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Hua Jian Fresh Taste Hall

家常菜 · ⭐ 3.7

No. 103, Niuchang Village, Lizha Road (near Zhujiang Road)

Dishes

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  Stewed Crab with Green Soybeans (June Yellow Crab)

  A Jiangnan-style dish made by slow-cooking fresh June Yellow crab with tender green soybeans, resulting in a rich, savory broth and delicate flavors.
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  Stir-Fried Water Spinach

  A light stir-fry dish made with water spinach, quickly cooked with garlic for a fresh and delicate flavor.
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  Fried Spring Rolls

  Fried spring rolls are a traditional Chinese snack made by wrapping vegetables and meat in thin dough, then deep-frying until golden and crispy.
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  Boiled Pork Intestine and Sliced Pork Platter

  Boiled Pork Intestine and Sliced Pork Platter is a classic Cantonese cold dish. The main ingredients are pork large intestine (specifically the thicker end) and skin-on pork belly or hind leg meat. During preparation, the intestine is thoroughly cleaned and then cooked together with the pork in a pot with water, ginger, scallions, and a small amount of cooking wine. It is simmered over low to medium heat for a long time until thoroughly cooked and tender. After cooking, the ingredients are removed, allowed to cool completely, then thinly sliced or cut into pieces and neatly arranged on a plate. It is typically served with dipping sauces such as minced garlic soy sauce, sand ginger soy sauce, or chili sauce to highlight the natural flavors of the ingredients.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Braised Crucian Carp

  Braised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Sliced Black Carp with Scallion Oil

  Sliced Black Carp with Scallion Oil is a traditional Chinese dish featuring fresh black carp as the main ingredient. Key components include sliced black carp, scallions, ginger, and cooking oil. The fish slices are arranged on a plate, topped with shredded scallions and ginger, then drizzled with hot oil to release a fragrant aroma. The dish is characterized by tender fish and a rich scallion flavor.
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  Scallion Oil Fish Slices

  A dish of tender fish slices topped with a fragrant scallion oil, commonly served in Chinese cuisine.
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  Shiitake Mushroom

  Shiitake mushrooms, using fresh shiitake as the main ingredient, can be cooked into various delicious dishes after cleaning. Common preparation methods include stir-frying, stewing, and steaming. Shiitake mushrooms have a rich, tender texture, a delightful flavor, a unique aroma, and are highly nutritious with certain medicinal properties.

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