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He Peng Ju

Hunan cuisine · ⭐ 4.1

East Side, 1st Floor, Super 8 Hotel, No. 5 Jiaolinjiedao, Intersection of Hepingli East Street

Dishes

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  Spicy Frog Legs

  Spicy frog legs is a dish featuring frog legs as the main ingredient. The legs are skinned, cut into pieces, marinated with rice wine and ginger, then stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Some recipes add doubanjiang or hot pot base for extra flavor, followed by thickening the sauce to make the meat tender and rich in taste.
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  Earthen Pot Pork Intestines

  Stewed pig intestines in an earthen pot, a dish made by cleaning pork intestines and simmering them with chili, doubanjiang, ginger, garlic, and other seasonings. Vegetables like bean sprouts and green peppers are often added for enhanced texture.
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  Fragrant Tea-Smoked Duck

  Fugui Cha Xiang Ya features duck meat marinated with tea, spices, and seasonings, then smoked or stewed. The tender duck is infused with rich tea aroma, enhanced by scallions and ginger.
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  Stir-Fried Chicken

  Stir-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces and stir-fried with vegetables like green pepper, red pepper, and onion. After marinating, the chicken is quickly stir-fried with seasonings such as light soy sauce, dark soy sauce, cooking wine, ginger, and garlic, then reduced to a glossy finish.
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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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  Yimeng Stir-fried Lu Hua Chicken

  Yimeng stir-fried Lu Hua chicken is a Chinese dish made with Lu Hua chicken as the main ingredient, stir-fried quickly with scallions, ginger, garlic and other seasonings. The chicken is tender and has a rich flavor.
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  Xiang-Style Pig's Trotter Tendons

  Xiang-style pig trotter tendons are stir-fried with chili, garlic, and ginger after soaking. Seasoned with doubanjiang, soy sauce, and a touch of sugar for a soft, elastic texture.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Bamboo Shoots in One Pot

  Luhua One Pot Fresh is a stew featuring reed flowers as the main ingredient, typically combined with chicken, pork, or seafood, seasoned with ginger slices and green onions, and slowly simmered in clear water. The broth is clear, with natural flavor fusion and rich taste.
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  Golden Soup with Sweet Potato Noodles

  Golden soup with sweet potato noodles is made by soaking and cooking the noodles, then mixing them with a golden broth (typically prepared from chicken or stock with ginger and scallions), adding vegetables like greens and carrot strips, and finishing with hot oil to enhance aroma.
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  Stir-fried Big Knife Cured Pork with Green Garlic

  Green garlic stir-fried with big knife cured pork is a Chinese home-style dish. The cured pork, firm and flavorful, is stir-fried with green garlic to enhance aroma using the pork's fat. Typically, the pork is sliced, lightly fried to release oil, then quickly stir-fried with green garlic until just cooked.
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  Authentic Home-style Pork

  Made with fresh native pork, cut into pieces and blanched, then stewed with ginger slices and green onions to achieve tender, flavorful meat that retains its natural taste.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.

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