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Zhiming People's Home (Huayuan Road Branch)

其他美食 · ⭐ 3.4

No. 2025 Huayuan Road

Dishes

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  Five-Spice Braised Beef

  Five-spice braised beef is a dish made primarily from beef, marinated with various spices and seasonings, then slowly stewed. It has a rich brown color, tender and juicy meat with clear texture that melts in the mouth, and an aromatic fragrance.
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  Cold-mixed Black Wood Ear Mushrooms

  Cold-mixed black fungus is a chilled dish primarily made from dried black fungus. After soaking and blanching, it's mixed with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, sesame oil, sugar, salt, and chili oil for a crisp texture.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Bean and Egg Fried Rice

  A simple and delicious dish made with fresh beans, eggs, and rice, stir-fried to perfection for a savory and satisfying meal.
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  Green Bean and Pork Rice

  A Chinese home-style dish featuring tender pork strips stir-fried with fresh green beans and served over steamed rice, seasoned with soy sauce and aromatics.
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  Niu Lanshan

  Niu Lanshan is a beef dish typically made with beef brisket or shank, simmered with scallions, ginger, star anise, and other spices until tender. Some recipes add soy sauce, sugar, and cooking wine for a rich, glossy finish.
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  Braised Big Fish Head

  A Chinese dish featuring a large fish head braised with soy sauce, ginger, and other seasonings until tender and flavorful.
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  Sweet Corn Pancake

  A sweet and crispy pancake made from fresh corn kernels, eggs, and flour, popular as a snack or breakfast dish.
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  Fried Snails with Fragrant Spices

  A spicy Sichuan dish made by stir-frying fresh snails with chili, garlic, and ginger for a bold, aromatic flavor.
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  Spicy Tofu Rice

  Spicy tofu rice is a dish made with soft tofu and rice. Tofu cubes are pan-fried until slightly golden, then stir-fried with doubanjiang, chili, and Sichuan peppercorns, simmered in water or broth, and served over hot rice.

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