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Haofuji Restaurant (Hanxi Branch)

地方菜 · ⭐ 4.8

No. 148-21 Jiefang Avenue

Dishes

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  Crispy Bite

  One Bite Crisp is a snack made primarily from fresh vegetables, typically sliced into thin strips using carrots, cucumbers, and celery, then marinated in a specially prepared sauce. The dish features vibrant colors and a refreshing crunch, making it an ideal appetizer or accompaniment to drinks.
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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Yunnan Mushroom Soup

  A flavorful soup made with a variety of wild mushrooms from Yunnan, simmered with chicken or ham for a rich, aromatic broth.
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  Ice Plant Fruit Salad

  A refreshing salad made with ice plant and seasonal fruits like strawberries, mango, and kiwi, dressed in honey-lemon dressing.
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  Signature Braised Softshell Turtle

  A premium dish featuring fresh softshell turtle braised with ham, mushrooms, and aromatic spices to create a rich, savory flavor.
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  Signature Mushroom Aromatic Softshell Turtle

  A signature dish featuring fresh softshell turtle simmered with wild mushrooms, resulting in a rich, savory broth and tender meat infused with earthy mushroom aroma.
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  Wuchang Fish with Fried Dough Sticks

  Wuchang Fish with Fried Dough Sticks is an innovative dish combining freshwater fish and traditional Chinese breakfast elements. Main ingredients include fresh Wuchang fish (whole or cut into pieces), fried dough sticks (youtiao), ginger, scallions, garlic, cooking wine, soy sauce, and other seasonings. Basic preparation: clean the fish, marinate briefly with salt and cooking wine; cut the fried dough sticks into sections. Heat oil in a pan, pan-fry the fish until golden on both sides, add ginger, scallions, and garlic to stir-fry until fragrant, then pour in soy sauce, cooking wine, and a moderate amount of water to braise. Finally, add the fried dough stick sections and simmer briefly over low heat, allowing them to absorb the broth. The finished dish features tender fish and soft, flavorful dough sticks.
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  Pork Tripe Mushroom Three Delicacies Soup

  A savory soup made with pork tripe, fresh mushrooms, and seafood or chicken, slowly simmered for rich flavor.
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  Fu Ji Dongpo Pork

  Fu Ji Dongpo Pork is a classic Zhejiang dish made primarily with selected skin-on pork belly. The pork belly is cut into cubes and tied with string to maintain shape. It is first blanched to remove gaminess, then braised slowly over low heat with ingredients like scallions, ginger, Shaoxing rice wine, soy sauce, and rock sugar until the meat becomes tender, the color turns reddish-brown, and the sauce thickens. The finished dish is rich but not greasy, melting in the mouth with a savory-sweet flavor and a strong aromatic sauce.
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  Fujii Steamed Goose with Soup

  A succulent roasted goose with a rich broth infused inside, prepared using traditional Cantonese techniques.
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  Coarse Grain Pancake

  Cornmeal pancakes are made by mixing corn flour, millet flour, and other coarse grains, then adding water to form a batter. The batter is cooked on a hot pan. Add green onions, sesame seeds, or vegetables for flavor, or serve with sauce.
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  Pork Trotter and Eel Stew

  A Sichuan dish made with pork trotters and eel, braised slowly with spices like doubanjiang for a rich, savory flavor.
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  Stir-Fried Wild Rice with Lily Bulbs

  Stir-Fried Wild Rice with Lily Bulbs is a dish primarily made with wild rice and fresh lily bulbs. The wild rice is soaked or pre-cooked, while the lily bulbs are separated into petals and cleaned. The wild rice is first stir-fried until slightly dry, then the lily bulbs are added and quickly tossed. It may include a small amount of carrot slices, celery, or pine nuts for texture. Seasoning typically uses only salt, sugar, and a bit of broth to highlight the natural sweetness and crispness of the ingredients. The dish has a light color, with chewy wild rice and crisp, slightly sweet lily bulbs.

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