Close

Feng Chu Ke Private Recipes

川菜 · ⭐ 3.6

No. 59, Section 1, West Yi Huan Road

Dishes

• 

  Squash and Pork Crisp

  A Chinese dish featuring tender zucchini and pork filling, stir-fried together for a savory, satisfying meal.
• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  Garlic Pork Tripe

  Garlic pork intestine is a dish made with pig's stomach and garlic. After cleaning, the stomach is sliced and stir-fried or stewed with garlic to absorb its aroma and create a rich flavor.
• 

  Hot Pot Chicken

  A spicy Sichuan dish made by stewing chicken with chili, Sichuan pepper, and other seasonings, resulting in tender meat and rich, numbing flavor.
• 

  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
• 

  Stone Pot Tofu with Thousand Leaves

  Stoneware tofu with minced meat, green pepper, and onion. Tofu cubes are stir-fried in a hot stoneware pot with seasonings and ingredients to absorb the flavorful sauce.
• 

  Stir-fried Leek Yellow

  A simple and flavorful dish made by stir-frying leeks with eggs or meat, known for its fresh taste and quick preparation.
• 

  Pressure Cooker Pork Intestines

  A Chinese dish made by slow-cooking pork intestines in a pressure cooker with spices until tender and flavorful.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews