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Broken Store · Intangible Heritage Pig Trotter · Fujian Cuisine (Haichao Store)

地方菜 · ⭐ 4.4

No. 56-5 Qunzhong East Road

Dishes

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  Five-Flavor Lemon Chicken

  Chicken stir-fried with lemon, green pepper, red pepper, onion, and ginger, marinated and cooked to achieve a tangy-sweet and slightly spicy flavor with fresh lemon aroma.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Healthy Seasonal Vegetables

  A dish made with fresh seasonal vegetables, lightly stir-fried or blanched and seasoned to preserve natural flavors and nutrients.
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  Pan-fried Liver

  Nanjian Gan is a Chinese dish featuring pork liver as the main ingredient, typically served with辅料 like green peppers and onions. The liver slices are marinated with rice wine and soy sauce, then pan-fried with the辅料 to achieve a tender texture and rich flavor.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Signature Pork Trotter

  A signature dish featuring slow-cooked pork trotter with rich, savory flavor and tender texture.
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  Stir-Fried Noodles

  A traditional Chinese dish made by stir-frying thin noodles with eggs, meat, and vegetables for a savory and satisfying meal.
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  Stone Pot Beef with Vegetables

  A stir-fried dish of tender beef slices and vegetables cooked in a hot stone pot, known for its rich aroma and savory flavor.
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  Stewed Intestines with Yellow Wine Lees

  A dish made by stir-frying pig intestines with yellow wine lees, garlic, and ginger, resulting in a savory and slightly sweet flavor.
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  Lychee Pork

  Lychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
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  Hujiao Four Flavors Snack Platter

  The Hujiao Four Flavors Snack Platter includes braised chicken feet, fried sausages, cold-mixed seaweed strips, and stir-fried peanuts, prepared using braising, frying, chilling, and stir-frying methods, offering a rich and savory flavor with a hint of spiciness.
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  Golden Autumn Rich Shrimp Soup

  Golden Autumn Rich Shrimp Soup is made with fresh large shrimp and simmered in chicken bone broth, resulting in a golden, rich broth with tender, chewy shrimp. Main ingredients include large shrimp, chicken bone stock, ginger slices, and scallions, prepared using slow simmering to highlight natural freshness.
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  Aged Wine-Soaked Eel

  Aged wine-soaked eel is made by marinating fresh eel in aged yellow wine and rice wine lees, resulting in a rich, aromatic flavor.
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  Crispy Fried Sichuan-style Fermented Eel

  Fresh eel is marinated, coated in fermented rice wine paste, then deep-fried until golden and crispy. Features a crunchy exterior and tender interior with rich wine aroma and slightly salty fermented flavor.

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