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Hao Chu's Old Taste in Chengnan

江浙菜 · ⭐ 4.1

No. 400 Zhongshan South Road, Lingzhuang Lane

Dishes

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  Old Duck and Young Pigeon Stew

  A nourishing dish made by slow-cooking old duck and young pigeon, resulting in tender meat and rich broth.
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  Steamed Softshell Turtle

  Clear stewed softshell turtle is a dish primarily made with softshell turtle, supplemented with ingredients such as ham, chicken, and mushrooms, and slowly simmered in clear water. To prepare, clean the softshell turtle thoroughly, then place it together with the ingredients into a pot, add an appropriate amount of water, and stew over low heat for a long time to achieve a clear broth with a fresh and delicious flavor.
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  Stewed Pork Knuckle

  A traditional Chinese dish made by slow-cooking pork knuckles or chicken feet until tender, resulting in a rich, savory broth and soft, gelatinous meat.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly with seasonings until tender and flavorful. Ginger, scallions, and star anise are commonly added for aroma.
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  Braised Pig Intestines

  A traditional Chinese dish made by braising pig intestines with soy sauce, sugar, and seasonings until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Homemade Sausage

  Homemade sausage is primarily made from pork, salt, sugar, soy sauce, cooking wine, five-spice powder, and other seasonings. The meat mixture is evenly stirred and stuffed into casings, then dried or smoked.
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  Garlic Cucumber Salad

  A refreshing cold dish made with cucumbers and garlic, seasoned with salt, vinegar, and sesame oil for a crisp and flavorful bite.
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  Chicken Juice Braised Tofu Dry

  A Chinese home-style dish made by simmering tofu dry in a savory chicken broth with soy sauce and sugar, resulting in a rich, tender texture.

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