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Aoluguya Hotel - Kululi Chinese Restaurant

其他美食 · ⭐ 4.5

No. 800 Chuangxin 3rd Road, Aolu Guya, 3rd Floor

Dishes

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  Wuchang Seedling Rice

  Wuchang seedling rice is made with premium Wuchang rice, fresh vegetables, and high-quality protein, steamed to perfection for a fragrant and nutritious dish.
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  Sichuan-style Spicy and Numbing Chicken

  Sichuan-style Spicy and Numbing Chicken is a Sichuan dish made with chicken as the main ingredient, combined with spices such as Sichuan peppercorns and chili. The chicken is boiled and shredded, then mixed with spicy and numbing seasonings, offering a fresh, slightly spicy flavor with a strong spicy and numbing taste.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Lobster

  Boston lobster dish featuring boiled or steamed lobster meat, sautéed or mixed with butter, garlic, and onion; also used in lobster pasta or soup.
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  Steamed White Fish from Xingkai Lake

  Fresh white fish from Xingkai Lake steamed with ginger and scallions, highlighting its natural freshness and delicate flavor.
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  Macau Shark Fin Hot Pot

  A Hong Kong-style hot pot featuring shark fin as the main ingredient, served with seafood and vegetables in a rich broth.
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  Stir-Fried Hangzhou Napa Cabbage

  A quick stir-fry dish made with Hangzhou napa cabbage and seasonings like garlic and ginger, resulting in a fresh and crisp texture.
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  Crispy Vegetarian Three Shreds Salad

  Crispy Vegetarian Three Shreds Salad is a refreshing cold dish made primarily from cucumber, carrot, and potato. The vegetables are washed, peeled, and cut into uniform thin strips. Cucumber and carrot shreds are used raw, while potato shreds are briefly blanched in boiling water to retain crispness, then cooled and drained. All shreds are combined and seasoned with salt, sugar, aromatic vinegar, and sesame oil. The dish features vibrant colors and a distinctively crisp, layered texture.
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  Old Beijing Crispy Fried Meatballs

  Old Beijing Crispy Fried Meatballs are a traditional Beijing dish. They are primarily made from minced pork mixed with minced scallion, ginger, cooking wine, soy sauce, five-spice powder, and other seasonings, then shaped into evenly sized balls. The meatballs are coated with dry starch or batter and deep-fried in hot oil until the exterior turns golden and crispy while the inside is fully cooked. The result is a crispy outside with a tender, flavorful interior, typically served plain or with condiments like spiced salt.
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  Crispy Pork Balls

  A traditional Beijing dish made of seasoned pork meatballs, coated in batter and deep-fried until golden and crispy on the outside while remaining tender inside.
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  Old Man's Stir-Fried Shrimp

  Old Man's Crispy Shrimp is made with fresh shrimp, deep-fried in hot oil until golden and crispy, then quickly stir-fried with a special seasoning. The dish has a bright red color and tender shrimp meat.
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  Stir-Fried Old Cucumber with Sliced Pork

  Stir-Fried Old Cucumber with Sliced Pork is a home-style dish featuring old cucumber and pork tenderloin. The cucumber is peeled, seeded, and thinly sliced, while the pork is also thinly sliced and marinated with soy sauce, cooking wine, and starch. The pork is first stir-fried until it changes color and set aside. Then, minced garlic and ginger slices are stir-fried until fragrant, followed by the cucumber slices until slightly soft. Finally, the pork is added back to the wok, seasoned with salt and sugar, and quickly stir-fried to combine. The dish has a crisp-tender cucumber texture and tender pork with a savory flavor.
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  Garlic Stir-Fried Cantonese Mustard Greens

  Stir-fried Guangdong mustard greens with garlic, a dish featuring fresh Guangdong mustard greens blanched and sautéed with fragrant garlic in hot oil to retain their tender texture.
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  Spicy Boiled Three Kingdoms

  A fusion dish featuring beef, chicken, and fish in a spicy broth with vegetables, inspired by Sichuan cuisine.
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  Yellow Peach Sweet Pork

  Huangtao Guobawo is a fusion dish featuring pork tenderloin and yellow peaches. The pork is cut into pieces, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sweet-and-sour sauce (sugar, vinegar, ketchup), and finally mixed with peach chunks. It's crispy outside and tender inside, with a balanced sweet-and-sour flavor.

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