Close

Hu Zhu Lu Chao (Tutang Branch)

小吃快餐 · ⭐ 3.6

Room 101, No. 141, Tutan Tangdong Road

Dishes

• 

  Signature Stir-Fried Rice Noodles

  A classic Cantonese dish featuring stir-fried rice noodles with shrimp, pork, and vegetables, known for its smooth texture and savory flavor.
• 

  Signature Fried Rice Noodles

  Signature fried rice noodles made with rice noodles, eggs, bean sprouts, carrots, and greens, stir-fried quickly over high heat. Noodles soaked beforehand are cooked with ingredients and seasonings like soy sauce and salt until fully flavored.
• 

  Signature Baked Intestine Head

  Fresh pork intestine head is cleaned, braised, coated with a secret sauce, then baked in an oven. The dish features a slightly crispy, crunchy exterior and a soft, rich interior with strong braised and savory sauce flavors.
• 

  Signature Pork Offal Porridge

  A savory porridge made with fresh pork offal and rice, slow-cooked to a smooth consistency.
• 

  Stir-fried猪 Liver

  Stir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
• 

  Secret-Seasoned Baked Fish Bones

  Fresh fish bones marinated in a secret sauce and baked until crispy outside and tender inside, with rich aroma.
• 

  Secret-Seasoned Baked Chicken Wings

  Fresh chicken wings marinated in a secret blend and baked until crispy outside and juicy inside.
• 

  Stewed Pig Trotters with Peanuts

  A traditional Chinese dish featuring tender pig trotters and peanuts simmered slowly in a savory sauce, resulting in rich flavor and soft texture.
• 

  Radish and Beef Brisket

  Radish and beef brisket stew features beef chunks and white radish. After blanching to remove odor, beef is simmered with ginger, scallions, and seasonings until tender, then white radish is added for flavor absorption. Rich broth, soft meat, and fragrant radish.
• 

  Steamed Tofu Balls with Sand Ginger

  Steamed tofu balls made from soft tofu, seasoned with sand ginger, scallions, and ginger, then steamed. The texture is smooth and tender, with a distinctive spicy and fragrant aroma from the sand ginger.
• 

  Shrimp Paste Steamed Meat Tendon

  Pork tendon steamed with shrimp paste, ginger, and seasonings. Tender, chewy texture with a savory-sweet flavor.
• 

  Bean Paste Steamed Fish Bones

  A dish made by steaming fish bones with fermented soybean paste, ginger, and scallions, resulting in a savory and aromatic flavor.
• 

  Fermented Black Bean Steamed Intestine

  Made with pork intestines, fermented black beans, ginger slices, and scallions, steamed to perfection. Tender and soft with rich bean aroma and a slightly spicy, savory taste.
• 

  Steamed Spare Ribs with Noodle Drum

  Pork ribs marinated with rice wine, soy sauce, ginger, and garlic are steamed in a special noodle drum. The drum is a bamboo basket lined with steaming cloth, ensuring even heat distribution and tender meat with a subtle noodle aroma.
• 

  Steamed Pork Rib and Meatball in Flour Drum

  A traditional Chinese dish featuring pork ribs and meatballs steamed together in a flour-based vessel, resulting in tender, flavorful bites.
• 

  Stir-Fried River Shrimp with Bell Peppers

  Fresh river shrimp are stir-fried quickly with green and red bell peppers. The shrimp is tender and slightly chewy, while the peppers add a crisp texture and mild heat. Cooked with high heat to preserve freshness and highlight the blend of savory and spicy flavors.
• 

  Steamed Pork Ribs with Black Bean Sauce

  A Cantonese dish featuring tender pork ribs steamed in a savory black bean sauce, known for its rich umami flavor and soft texture.

Reviews