Hu's Pan-Fried Dumplings (Gaoling Road Branch)
小吃快餐 · ⭐ 3.7
No. 17 Gaoling Road (230 meters on foot from Exit 3 of Zhengguang Road Metro Station)
Dishes
Detox Winter Melon Old Duck Noodle SoupDetox Winter Melon Old Duck Noodle Soup is made with winter melon, old duck, and noodles. The winter melon and old duck are stewed together and then mixed with noodles. It has a light taste and helps to clear heat and detoxify.
Spring Bamboo Duck Noodle SoupA traditional Suzhou dish featuring fresh spring bamboo shoots, old duck, and rice noodles, simmered slowly to create a clear, savory broth with tender duck meat and silky noodles.
Special Beef NoodlesA savory stir-fry featuring tender beef slices and noodles with vegetables, cooked quickly for a rich, satisfying flavor.
Old Duck Offal SoupA traditional Chinese soup made from old duck offal, simmered with ginger and scallions for a rich, savory flavor.
Stir-Fried Rice Noodles with Pork and GreensA stir-fried dish of rice noodles with pork strips and fresh greens, seasoned to perfection.
Hu's Pan-Fried DumplingsHu's Pan-Fried Dumplings are a classic Chinese dumpling dish, featuring a savory pork and cabbage filling, pan-fried until the bottom is crispy and golden.
Super Family Feast Duck Noodle SoupA rich duck noodle soup with assorted duck parts, noodles, and vegetables, simmered to perfection for a hearty and flavorful meal.
Golden Soup with Pickled Radish and Duck Noodle SoupA flavorful soup made with duck broth, pickled radish, and rice noodles, known for its golden color and tangy-spicy taste.
Green Sichuan Pepper Duck Noodle SoupA rich duck soup with fresh noodles and green Sichuan pepper, offering a savory and subtly spicy flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.