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Hui Fu New Style Farmhouse Cuisine (Ninghong Store)

农家菜 · ⭐ 4.7

No. 1199 Ninghong Road, 2nd Floor

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Scallion Pork Skin Soup

  A traditional Chinese dish made by slow-cooking pork skin with scallions and ginger in broth, resulting in a tender, gelatinous texture and aromatic flavor.
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  Handmade Rice Crackers

  Handmade rice crackers are made from rice as the main ingredient, then steamed, dried, and fried to make a crispy snack. The texture is crunchy with a mild rice aroma.
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  Salted Pepper Potatoes

  Pepper salt small potatoes is a dish using small potatoes as the main ingredient. After boiling and drying, the potatoes are fried until crispy, then mixed with pepper salt and green onions to absorb the flavor.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Braised Lamb Stew

  Red-braised lamb stew features lamb as the main ingredient, paired with carrots and potatoes. After blanching to remove odor, it's simmered with scallions, ginger, garlic, star anise, and cinnamon for tender meat and rich broth.
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  Suzhou-style Beef with Baby Cauliflower

  A classic Suzhou-style dish featuring tender beef slices stir-fried with baby cauliflower, seasoned with garlic and ginger for a savory aroma.
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  Bastard Fish in Hui's Style

  A flavorful Sichuan-style dish featuring fresh grass carp braised with fennel, chili, and aromatic spices, resulting in tender, spicy, and fragrant fish.
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  Dumplings with Vegetables and Meat

  Dumpling filled with pork and vegetables, typically made by mixing minced pork from the front leg with cabbage or chives, then wrapped in thin dough and boiled.
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  Scallion Oil Flatbread

  Scallion oil flatbread is a pastry made primarily from flour, crafted through rolling, folding, and pan-frying. Ingredients include flour, scallions, and cooking oil. The dough is rolled thin, sprinkled with chopped scallions and oil, folded, flattened, then fried until golden and crispy.
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  Soy Sauce River Shrimp

  A Chinese home-style dish made with fresh river shrimp stir-fried in soy sauce, resulting in tender, flavorful shrimp with a savory, slightly sweet taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  阿婆红烧肉

  阿婆红烧肉以五花肉为主要食材，经过焯水处理后与冰糖、生抽、老抽、料酒、八角、桂皮等调料一同炖煮，直至肉质软糯、色泽红亮。
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

Reviews

• watermelon_petunia
  Came here solo for dinner and honestly didn't feel awkward at all. The place is pretty spacious with a chill vibe. Ordered the braised fish — the meat was so tender it basically fell apart when I picked it up with my chopsticks, and the broth was super rich. The tofu had soaked up all the flavor and was amazing. Also got the pork blood stew, huge portion, seriously spicy in the best way. Loved it so much I took some to go. Staff was friendly, food came out fast, and I left totally satisfied. The menu has tons of options and everything tastes super authentic. Definitely coming back.