Peking duck, marinated and air-dried before slow-roasting over fruitwood charcoal. The skin is crispy and golden, the meat tender and juicy with a subtle fruitwood aroma. Served with sweet bean sauce and scallions wrapped in thin pancakes for a distinctive flavor.
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  Hujin Supreme Roast Duck

  Hujin Supreme Roast Duck features premium Peking duck roasted to perfection, with crispy skin and tender meat, served with pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Lake锦 Spicy Jump

  A spicy Sichuan dish made with tender beef stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
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  Steamed Guangdong Mustard Greens

  Steamed Guangdong mustard greens is a light dish featuring fresh mustard greens briefly blanched in boiling water, drained, and dressed with seasoned soy sauce or light soy sauce.
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  Crispy Green Pepper Bites

  A dish made with fresh green peppers and pork tenderloin, stir-fried quickly to retain crispness and tenderness.
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  Braised Lamb Stew

  Red-braised lamb stew features lamb as the main ingredient, paired with carrots and potatoes. After blanching to remove odor, it's simmered with scallions, ginger, garlic, star anise, and cinnamon for tender meat and rich broth.
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  Lotus Root and Pork Rib Soup

  A nourishing soup made with fresh lotus root and pork ribs, slowly simmered to create a clear, savory broth with tender vegetables and soft meat.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Steamed Ecological White Fish with Fermented Chili Sauce

  Steamed Ecological White Fish with Fermented Chili Sauce is a steamed dish featuring farm-raised white fish as the main ingredient. Key components include fresh white fish and a special fermented chili sauce (made from fermented chilies, garlic, ginger, etc.). During preparation, the cleaned fish is placed on a plate, evenly covered with the sauce, and steamed over high heat. The finished dish features tender fish with a rich, savory, slightly spicy flavor and the distinctive tangy aroma of fermented chilies.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Braised Abalone with Free-Range Chicken

  Braised Abalone with Free-Range Chicken is a stew dish combining seafood and poultry. Main ingredients include golden abalone (typically using canned or dried abalone after rehydration) and free-range chicken. The chicken is cut into pieces, blanched, and the abalone is sliced or scored. The dish is prepared by stir-frying ginger and scallions in oil, adding chicken pieces until slightly browned, then cooking with rice wine, soy sauce, sugar, and broth. Simmer for about 40 minutes until the chicken is tender, add abalone slices, and cook for another 10-15 minutes before reducing the sauce. The dish has a reddish-brown color, tender chicken, chewy abalone, and a rich sauce.

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