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Hui Maid Long Fusion Cuisine

特色菜 · ⭐ 4.4

Shop A3007, 3rd Floor, Building A, Xinghui Weigang Shopping Center, Zhongshan Avenue

Dishes

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  Leshan Spicy Chicken

  Le Shan spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated and stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
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  Signature Crispy Duck

  A premium duck dish marinated, air-dried, and deep-fried to achieve a crispy skin while keeping the meat tender and juicy, served with hoisin sauce and thin pancakes.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Hong Kong Style Shrimp Dumplings

  Har gong-style shrimp dumplings are made with fresh shrimp, pork fat, and wheat starch. Shrimp is minced and mixed with pork fat, seasoned, wrapped in thin dough, shaped into half-moons or ingots, then steamed.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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  Secret-Recipe Squid Skewers

  Fresh squid slices marinated in a special sauce and grilled on skewers until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Stir-Fried Pork with Charcoal Flavor

  A classic Chinese stir-fry featuring pork belly and vegetables, cooked quickly over high heat to achieve a smoky aroma and tender texture.
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  Maolong Braised Pork

  A Chinese dish made by slow-cooking pork belly with maltose, soy sauce, and wine until tender and glossy.
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  Spicy Catfish Slices

  A spicy Sichuan dish featuring tender catfish slices stir-fried with chili, garlic, and ginger for a bold, numbing flavor.

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