Hou Ji Farmhouse Cuisine (Gaoshangqiao East Road Branch)
川菜 · ⭐ 4.8
No. 17, East Gaoshengqiao Road, Annex No. 33
Dishes
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Spicy Green Pepper ChickenSpicy green pepper chicken is made with tender chicken and fresh chili peppers, stir-fried to perfection for a bold, aromatic flavor.
Special Mao Xue WangSpecial Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Special Stone-Grilled KidneyFresh pork kidneys are sliced and quickly cooked on a hot stone plate, preserving their crisp and tender texture. Sautéed with scallions, ginger, garlic, and secret seasonings for rich flavor and aromatic fragrance.
Huo Xiang Grass CarpFresh grass carp steamed with hojicha and herbs, resulting in a tender texture and aromatic flavor.
Braised Beef with Tofu in Clay PotA dish featuring tender tofu and beef, sliced beef is cooked with tofu in a clay pot using broth or water to create a rich, flavorful soup where the beef remains tender and the tofu silky smooth.
Old Salted Vegetable Stir-fry with PorkA traditional Sichuan dish featuring aged salted vegetables stir-fried with pork belly, seasoned with fermented bean paste and spices.
Sichuan Pepper FishSpicy fish dish made with fresh fish,大量花椒 and chili peppers. Fish is marinated, then pan-fried or steamed, then stir-fried with sautéed Sichuan peppercorns, dried chilies, ginger, and garlic to absorb rich aroma.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Sauce-Braised RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with fermented bean paste and aromatic spices.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Stir-fried Liver and Kidney with Fresh AromaA classic Chinese dish featuring tender pork liver and kidney stir-fried with vegetables, seasoned for a savory and aromatic taste.