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Hao Ri Zi Private Kitchen (Ping'an Branch)

特色菜 · ⭐ 4.3

No. 1413 Haiqi Road

Dishes

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  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
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  Eight Treasure Spicy Sauce

  An eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Reverent Baby Bok Choy

  A dish made with tender baby bok choy, stir-fried with garlic and ginger, seasoned lightly with soy sauce and sugar for a fresh, savory taste.
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  Shanghai Steamed Three Delicacies

  A classic Shanghai dish featuring fresh shrimp, fish fillet, and pork, steamed with mushrooms and ham for a delicate, savory flavor.
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  梅干菜猪手

  梅干菜猪手是一道以猪手和梅干菜为主要食材的菜肴。猪手经过焯水处理后与泡发好的梅干菜一同炖煮，使猪手软糯入味，梅干菜的咸香渗透其中。
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  Salted Pork Knuckle with Pepper

  A Chinese dish made by braising pork knuckles and frying them in a blend of salt and pepper, resulting in a crispy exterior and tender interior with a savory flavor.
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  Hair Crab with Rice Noodles

  A Chinese dish featuring fresh hairy crab and glutinous rice noodles, simmered in a savory sauce to absorb the rich crab flavor.
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  Sichuan Boiled Beef

  Sichuan-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.
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  Steamed Lamb Slice

  White-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
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  Stone Pot Salted Pork Rice

  A traditional Chinese dish made with salted pork, rice, and vegetables cooked in a stone pot, offering rich flavor and comforting warmth.
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  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
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  Preserved Duck Tongue

  A dish made with duck tongues and preserved meats like cured pork or sausage, offering a rich, savory flavor.
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  Sour Pepper Chicken Feet

  A cold dish made from chicken feet marinated in vinegar, chili, garlic, and ginger, offering a tangy and spicy flavor.

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