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Hongju Restaurant

北京菜 · ⭐ 4.3

Building 6, West Zone, Yonyou Software Park, Beiqing Road

Dishes

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  Beijing-style Burnt Lamb

  Beijing-style braised mutton uses lamb as the main ingredient, with scallions, ginger, garlic, and star anise. The lamb is blanched to remove odor, then simmered slowly with seasonings and water until tender, finally reducing the sauce to a thick consistency.
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  Yu Gan Chili Stir-Fried with Pork

  Yu Gan chili stir-fried with pork is a dish primarily made with Yu Gan specialty chili and pork. The preparation involves slicing the pork, cutting the chili into segments, stir-frying the pork until it changes color, then adding the chili segments to continue stir-frying, and finally seasoning to taste.
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  Garlic Eggplant with Flavorful Sauce

  Eggplant sliced and steamed, then mixed with garlic paste, soy sauce, vinegar, sesame oil, and garnished with green onions or cilantro. The eggplant stays soft, with garlic as the main flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and Sichuan peppercorns. The shrimp is marinated, stir-fried, then tossed with a savory Kung Pao sauce (soy sauce, vinegar, sugar, rice wine, starch) and crispy peanuts for a glossy, tender, flavorful dish.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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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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  Jiangxi Clay Pot Meat Cake Soup

  Jiangxi clay pot meat pie soup is made by mixing minced pork and starch into meat pies, then stewed slowly in a special clay pot with water and ginger slices. Key ingredients include pork, starch, ginger, and water. The cooking process emphasizes precise heat control to ensure tender, flavorful meat pies and a delicious broth.
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  Jinan Stir-Fried猪腰

  Jinan stir-fried pig kidneys is a dish featuring pork kidneys as the main ingredient, combined with辅料 like green peppers and onions, quickly stir-fried over high heat. The kidneys are processed to remove odor and cut with floral patterns, then swiftly cooked to maintain a tender texture.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Premium Peking Duck

  Premium Peking duck made from high-quality Peking duck, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

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