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Lao Hu Ji Sichuan Restaurant

Sichuan cuisine · ⭐ 4.4

No. 23, Upper Section of Puyang Henan Road

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Braised Pork Belly with Preserved Vegetable

  A traditional Chinese dish made by braising pork belly with preserved vegetables, resulting in tender meat and savory, umami-rich flavors.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Braised Dish

  A Chinese cooking method where ingredients are simmered in a seasoned broth until tender and flavorful.
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  Braised Beef with Bamboo Shoots

  A Chinese dish made by slow-cooking beef and bamboo shoots together, resulting in tender meat and crisp bamboo, with a rich, savory sauce.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Steamed Dishes

  Steaming is a cooking method where ingredients are heated through steam in a steamer. Common ingredients include meat, fish, vegetables, and soy products, often with minimal seasonings to enhance flavor. This method uses little oil, preserving the natural taste of the ingredients.

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