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Hongfu Old-style Restaurant

家常菜 · ⭐ 3.7

No. 60, Lujia Street

Dishes

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  Honey-glazed Baby Potatoes

  A dish of small potatoes simmered in a sweet honey sauce, then pan-fried until slightly crispy, offering a soft and sweet flavor.
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  Sour Cabbage Noodle Rice Bowl

  A savory dish featuring sour cabbage and sweet potato noodles served over steamed rice, offering a tangy and satisfying meal.
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  铁板鱿鱼头

  铁板鱿鱼头以鱿鱼头为主要食材，经过清洗处理后，与蒜末、姜片、青红椒等配料一同放入预热的铁板中快速翻炒。制作过程中通常加入酱油、料酒、蚝油等调味料，使鱿鱼头充分吸收风味。
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Taro Sweet Potato Balls

  Sweet potato and taro balls are a dessert made from sweet potatoes and taro. Steam and mash the ingredients, mix with sugar, milk or coconut milk, shape into small balls, coat with glutinous rice flour or starch, then deep-fry until golden and crispy.
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  Stir-Fried Pork with Celery and Green Pepper

  A classic Chinese home-style dish featuring tender pork slices stir-fried with celery and green peppers, seasoned simply for a fresh, savory taste.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Chicken Leg with Corn and Potato

  Chicken leg stewed with corn and potatoes, tender and flavorful.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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