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Hong Chu Shi Fu (Dadukou Branch)

川菜 · ⭐ 4.4

Building 2, Jintian Jiayuan, Wenti Road

Dishes

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  Braised Beef

  Braised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
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  Braised Lotus Root Slices

  Stewed lotus root slices is a cold dish made primarily from fresh lotus roots. The sliced roots are boiled and then soaked in a seasoned stew sauce, typically made with soy sauce, star anise, cinnamon, bay leaves, and ginger.
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  Roasted Pig's Head

  A traditional Chinese dish made by roasting a pig's head after marinating and blanching, resulting in crispy skin and tender meat.
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  Stone Pot Eel and Taro Puree

  A Sichuan specialty dish featuring eels and mashed taro slowly stewed in a stone pot, seasoned with fermented bean paste and aromatics for a rich, spicy flavor.
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  Black Pepper Beef

  A savory dish of tender beef stir-fried with black pepper, onions, and peppers, delivering a rich, aromatic flavor.
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  Fried Shrimp with Egg White

  Fresh shrimp cooked with egg white, creating a delicate and savory dish.
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  Garlic-Steamed Shrimp

  A dish of fresh shrimp steamed with garlic, butter, and seasonings, resulting in tender, flavorful meat with rich garlic aroma.
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  Crab Roe Vermicelli

  A Chinese dish made with crab roe and vermicelli, steamed or stir-fried to create a rich, savory flavor.
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  Sour Cabbage Noodles

  A Chinese home-style dish made with sour cabbage and noodles, offering a tangy and savory flavor.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.

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