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Hao Fu Ji Transmission Kitchen (Dinghuishi Store)

农家菜 · ⭐ 4.4

No. 123 Dinghuisi Lane, Shuangta Subdistrict (near Shuangta)

Dishes

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  Family Feast Hot Pot

  A hearty stew combining pork, chicken, shrimp, fish balls, tofu, mushrooms, and cabbage in a rich broth, simmered slowly for deep flavor.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Dry-Braised Fish Head

  A Chinese dish featuring fresh fish head braised with fermented bean paste, ginger, and garlic until tender and flavorful.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Hand-Shredded Spicy Rabbit Leg

  Hand-Shredded Spicy Rabbit Leg is a dish primarily made from rabbit legs. The rabbit legs are first marinated with spices and salt for flavor, then braised or steamed until tender. After cooling, the meat is hand-shredded into thin strips. The shredded meat is then quickly stir-fried in a wok with seasonings such as chili peppers, Sichuan peppercorns, scallions, ginger, and garlic until evenly coated with the spicy and aromatic sauce. The finished dish features tender meat with a distinct numbing spiciness and the unique savory flavor of rabbit.
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  Stone Pot Rice with Vegetables

  A Chinese dish featuring rice cooked in a stone pot with vegetables and meat, creating a crispy bottom layer and flavorful combination.
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  Stone Pot Wild Vegetable Rice

  Stone Pot Wild Vegetable Rice is a traditional dish featuring fresh wild vegetables and rice. Main ingredients include seasonal wild greens (such as fern shoots, dandelion, purslane), rice, and a small amount of cured meat or shiitake mushrooms for umami. The rice and cleaned, chopped wild vegetables are mixed with broth or water and simmered together in a preheated stone pot. The stone pot evenly distributes heat and retains high temperature, creating a slightly crispy rice crust at the bottom while allowing the aroma of the vegetables to permeate the grains. Lightly stir before serving for layered texture.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Clam and Shepherd's Purse Stir-fry

  A Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.
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  蛋黄虾

  蛋黄虾是一道以鲜虾和咸蛋黄为主要食材的菜肴。虾仁经过处理后裹上淀粉炸至金黄，再与炒香的咸蛋黄混合翻炒，使虾仁均匀裹上蛋黄酱汁，口感酥香浓郁。
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Grilled Shrimp on Iron Plate

  Sizzling shrimp is a dish made with fresh shrimp, stir-fried quickly on a hot iron plate with scallions, ginger, garlic, and onions. The shrimp are deveined, marinated in wine and salt, then cooked until tender on the iron plate.
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  Stir-fried Pig Kidney with Leek

  A Chinese dish made by stir-frying pig kidney with leeks, resulting in a tender and aromatic flavor.
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  Spicy Rabbit Legs

  Spicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.

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