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Boke Shifu Restaurant (Hengyang Branch)

Cantonese cuisine · ⭐ 3.5

Unit 106, Ground Floor, Building A, No. 14 Hengyang West Road

Dishes

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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Sliced Ginger Stir-fried Green-Head Duck

  Made with green-head duck and stir-fried with ginger slices. The duck meat is tender, the ginger adds a fragrant spiciness, offering a rich flavor combining ginger's freshness with the duck's richness.
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  Stir-fried Scallops with Ginger and Green Onion

  A dish of fresh clams stir-fried with ginger and green onions, known for its savory and aromatic flavor.
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  Dry Pot Sand Ginger Chicken

  Dry pot sand ginger chicken is made with chicken, sand ginger, green and red peppers, and garlic. The chicken is stir-fried until slightly crispy, then combined with sand ginger and chili for a rich, aromatic flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Grilled Tilapia

  Grilled tilapia is a dish made primarily with tilapia. The fish is cleaned, marinated, then grilled in an oven or over charcoal until fully cooked. Common marinades include ginger, scallions, garlic, and soy sauce, with some recipes adding chili and lemon juice for extra flavor.
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  Fried Egg Pancake

  A simple and delicious dish made by frying beaten eggs in a pan, often with added seasonings like green onions and salt.
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  Pork Tripe Chicken Hot Pot (Medium)

  A savory hot pot featuring pork tripe and chicken, simmered with herbs and spices for a rich, comforting flavor.
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  Steamed Beef Tendon in Cold Sauce

  A cold dish made from beef tendons that are blanched, simmered, and sliced, offering a chewy texture and savory flavor, typically served with soy or garlic dipping sauce.
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  Pickled Radish

  A tangy dish made by pickling radishes in a brine of salt, sugar, and vinegar, resulting in a crisp and refreshing flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Iron Plate Pig Stomach with Flower Sausage

  Fresh pig stomach and flower sausage are cleaned, blanched, mixed with seasonings, then stir-fried quickly on a hot iron plate. Crisp and tender texture with rich aroma, slightly spicy and five-spiced flavor.
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  Black Pepper Ribeye on Iron Plate

  Black pepper steak is a dish featuring beef short ribs, marinated and grilled on a hot iron plate until tender, then finished with a black pepper sauce for a rich, juicy flavor.

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