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Hongshengyuan Hui Mian Home-style Cuisines (Park Branch)

农家菜 · ⭐ 3.9

Room S103, Building H29A, Jinrong Yitianxia, Zhengzhou Quliang Industrial Agglomeration Zone

Dishes

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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Stir-Fried Locust Blossoms with Eggs

  A traditional Chinese dish made by stir-frying fresh locust blossoms with eggs, resulting in a light and fragrant flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Special Big Plate Chicken

  Special large plate chicken features chicken and potatoes as main ingredients, with辅料 like green peppers and onions. Chicken is fried or stir-fried, then simmered with chili, Sichuan pepper, and star anise. Potatoes are added to absorb the rich flavors. The dish has a bright red color, tender chicken, and flavorful potatoes.
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  Secret-Recipe Crawfish Tails

  Fresh lobster tails marinated in a secret spice blend and stir-fried to perfection, delivering a rich, spicy, and savory flavor.
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  Sweet and Sour Fish

  Sweet and sour fish is a dish made by frying or pan-frying fresh fish, then pouring a prepared sweet and sour sauce over it. Main ingredients include fish, sugar, vinegar, soy sauce, ginger, and scallions. The fish is cleaned, scored, marinated, and deep-fried until crispy. A sauce of sugar, vinegar, soy sauce, water, and starch is then made and poured evenly over the fish.
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  Mutton Nourishing Noodle Stew

  Lamb nourishing noodle soup features lamb as the main ingredient, paired with noodles, carrots, and onions. Slow-cooked to tender perfection, the rich broth blends with cooked noodles and vegetables for a flavorful, satisfying dish.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.
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  Spicy Boiling Fish

  A Sichuan dish featuring tender fish in a spicy, numbing broth with vegetables and aromatic spices.

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