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Hao Fu Ji Transmission Restaurant (Shiqquan Street Branch)

农家菜 · ⭐ 3.9

No. 121 Shiquan Street

Dishes

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  Rabbit Leg

  Rabbit legs are primarily made from fresh rabbit legs, which are marinated and then stewed or braised until the meat becomes tender and fully infused with flavor. Ingredients such as ginger, scallions, and star anise can be added to enhance the taste. Some recipes first fry the rabbit legs until the skin is slightly crispy before simmering them.
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  Dry-Braised Fish Head

  A Chinese dish featuring fresh fish head braised with fermented bean paste, ginger, and garlic until tender and flavorful.
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  Hand-Shredded Spicy Rabbit Leg

  Hand-Shredded Spicy Rabbit Leg is a dish primarily made from rabbit legs. The rabbit legs are first marinated with spices and salt for flavor, then braised or steamed until tender. After cooling, the meat is hand-shredded into thin strips. The shredded meat is then quickly stir-fried in a wok with seasonings such as chili peppers, Sichuan peppercorns, scallions, ginger, and garlic until evenly coated with the spicy and aromatic sauce. The finished dish features tender meat with a distinct numbing spiciness and the unique savory flavor of rabbit.
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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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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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  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
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  Stone Pot Rice with Vegetables

  A Chinese dish featuring rice cooked in a stone pot with vegetables and meat, creating a crispy bottom layer and flavorful combination.
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  Stone Pot Wild Vegetable Rice

  Stone Pot Wild Vegetable Rice is a traditional dish featuring fresh wild vegetables and rice. Main ingredients include seasonal wild greens (such as fern shoots, dandelion, purslane), rice, and a small amount of cured meat or shiitake mushrooms for umami. The rice and cleaned, chopped wild vegetables are mixed with broth or water and simmered together in a preheated stone pot. The stone pot evenly distributes heat and retains high temperature, creating a slightly crispy rice crust at the bottom while allowing the aroma of the vegetables to permeate the grains. Lightly stir before serving for layered texture.
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  Clam and Shepherd's Purse Stir-fry

  A Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Stir-fried Pig Kidney with Leek

  A Chinese dish made by stir-frying pig kidney with leeks, resulting in a tender and aromatic flavor.
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  Spicy Octopus Hot Pot

  A spicy Sichuan-style dish featuring fresh octopus stir-fried with vegetables and aromatic spices, delivering a bold, flavorful experience.

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