Close

Gongde Fo (Gongchen Branch)

地方菜 · ⭐ 3.8

No. 5, Gongchen South Street

Dishes

• 

  Five-Spice Beef Shank

  Five-spice beef shank is a dish made primarily from beef shank, simmered slowly with star anise, cinnamon, bay leaves, Sichuan pepper, and cloves. The result is tender, flavorful meat with a glossy red color and firm texture.
• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  Gongde Fu Cabbage

  Gongde Fu Cabbage is a dish featuring napa cabbage as the main ingredient, stir-fried with pork belly, garlic, and ginger, then seasoned with soy sauce, salt, and sugar, and slowly stewed until flavorful. The finished dish has a bright red color, tender cabbage, and balanced fat and lean meat.
• 

  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
• 

  Kung Pao Chicken Leg

  Kung Pao Chicken Leg Meat is a dish made primarily with chicken thigh meat, combined with peanuts, scallions, ginger, garlic, and dried chilies. The chicken thigh is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a deliciously aromatic and flavorful dish.
• 

  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Grilled Meat Sandwich

  Charcoal-grilled meat sandwich: marinated pork or beef grilled over charcoal, tender and fragrant. Sliced and served in warmed flatbread with lettuce, scallions, and sauce.
• 

  Old Soup Tofu

  Old broth tofu is a dish made by simmering嫩 tofu in a rich broth prepared from ingredients like old hen and pork bones. The tofu absorbs the savory flavors of the long-simmered broth.
• 

  Flavorful Lamb Ribs

  Flavorful lamb chops are marinated with garlic, ginger, cooking wine, soy sauce, and spices, then pan-seared or grilled. The result is a crispy exterior with a tender, aromatic interior.
• 

  Fish-Flavored Shredded Pork Rice Bowl

  Fish-flavored shredded pork with rice is a Chinese rice dish featuring pork strips, wood ear mushrooms, carrots, and green peppers as main ingredients. The pork strips are first stir-fried with seasonings, then vegetables are added and cooked until flavorful. Finally, it is served over steaming hot rice, resulting in tender pork and crisp vegetables with a rich, savory sauce.

Reviews