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Houwei Fusion Cuisine (Qingshan Riverfront Branch)

特色菜 · ⭐ 4.8

No. 818 Linjiang Avenue, Yuanlin Road

Dishes

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  Pumpkin Steamed Bun

  Steamed pumpkin buns are made primarily from pumpkins and flour. The pumpkin is steamed and mashed, then mixed with flour and yeast to ferment. After kneading into bun shapes, they are steamed until cooked.
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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Australian Wagyu Beef Hot Pot

  Premium Australian Wagyu beef, tender and flavorful, quickly cooked in a hot pot to preserve its natural taste, served with clear or spicy broth.
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  Skillful Pepper and Chili Beef

  Skillful Pepper and Chili Beef features tender beef slices marinated with Sichuan pepper, chili, and garlic, then stir-fried quickly for a spicy, aromatic dish.
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  Dried Mushroom Soy Sauce Fried Rice

  A flavorful dish made with dried mushrooms and soy sauce, stir-fried with rice for a rich, savory taste.
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  Hand-Chopped Meat Pudding Steamed Crab

  A creative dish combining hand-chopped meat patty with steamed crab, using fresh crab meat and minced pork to create a tender, savory flavor.
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  Fruit

  Fruit refers to a series of edible plant fruits, usually sweet-tasting and nutritionally rich. Fruits can be eaten directly or used to make delicious foods such as juices and jams. Different types of fruits have varying tastes—some are sweet and sour, while others are fragrant and juicy.
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  Steamed Large White Catfish with Sichuan Peppercorns

  Fresh large white catfish steamed with Sichuan peppercorns. Tender fish meat with a fragrant, light aroma, highlighting the numbing spice of Sichuan pepper and the natural flavor of the fish, fresh and non-greasy.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Spicy Donkey Meat in Clay Pot

  Spicy donkey meat slow-cooked in a clay pot with chili, Sichuan pepper, and aromatic spices, resulting in tender, flavorful meat and rich broth.
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  Spicy Beef Trio

  A spicy Sichuan-style dish featuring beef, tripe, and tendon, slow-cooked in a rich broth with chili and Sichuan peppercorns.
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  Wild Rice Stewed Sea Cucumber

  A premium seafood dish featuring high-quality sea cucumber, wild rice, ham, and mushrooms slowly stewed for rich flavor and nutrition.
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  Snowflake Beef with Wild Celery Stir-Fry

  Snowflake beef stir-fried quickly with wild celery, seasoned with scallions, ginger, and garlic. Tender texture with fresh, crisp wild celery and rich beef aroma.
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  Steamed Big Head Carp with Green Pepper Sauce

  A dish featuring fresh big head carp steamed with a green pepper sauce, resulting in tender fish and a refreshing, slightly spicy flavor.
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  Stewed Big Fish Head with Prosperity

  A richly flavored dish made by stewing a large fish head with mushrooms, ham, and seasonings until tender, symbolizing prosperity and abundance.
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  Yellow Pepper Sauce Steamed Lobster

  Fresh lobster steamed with a yellow pepper sauce, offering a rich, savory flavor that complements the lobster's natural sweetness.
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  Stewed Ecological Year-Old Softshell Turtle

  Fresh ecological year-old softshell turtle stewed slowly with ginger, green onion, and cooking wine using the yellow-braising method. Rich broth, tender meat, and full-bodied flavor.

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