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Hao Xiaozi (Hwa Fang Wanda Store)

农家菜 · ⭐ 4.1

No. 6 Courtyard, Huai Fang South Road, Wanda Plaza, 4th Floor, Room 4010

Dishes

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  Kung Pao Chicken Rice

  Kung Pao Chicken Rice is a Chinese rice dish featuring diced chicken, peanuts, and rice as its main ingredients. The chicken pieces are marinated and stir-fried until flavorful, then combined with crunchy peanuts and a specially prepared Kung Pao sauce, finally poured over steaming hot rice to create an appealing color and aroma.
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  Pork Ribs with Green Beans and Wheat Rolls

  Pork rib and string bean with steamed corn cakes is a dish primarily made with pork ribs and green beans. The pork ribs are first blanched to remove any odor, then cooked together with the green beans until tender. Finally, seasonings are added to taste. The corn cakes are made from cornmeal or mixed grain flour, steamed until cooked, and then dipped into the stewed pork rib and green bean sauce for eating.
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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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  Braised Pork Ribs

  Stewed spare ribs is a dish made primarily with pork ribs, seasoned with scallions, ginger, cooking wine, and other seasonings, and slowly simmered over low heat. Potatoes, carrots, and other vegetables are typically added to create a rich broth and tender meat.
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  Braised Pork Trotter in Secret Sauce

  Private-style braised pig trotters are made primarily from pig's feet, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and fully flavored. The finished dish has a glossy red color, a soft and chewy texture, and abundant gelatin.
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  Steamed Corn Bun with Yellow Croaker

  Wotou Da Huangyu is a dish featuring large yellow croaker as the main ingredient, paired with wotou. The fish is marinated and pan-fried until golden, while wotou serves as a staple side, either cooked together or separately, enhancing the tender fish meat with soft, fluffy wotou.
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  Bamboo Shoot Skin with Preserved Bean Curd

  Bamboo skin and fermented tofu pork is a dish featuring bamboo skin and pork belly. Pork belly is blanched, then stewed with bamboo skin and fermented tofu for rich flavor and tender meat.
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  Premium Spare Ribs Noodles

  Premium spare rib noodles feature braised pork ribs with ginger and scallions, served with handmade or machine-made thin noodles and a touch of greens.
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  Spicy Pork Trotter Large Portion

  Spicy pig trotters in large portion mainly use pig trotters, blanched and then stewed with chili, Sichuan pepper, ginger, scallion and other seasonings to absorb the spicy flavor, resulting in a soft yet chewy texture.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Black Pepper Beef Noodles

  Black pepper beef noodles feature tender beef strips marinated with black pepper and soy sauce, stir-fried with cooked noodles and vegetables like onions and green peppers, then finished with a savory black pepper sauce.

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