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Hao Mei Sour Fish Restaurant (Longjiang Branch)

Sichuan cuisine · ⭐ 3.8

No. 298 Jiangbei North Road, Yangguang Jinfeng Ge, 1st Floor, Fenghuang Subdistrict (near New City Plaza)

Dishes

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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Sweet and Sour Eel

  Sweet and sour hairtail is a Chinese dish featuring hairtail as the main ingredient. The fish is cleaned, cut into pieces, marinated with rice wine and ginger, then coated in starch or flour and deep-fried until golden and crispy. A sauce made of sugar, vinegar, soy sauce, water, and cornstarch is stir-fried with葱姜蒜, then combined with the fried fish to coat evenly.
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  Sichuan Pepper Frog Legs

  Teng椒牛蛙 is a dish featuring frog legs as the main ingredient, combined with Teng pepper, garlic, ginger, and green onions. The frog legs are blanched or briefly fried, then stir-fried with sautéed Teng pepper and seasonings to absorb its unique aroma and mild numbing flavor.
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  Blood Duck Fish

  Blood duck or pig blood is the main ingredient in this dish, combined with fish meat. Blood slices are cooked together with fish slices in broth or water, seasoned with scallions, ginger, garlic, and doubanjiang, then thickened with a slurry.
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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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  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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  Catfish with Rice Noodles

  A Chinese dish featuring catfish and rice noodles, simmered together to create a rich, savory flavor with tender fish and smooth noodles.

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