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Fu Bao Shao Ge (Chang Yang Branch)

家常菜 · ⭐ 4.3

No. 15 Haotian North Street

Dishes

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  48-Second Stir-Fried Beef

  48-second stir-fried beef is a quick dish featuring beef slices and vegetables like bell peppers and onions. Beef is marinated, then quickly stir-fried in hot oil with veggies for about 48 seconds.
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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Sour Soup

  Spicy and sour soup is a soup dish primarily made with shredded meat, tofu, wood ear mushrooms, and shiitake mushrooms. The ingredients are simmered together with spicy and sour seasonings to create a flavorful broth, then garnished with cilantro for added aroma.
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  Meizhou Maoxuewang

  Meizhou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef gullet, bean sprouts, and canned meat. Ingredients are blanched or cooked first, then simmered in a special spicy麻酱 (mala) broth, finished with chopped green onions and cilantro.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Premium Sour Cabbage Fish

  Premium sour cabbage fish made with fresh grass carp, fermented cabbage, ginger, garlic, and chili. Fish slices are marinated in wine and starch, then stewed with cabbage and seasoned to perfection.
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  Red Bean Milk Jelly

  Red bean milk pudding is a dessert made primarily from red beans, milk, and sugar. The method involves mixing cooked red beans with milk and sugar, adding an appropriate amount of gelatin powder, then refrigerating until it sets. Finally, it is cut into small pieces.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Soy Sauce Pigeon

  Sauce-braised pigeon is a dish featuring pigeon as the main ingredient, simmered or braised with soy sauce, sugar, and cooking wine to create tender meat infused with rich sauce flavor.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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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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  Huangni Roast Pigeon

  Huangni roasted pigeon is a dish featuring pigeon as the main ingredient. After cleaning, the pigeon is wrapped in yellow clay and roasted or stewed to make the meat tender and flavorful. Seasonings like salt, soy sauce, and cooking wine are typically added during preparation.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.

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