Huixiang Rongfu (Wendu Shuicheng Branch)
地方菜 · ⭐ 4.8
Hongfu Avenue, Shuicheng Plaza
China trip · China travel
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Dishes
Original Smelly Mandarin FishStinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned for several days to develop a unique flavor, then pan-fried or braised with ginger, scallions, and garlic to create tender, flavorful meat.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Small Bowl RiceXiao Bo Fan is a Chinese dish featuring rice as the main ingredient, served with various side dishes. Rice is placed in a small bowl and mixed with stir-fried meats, vegetables, or eggs such as diced chicken, green peppers, carrots, and eggs, then seasoned and stirred well before eating.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Dry Pot Fish OffalDry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
Stewed Bamboo Shoots in OilOil-braised smoked bamboo shoots is a dish primarily made with smoked bamboo shoots. The preparation involves soaking the smoked bamboo shoots in advance, slicing them into appropriate pieces, stir-frying them with hot oil and seasonings, and then adding water to braise until fully flavored.
Xiang-style Stinky PerchXiang-style stinky bass is made from fresh bass fish, fermented to develop a unique aroma, then stir-fried with chili, garlic, ginger, and doubanjiang. The flavorful, tender fish offers rich fragrance.
Xiaoxiang Chicken Offal BowlXiaoxiang chicken offal pot features chicken hearts, livers, and gizzards stir-fried with chili, garlic, and ginger, then simmered in broth for rich flavor. Reddish in color, with complex taste.
Stone Pot Eggplant and FrogStoneware Eggplant Frog with minced garlic and ginger, stir-fried in a hot stone pot.
Spicy Beef TrioA spicy Sichuan-style dish featuring beef, tripe, and tendon, slow-cooked in a rich broth with chili and Sichuan peppercorns.
Hu Shi's Premium Hot PotHu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
Sour Soup Jumping FrogSpicy sour soup with frog legs, featuring pickled mustard greens, tomatoes, and spicy chili peppers, simmered in a tangy broth made from white vinegar, lemon juice, or fermented cabbage brine, enhanced with ginger, garlic, and Sichuan peppercorns.- Stir-fried long beans with eggplant stripsStir-fry sliced long beans and eggplant together. First blanch or sauté beans until tender-crisp, then add eggplant and stir well. Season and cook until flavors are absorbed. Features the crispness of beans and softness of eggplant.