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Aunt Hao's Wulong Mountain Teppanyaki (Xiangjiang Century City Branch)

Barbecue · ⭐ 4.6

No. 10 Reconstruction Site, Jiangbin Community, Shengshi Road, Furong North Road Subdistrict

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Cabbage

  Cabbage is a common leafy vegetable made of tightly packed layers. It's usually sliced or shredded after washing and can be stir-fried, boiled, stewed, or served cold. Common dishes include stir-frying with meat, garlic, and chili, or using it in soups and pickles.
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  Green Beans

  Green beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
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  Tujia Dried Tofu

  A traditional dish made from dried tofu, stir-fried with chili, garlic, and scallions, known for its chewy texture and savory flavor.
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  Tujia Smoked Sausage

  Tujia smoked sausage is a traditional cured meat from Xiangxi, Hunan, made by marinating pork with spices like chili and Sichuan pepper, then air-dried or smoked for a rich, savory flavor.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Handmade Old Konjac Tofu

  Handmade Old Konjac Tofu is a traditional bean product primarily made from refined konjac flour. During production, konjac flour is mixed with water in a specific ratio, and an appropriate amount of edible alkali (such as limewater) is added as a coagulant. After thorough stirring, heating, and solidification, it undergoes prolonged soaking and multiple water changes to remove the alkaline taste, resulting in a firm, elastic, grayish-brown tofu block. The product itself has a mild flavor and relies on subsequent cooking for seasoning.
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  Signature Beef

  Our signature beef is made from premium beef shank, carefully marinated and then slowly stewed with a blend of spices and seasonings until the meat becomes tender and the broth rich and flavorful. Finished with a garnish of seasonal vegetables, this dish offers an exquisite balance of color, aroma, and taste.
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  Crispy Chicken Skin

  Crispy chicken skin is a dish made primarily from chicken skin, cleaned and pan-fried until golden and crunchy, preserving its natural flavor and texture.
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  Spicy Duck Intestines

  Spicy duck intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are quickly blanched in boiling water and then mixed or stir-fried with a secret sauce. Common ingredients include garlic, chili peppers, Sichuan peppercorns, and cilantro, resulting in a crisp and tender texture with a refreshing taste.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Leek and Egg

  A classic Chinese home-style dish made by stir-frying eggs with chopped leeks, resulting in a fresh and savory flavor.
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  Spicy Eggplant

  Spicy eggplant is a popular Chinese home-style dish made by stir-frying eggplants with chili, garlic, and ginger in a savory sauce.

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