Everyday Sichuan Restaurant Authentic Yellow Braised Chicken (Hankou North Branch)
川菜 · ⭐ 3.6
No. 128, 1st Floor, Zone B5, Hankou North International Commodities Trading Center, Shekou Subdistrict (near Hankou North Haining Leather City)
Dishes
Chopped Chili Egg Stir-FrySteamed egg with chopped chili is a dish made primarily from eggs and chopped chili. Eggs are mixed with chili, then stir-fried until cooked through, with a little salt and scallions added for flavor.
Spicy Chopped Chili TofuA spicy dish made with fried tofu and chopped chili peppers, popular in Hunan cuisine.
Tofu Skin with Baby Bok ChoyA simple and healthy dish made with tofu skin and baby bok choy, stir-fried or simmered for a fresh, savory flavor.
Stir-Fried Pork Shreds with Celery and Tofu SkinA classic Chinese home-style dish featuring pork shreds stir-fried with celery and tofu skin, seasoned to perfection for a savory and satisfying meal.
Stewed Chicken with PotatoesPotato-braised chicken chunks is a dish using chicken and potatoes as main ingredients. Chicken is blanched to remove odor, potatoes peeled and cut. Heat oil, stir-fry葱姜蒜, add chicken until browned, season with soy sauce and cooking wine, then add potatoes, cover with water, simmer until chicken is tender and potatoes absorb flavor, finally reduce sauce.
Grandmother's Vegetable Stir-fried with Minced PorkA traditional home-style dish featuring tender green beans and minced pork, stir-fried with grandmother's preserved vegetables for a savory, aromatic flavor.
Pickled Vegetable and Pork Noodles Rice BowlA flavorful rice bowl featuring pickled vegetables, sweet potato noodles, and tender pork strips, served hot.
Pork Liver and Vermicelli SoupA soup made with pork liver and vermicelli, featuring tender liver and soft noodles in a savory broth.
Eggplant and Green Bean Rice BowlA savory dish featuring stir-fried eggplant and green beans served over steamed rice, offering a comforting blend of textures and flavors.
Bullhead Fish HeadBàowáng fish head is a dish featuring a large fish head, typically from bighead carp or silver carp, seasoned with ginger, scallions, and garlic, then stewed or braised. The fish head is first pan-fried until slightly golden, then simmered slowly with broth, soy sauce, and cooking wine to create tender meat and rich soup.