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Hong Fu Lou

江浙菜 · ⭐ 4.1

No. 138, Hongdong Street

Dishes

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  Steamed Potato with Salted Pork

  A traditional Chinese dish made by steaming potatoes and salted pork together, resulting in a savory, tender flavor.
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  Garlic Leaf Tofu Skin

  Garlic leaf tofu skin is a Chinese dish made with garlic leaves and tofu skin, stir-fried together for a fresh and delicious taste.
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  Shanghai-style Three Delicacies Clay Pot

  A classic Shanghai dish featuring pork, shrimp, and chicken simmered in a clay pot with mushrooms and bamboo shoots for a rich, savory flavor.
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  Mixed Fish

  Mixed fish is a dish featuring various types of fish such as crucian carp, sea bass, and hairtail, seasoned with ginger, scallion, and garlic, and prepared by steaming, braising, or stewing.
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  Salted Pepper Pork Ribs

  Black pepper salt pork strips is a dish made from pork tenderloin, sliced, marinated, deep-fried until crispy outside and tender inside, then stir-fried with black pepper salt. Golden color, crispy texture, rich pepper-salt aroma.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Stir-Fried Eel Strips

  A dish made by quickly stir-frying eel strips with garlic, ginger, and scallions, resulting in a tender and savory flavor.
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  Peanut Bean Dish

  A Chinese home-style dish made with stir-fried peanuts and fermented soybean paste, offering a savory and crunchy flavor.
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  Buckwheat Dumplings

  Buckwheat dumplings are made with buckwheat dough filled with seasoned meat, boiled until tender. They offer a nutty flavor and chewy texture.
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  Golden Soup Hangtou Tofu

  Golden Soup Hangtou Tofu is a Chinese dish made with soft tofu, chicken broth, and golden egg liquid. The tofu is first fried until slightly golden, then simmered with broth, and finally mixed with egg liquid to create a golden sauce.

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