Close

Hangyu Fu Wuchuan Roasted Fish (Dongbu Branch)

Sichuan cuisine · ⭐ 3.7

Unit 101, Floors 1–2, Building 3, Courtyard 1, No. 1 Hongsong Road

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Steamed Pork with Vermicelli Dumplings

  Xiaolong粉蒸肉 is a dish made primarily with pork belly, which is marinated and then coated with rice flour before being steamed in a small steamer basket. The main ingredients include pork belly, glutinous rice flour or steamed meat flour, along with seasonings such as scallions, ginger, soy sauce, and cooking wine. To prepare it, the pork belly is sliced, marinated to absorb flavor, evenly coated with rice flour, and then steamed until the meat becomes tender and the rice aroma is rich.
• 

  Mao-style Braised Pork

  Mao-style braised pork is a dish made primarily from pork belly, prepared through processes such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the meat is slowly stewed until tender. Finally, the sauce is reduced to intensify the flavor.
• 

  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
• 

  Beef Fried Rice

  Beef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
• 

  Salted Vegetable Stir-fried Pork

  Salted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Preserved Garlic Braised Intestines

  Garlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.
• 

  Tofu and Beef Stir-fry

  Doubao Niuliu is a dish primarily made with tender beef and tofu pudding. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with the tofu pudding. During preparation, a small amount of starch is typically added to thicken the sauce, resulting in a rich, smooth texture.
• 

  Sizzling Cabbage with Glass Noodles

  Iron plate cabbage and crystal noodles is a dish primarily made with cabbage and crystal noodles. The cabbage is sliced into strips and quickly stir-fried together with the crystal noodles on an iron plate, then seasoned with appropriate condiments to allow the ingredients to fully absorb the sauce flavor. The cooking process emphasizes precise heat control to ensure the cabbage remains crisp and the crystal noodles transparent with elasticity.

Reviews