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POLO Little House (Jiefang Road Branch)

Home-style Chinese cuisine · ⭐ 4.6

No. 21, Jiefang Road (near Zhongshan East Road)

Dishes

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  Shanghai Stir-Fry

  Shanghai Stir-Fry is a Chinese home-style dish made with pork slices, green peppers, red peppers, and onions, quickly stir-fried. Ingredients are sliced or diced, seasoned with soy sauce, sugar, and cooking wine, then stir-fried over high heat to keep vegetables crisp and meat tender.
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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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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Double Spicy麻 Fish

  A spicy fish dish made with fresh carp, seasoned with Sichuan pepper and chili for a bold, numbing heat.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Beef Stew

  Beef stew is a nutritious dish primarily made with fresh beef, paired with various vegetables and spices. The preparation typically involves cutting the beef into pieces, combining it with vegetables in a pot, adding appropriate seasonings and water, then slowly simmering for several hours until the beef becomes tender and the broth becomes rich.
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  Immortal Beef

  A dish made with beef brisket slow-cooked in a blend of spices and secret sauce, resulting in tender, flavorful meat often served at banquets or family gatherings.
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  Secret-Recipe Double Stinky Pot

  A spicy and aromatic dish made with stinky tofu and stinky amaranth, simmered with pork belly and mushrooms for a bold, traditional Hunan 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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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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  Green Pepper and Edamame Stir-Fry with Shredded Pork

  A classic home-style dish made by stir-frying shredded pork with green peppers and edamame for a savory, satisfying meal.
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  Sweet Potato and Corn

  A sweet dish made with steamed sweet potato and fresh corn kernels, lightly seasoned with sugar and butter for a naturally sweet and comforting flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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