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Lu Xinan Old Chef · Specialties of Shandong Cuisine · Barbecue (Hongmiao Branch on Second Ring Road)

地方菜 · ⭐ 4.3

No.9405 Erhuan West Road

Dishes

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  Four-Nose Old-Flavor Fish

  A traditional Chinese dish made with fresh carp, simmered in a spicy sauce of fermented bean paste, Sichuan peppercorns, and aromatics for rich, savory flavor.
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  Kongfu Pan-Fried Buns

  Kongfu Pan-Fried Buns are a traditional Shandong snack made with pork and chives filling, pan-fried until golden brown for a crispy exterior and tender interior.
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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Pan-Fried Duo

  A Chinese dish featuring two ingredients, such as chicken and shrimp or tofu and greens, pan-fried until golden and tender.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
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  Braised Pumpkin in Clay Pot

  A comforting dish made by slow-cooking pumpkin in a clay pot with garlic and scallions, resulting in a sweet, tender texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Chef Luhua Chicken Soup

  Made with premium Luhua chicken, supplemented with goji berries, red dates, and ginger, slowly simmered over low heat. Clear broth, tender chicken, rich in nutrition, known for its health benefits.
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  Garlic Steamed Shrimp

  A dish of fresh shrimp steamed with garlic, ginger, and seasonings, resulting in tender, flavorful seafood.
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  Yanggu Three Delicacies

  Yanggu Three Delicacies is a local dish featuring braised pig trotters, stewed chicken wings, and simmered tofu, slowly cooked to enhance flavor and texture.
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  Lu-Xinan Chicken Stir-Fry

  A classic Lu-style dish made by stir-frying chicken with vegetables like green peppers and onions, seasoned with scallions, ginger, and garlic for a savory, aromatic flavor.

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