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Hu Family Old Shaanxi Cuisine (Fukang Wulu Store)

地方菜 · ⭐ 3.5

Approx. 70 meters northwest of Tangquan Square, Fukang 5th Road

Dishes

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  Steamed Fish with Chopped Chili

  A whole fish steamed with chopped chili, ginger, and garlic, a classic Hunan dish known for its spicy and aromatic flavor.
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  Single-Portion Hot Pot Buffet

  A single-person hot pot meal features a personal pot with broth, assorted ingredients, and dipping sauces. Main items include meats (like beef slices, lamb rolls), seafood (such as shrimp paste, fish balls), vegetables (like cabbage, enoki mushrooms), tofu products, and noodles or vermicelli. Broth options: spicy, clear soup, or mushroom. Ingredients are self-served and cooked on-site.
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  Big Plate Spicy Chicken

  Big plate spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, green onions, ginger, and garlic. The chicken is marinated, deep-fried until crispy, then stir-fried with the spices to blend flavors.
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  Home-style dish

  Home-style dishes are meals primarily made with seasonal vegetables, meat, or seafood, prepared through simple cooking methods such as stir-frying, boiling, or steaming. These methods preserve the natural flavors of the ingredients, making the dishes easy to prepare and nutritionally rich.
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  Vegetable Dumplings

  Vegetarian dumplings are made with flour-based wrappers filled with vegetable fillings such as cabbage, chives, carrots, and mushrooms, then boiled or steamed after手工 or machine assembly.
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  Lotus Root Stir-Fried with Pork

  A classic Chinese home-style dish featuring lotus root and pork, stir-fried quickly for a crisp texture and savory flavor.
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  Hot Pot Lamb

  Pot-bellied lamb is a dish made by stewing lamb slices with vegetables and seasonings in a small hot pot (pot-bellied stove). The lamb slices are stir-fried with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings, then slowly simmered with chicken stock or water until the meat becomes tender and the broth rich. It is typically served with side ingredients such as cabbage, potatoes, and tofu. The pot is kept heated during serving, allowing diners to cook and eat gradually.

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