Lao Hu Ji Sichuan Restaurant
川菜 · ⭐ 4.4
No. 23, Upper Section of Puyang Henan Road

Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Braised Pork Belly with Preserved VegetableA traditional Chinese dish made by braising pork belly with preserved vegetables, resulting in tender meat and savory, umami-rich flavors.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Braised DishA Chinese cooking method where ingredients are simmered in a seasoned broth until tender and flavorful.
Braised Beef with Bamboo ShootsA Chinese dish made by slow-cooking beef and bamboo shoots together, resulting in tender meat and crisp bamboo, with a rich, savory sauce.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Steamed DishesSteaming is a cooking method where ingredients are heated through steam in a steamer. Common ingredients include meat, fish, vegetables, and soy products, often with minimal seasonings to enhance flavor. This method uses little oil, preserving the natural taste of the ingredients.