Le He Catering · Hui Cuisine (Zhuto Mansion Branch)
地方菜 · ⭐ 4.7
3rd Floor, Zhongtu Building, Lianhuachi East Road
Dishes
Lehe Three DelicaciesLehe Three Delicacies is a dish made primarily with pork belly, tofu, and greens, slow-cooked together. Pork belly and tofu are simmered in a pot, with greens added at the end for layered flavor and texture.
Savory Pork Sausage Pan-Fried Glutinous Rice CakeSalty pork sausage pan-fried glutinous rice cakes is a dish made with glutinous rice cakes, paired with salty pork and sausage. The rice cakes are fried until golden and crispy, then stir-fried with sliced salty pork and sausage to blend the flavors.
Fried Pork Scraps with Bok ChoyOil渣烧青菜 is a home-style dish made with pork cracklings and greens. Wash and chop the greens, set aside the cracklings; heat oil in a pan, stir-fry the cracklings until fragrant, then add greens and stir-fry until just cooked through. Season and serve.
Steamed Beef with Lotus LeafSteamed beef with lotus leaf is a dish made from beef shank, wrapped in lotus leaves and steamed. The marinated beef absorbs the清香 of the lotus leaf while retaining its original flavor.
Wannan Secret Braised PorkWannan Secret Braised Pork is a traditional Chinese dish made with pork belly, seasoned with soy sauce, sugar, and cooking wine, then simmered. It has a bright red color, rich flavor, and tender texture.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Braised Stinky Mandarin FishBraised stinky mandarin fish is a dish made with mandarin fish, fermented through a special process before braising. Main ingredients include fresh mandarin fish, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first marinated and fermented, then pan-fried and simmered with seasonings until flavorful.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Silver Thread Egg Dumpling StewSilver thread egg dumpling stew uses thin egg wrappers filled with minced pork and shrimp, simmered in broth or water with silver noodles, then garnished with green onions or cilantro. Eggs are first spread into skins, filled, sealed, and slowly cooked with the noodles.
Yangchun NoodlesYangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
Huángshān Stinky Mandarin FishHuangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.
Truffle Vegan Roast GooseBlack truffle vegetarian roast goose is a dish using plant-based ingredients to mimic traditional roast goose flavor, made with tofu skin, mushrooms, carrots, green peas, and more, then marinated, rolled, and steamed or roasted, finished with a black truffle sauce for enhanced aroma.
Black Fish with Sour CabbageBlack fish sour cabbage fish is made with black fish as the main ingredient, paired with sour cabbage, ginger slices, garlic cloves, and dried chilies. The black fish is sliced and marinated with wine and salt, while the sour cabbage is washed and cut. Boil water in a pot, add the sour cabbage to release its aroma, then add the fish slices to cook through before seasoning.