Hu Jia Xiang Yuan Jing Stringed Meat Skewers
火锅 · ⭐ 4.0
No. 294, Wai Bei Street
Dishes
Stewed Konjac JellyA cold dish made from konjac root, boiled and chilled to form a jelly-like texture, often served with a savory dressing.
Original Soup PlateA dish featuring fresh ingredients cooked in a clear, flavorful broth that highlights the natural taste of the main ingredients.
VealVeal typically refers to tender cuts from cattle, such as the tenderloin or strip loin. After being sliced or cubed, it is marinated with seasoning and then cooked using methods like stir-frying, boiling, stewing, or roasting. Common accompanying vegetables include onions and green peppers, while seasonings often include soy sauce, cooking wine, ginger, and garlic.
ChestnutChestnuts are a common ingredient, primarily made from fresh chestnut kernels. They are usually processed by boiling, steaming, or stir-frying to achieve a soft and chewy texture. Chestnuts can be served alone as a dessert or main dish, or combined with other ingredients such as chicken or pork ribs to enhance flavor and texture.
Lotus cabbageLotus cabbage is a dish primarily made with cabbage, typically stir-fried after shredding, enhanced with garlic and ginger, and optionally combined with meat or ham.
Stomach SlicesA spicy Sichuan dish made from sliced stomach meat, stir-fried with vegetables and spices for a crisp, numbingly delicious bite.
Vinegar DipA Chinese condiment made from vinegar, garlic, chili oil, and herbs, commonly served with dumplings or cold dishes to enhance flavor.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.