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Hui Feng Garden Restaurant

川菜 · ⭐ 3.4

No. 55, Jing'er Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Dry Pot Rabbit Head (Small Portion)

  Dry pot rabbit head is a Sichuan dish made with rabbit head and spices such as chili and Sichuan pepper, cooked in a dry pan. It has a spicy and fragrant taste with tender meat.
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  Braised Pig Trotter with Snow Beans in Clay Pot

  A traditional Chinese dish featuring tender pig trotters and snow beans simmered slowly in a clay pot for rich flavor.
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  Scallion Beef Stir-Fry

  A stir-fried dish of tender beef and scallions, seasoned and quickly cooked for a savory, aromatic flavor.
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  Fish-Flavored Eggplant Patties

  A Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Radish Strips

  A spicy Sichuan-style dish made from shredded radish, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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