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Hupan Renjia Private Kitchen. Yan Style Shandong Cuisine Heritage

特色菜 · ⭐ 4.2

No. 32 Xianqian Street

Dishes

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  Cold-Mixed Lotus Root

  A refreshing cold dish made from lotus root, blanched and sliced, then tossed with garlic, vinegar, soy sauce, and chili oil for a crisp, tangy flavor.
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  Spring Water Live Fish

  Fresh live fish cooked in spring water with ginger and scallions, resulting in tender meat and a clear, savory broth that highlights the natural flavor of the fish.
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  Spring Water Old Tofu

  A traditional dish made with old tofu simmered in spring water, resulting in a delicate texture and rich flavor.
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  Steamed Carp

  A traditional Chinese dish made by steaming a fresh carp with ginger and scallions, resulting in tender and flavorful fish.
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  Scallion Pancake

  A Chinese pancake made with scallions and flour, pan-fried until golden brown, offering a crispy exterior and tender interior with a rich onion flavor.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Sweet and Sour Carp

  Sweet and sour carp is a dish made from fresh carp, sliced, deep-fried until crispy outside and tender inside, then coated with a prepared sweet and sour sauce. Main ingredients include carp, sugar, vinegar, ketchup, ginger, scallions, and garlic. The fish is cleaned, scored, fried to shape, then tossed in the sauce to coat evenly.
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  Old Jinan Five-Spice Fried Pork

  A traditional Shandong dish featuring marinated pork belly fried until crispy, with a rich aroma from five-spice powder and soy sauce.
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  Steamed Pork Sausage

  Steamed crispy pork is a traditional dish made primarily with fatty pork belly. The pork is marinated, fried until golden and crispy, then steamed to achieve a soft, melt-in-the-mouth texture. Thin slices of pork belly are marinated with cooking wine, soy sauce, and other seasonings, then deep-fried until golden brown. Finally, the fried pork is placed in a steamer with scallions, ginger, and other seasonings, and steamed until tender and succulent.
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  Two Ways with Tenderloin

  Two-way pork tenderloin is a dish featuring pork tenderloin as the main ingredient, sliced into pieces and prepared using different cooking methods. One method involves frying part of the meat until crispy outside and tender inside, while another uses sauce-based stewing or stir-frying to make the meat soft and flavorful. Both techniques are presented in one dish, showcasing the varied textures of pork tenderloin.

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