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Four Square Table · Fujian Hakka Home Cooking (Wusi North Branch)

地方菜 · ⭐ 4.4

Sansheng i33 Urban Plaza, 2nd Floor, Fufeng Road

Dishes

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  Bamboo Mushroom Soup

  A delicate soup made with fresh bamboo mushrooms and chicken or ham, slowly simmered to bring out a rich, savory flavor.
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  Honey Glazed Pork

  A savory dish made with pork belly glazed in a sweet honey sauce, popular in rural Chinese cuisine.
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  Jinggangshan Tofu Skin

  井冈山豆腐皮 is a dish made primarily with tofu skin, typically stir-fried with vegetables or meat after cutting into strips or cubes, and can also be used in soups or cold dishes. Seasonings like soy sauce, salt, scallions, ginger, and garlic are commonly added to enhance flavor.
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  Health-Preserving Wild Greens

  A dish made from seasonal wild greens like purslane, dandelion, and shepherd's purse, lightly stir-fried or served cold to preserve nutrients and natural flavor.
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  Farmhouse Little Dumplings

  A dish made with minced pork and vegetables, shaped into small dumplings and steamed for a tender, flavorful bite.
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  Pressure Pot Yellow Grouper Fish with Tofu

  Yellow grouper fish and tofu are slowly stewed in a pressure pot with ginger, scallions, and cooking wine for a rich, savory broth and tender fish with flavorful, absorbent tofu.
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  Four-Direction Table Drunken Duck

  Premium duck meat is marinated with white wine, spices, and a secret sauce for an extended period, then steamed and cooked. The dish features a bright red color, tender texture, rich wine aroma, and melts in the mouth with a hint of sweetness and five-spice flavor.
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  Pickled Cabbage Fish in Earthen Pot

  A classic Sichuan dish featuring fresh fish and fermented pickled cabbage, slow-cooked in an earthen pot for a rich, tangy flavor.
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  Chicken Soup with Bok Choy

  A nourishing soup made with free-range chicken and bok choy, featuring tender chicken and fresh greens in a clear, savory broth.
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  Hakka Wine Duck

  Hakka Wine Duck features tender duck meat braised in yellow wine, soy sauce, and sugar, resulting in a rich, aromatic dish with a distinctive flavor.
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  Mountain Delicacy Bamboo Fungus Meatball Soup

  A savory soup made with pork meatballs and mountain mushrooms, featuring the delicate bamboo fungus for a rich, fresh flavor.
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  Mountain Tea Oil Chicken Stew

  A hearty stew made with free-range chicken and mountain tea oil, slowly simmered to perfection for rich flavor and tenderness.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Yong'an Yellow Pepper Mixed Duck Blood

  A cold dish made with fresh duck blood and Yong'an yellow pepper, lightly blanched and mixed with seasonings for a spicy and refreshing taste.
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  Fried Stuffed Tofu

  A classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
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  Stewed Fermented Tofu in Clay Pot

  A Sichuan dish featuring tender tofu simmered in a clay pot with minced meat and seasonings, resulting in a rich, savory flavor.
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  Minced Pork Stewed with Earth Eggs

  A homestyle dish made by stewing minced pork with fresh earth eggs, resulting in a rich, tender, and savory flavor.
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  Sichuan-style Spicy Fish in Dry Pot

  A Sichuan-style dish featuring fresh fish stir-fried with Sichuan pepper, chili, and aromatics, delivering a bold, numbingly spicy flavor.
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  Honey-glazed Pork Ribs

  Honey-glazed pork ribs are made from pork spare ribs, marinated and then pan-fried or braised. The marinade includes honey, light soy sauce, dark soy sauce, and cooking wine to infuse flavor and create a glossy finish. Even heat ensures a slightly charred exterior and tender interior.

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