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Tongfu She Private Kitchen

特色菜 · ⭐ 3.9

No. 29 Jiaochangba West Street

Dishes

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  Cold-Mixed Eel

  Cold-mixed eel is a dish made with fresh eel, blanched and cut into pieces, then mixed with seasonings. Main ingredients include eel, scallions, ginger, garlic, vinegar, and chili oil.
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  Braised Dishes

  Braised dishes involve simmering ingredients like meat, tofu, and vegetables in a seasoned broth for long periods to absorb flavor. Key ingredients include chicken wings, pig trotters, dried tofu, and eggs. The braising liquid is made by boiling soy sauce, spices (star anise, cassia bark, Sichuan pepper), and seasonings.
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  Tongfu Hui Guo Rou

  Tongfu Hui Guo Rou is a traditional Sichuan dish, mainly made with pork belly, doubanjiang, green peppers, and garlic shoots. The pork is first boiled and sliced, then stir-fried with doubanjiang and vegetables, and finally seasoned.
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  Tongfu Eel

  Tongfu Eel is a Chinese dish made with eel stir-fried with ginger, garlic, and chili, offering a rich and savory flavor.
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  Squid and Chicken Stew

  A Chinese stew featuring squid and chicken, slow-cooked to tender perfection with rich, savory flavors.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Signature Tongfu Eel

  Signature Tongfu Eel is a Chinese dish made with eel as the main ingredient, combined with various seasonings and spices, then simmered. It has tender meat, rich texture, and a strong flavor.
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  Braised Eel with Soy Sauce

  Fresh eel is simmered in a savory soy-based sauce, resulting in tender, flavorful meat with a rich, glossy finish.
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  Stir-fried Water Spinach

  A quick stir-fry of fresh water spinach with garlic and chili, a classic Sichuan-style vegetable dish known for its crisp texture and spicy aroma.
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  Braised Eel

  Stir-fried eel is a dish made with fresh eels, pan-fried until golden, then simmered with soy sauce, cooking wine, ginger, and scallions to absorb the flavors, finally thickened into a savory sauce.
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  Rose Wine

  Rose wine is made primarily from fresh rose petals, cleaned and dried before being soaked in white or yellow wine. The petals and酒 are placed in a sealed container in a ratio, left at room temperature for weeks to months to infuse the aroma and components into the酒, then filtered before drinking.
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  Bamboo Mushroom Liver Paste Soup

  A nourishing soup made with bamboo mushrooms and pork liver, simmered in broth for a delicate, savory flavor.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Snowflake Chicken Nao

  A delicate dish made from minced chicken mixed with egg white and starch, steamed to a fluffy, snow-like texture.
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  Eel Noodles

  Eel noodles is a Chinese dish featuring fresh eel cooked in a savory broth and served over noodles, known for its rich flavor and tender texture.

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