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Hong Chu · Sichuan & Hunan Home Cooking (Qiaokou Branch)

小吃快餐 · ⭐ 3.3

Unit -10, Ground Floor, Annex Building of Building 605, South Zone, Gutian 4th Road (opposite Wandu International Door Industry)

Dishes

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  Braised Lotus Root with Stir-fried Pork

  A fusion dish combining braised lotus root and stir-fried pork, featuring savory flavors from fermented bean paste and tender, aromatic ingredients.
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  Sichuan-Style Boiled Fish Slices

  Sichuan-style boiled fish slices use fresh fish as the main ingredient, paired with vegetables like bean sprouts and cabbage. Spicy chili and Sichuan peppercorns are fried, then boiled in water before adding the fish slices to cook until tender. Finally, chopped scallions, ginger, garlic, and cilantro are sprinkled on top. The dish emphasizes precise heat control and seasoning for a delicate texture and rich broth.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Stir-Fried Water Spinach

  Stir-fried Water Spinach is a home-style vegetarian dish primarily made with water spinach. Fresh water spinach is washed, cut into segments, and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
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  Xiang-style Pork Stir-fry

  A Hunan-style home dish made with pork belly and vegetables, stir-fried to a spicy and savory finish.
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  Xiang-Style Wind-Dried Chicken

  A Hunan-style dish made by marinating chicken and air-drying or slow-roasting it, resulting in a flavorful, slightly spicy, and chewy texture.
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  Pork Tripe and Free-range Chicken Stew

  Pork tripe and free-range chicken slowly stewed together, resulting in a rich, nourishing broth with tender meat and soft tripe.
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  Wang Lao Ji Canned

  Wong Lo Kat canned drink is a classic herbal tea beverage made from traditional Chinese medicinal herbs, carefully brewed to perfection. With its deep color, refreshing taste, and subtle herbal aroma, it is an ideal choice for cooling down and quenching thirst in summer.
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  Sour Spicy Lotus Stem

  A refreshing dish made from fresh lotus stems, stir-fried with chili, vinegar, and garlic for a crisp, tangy, and spicy flavor.

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