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Hu Ya's Stir-Fried Chicken (Zhengzhou Tan Li Shang Branch)

豫菜 · ⭐ 4.6

Shop L420Z, 4th Floor, Tan Shili, No. 338 Longhai West Road, Hanghai West Road Subdistrict

Dishes

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  临沂口味炒鸡

  临沂口味炒鸡是一道以鸡肉为主料，配以青椒、红椒、洋葱等蔬菜，通过爆炒制成的菜肴。主要食材包括鸡腿肉或整鸡切块，辅以蒜、姜、干辣椒等调料，用油热锅后快速翻炒，使鸡肉鲜嫩入味。
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  樱樱冰粉

  樱樱冰粉是一种以冰粉籽或冰粉粉为主要原料制作的凉拌甜品，加入清水搅拌后静置凝固，再加入红糖水、水果丁、花生碎、芝麻等配料制成。成品呈透明状，口感爽滑，清凉解暑。
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Green Bean and Tofu Noodle Salad

  A refreshing cold dish made with fresh mung bean sprouts and thin tofu noodles, tossed in a light dressing of garlic, sesame oil, and soy sauce.
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  老虎杠子馍

  老虎杠子馍是一种以面粉为主要原料制作的面食，通常将面团擀成厚饼状后烙制而成，外皮酥脆，内里柔软。食用时可夹入炒制的肉末、蔬菜或酱料，口感丰富。
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  虎丫拌面筋

  虎丫拌面筋是一道以面筋为主要食材的凉拌菜，将煮熟的面筋切条后与黄瓜丝、胡萝卜丝等配菜混合，加入调味料拌匀。制作过程中通常使用酱油、醋、蒜末、辣椒油、香油等调料进行调味。
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  Huya's Signature Chicken Stir-Fry

  A classic Chinese stir-fried chicken dish made with chicken, peppers, and onions, known for its rich aroma and spicy flavor.
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  Brown Sugar Glutinous Rice Cake

  Black sugar glutinous rice cakes are made from glutinous rice, fried or pan-fried until crispy on the outside and chewy on the inside, then drizzled with a thickened black sugar syrup. The main ingredients are glutinous rice and black sugar. The preparation involves steaming the rice, pressing it into a block, cutting it into pieces, heating until the surface is slightly charred, and finally pouring the black sugar sauce over it.

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