Mao Chu Home-style Cuisine (Honggu Ruisi Inter-city Branch)
农家菜 · ⭐ 4.0
Room 114, Commercial Section, Office Building A, Honggu Ruishi Intercity Plaza, No. 1777 Xizhan Street
Dishes
Pickled Radish SkinSpicy radish peel salad is a cold dish made from radish skin. After peeling, the thin outer layer is sliced or shredded, salted, drained, then mixed with garlic, vinegar, sugar, and chili oil. Simple to prepare, it's crisp and refreshing.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Oatmeal BunA healthy bread made from oat flour, yeast, and water, baked to a soft, slightly sweet texture rich in dietary fiber.
Special Piglet MeatA dish made from tender pork loin slices marinated in a secret sauce and pan-seared to perfection, offering a savory and aromatic experience.
Minced Pork with EggplantMeat sauce eggplant is a home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips and simmered together with the fried minced pork, seasoned with appropriate spices. It is cooked until the eggplant becomes tender and the pork is fragrant, then the sauce is reduced to finish.
Golden榜 Pork IntestinesA Sichuan dish made with pork intestines, stir-fried with chili and Sichuan peppercorns for a spicy and aromatic flavor.
Iron Plate PrawnA dish featuring fresh prawns stir-fried on a hot iron plate with garlic, onion, and peppers, resulting in tender, flavorful shrimp.
Pan-Fried Old TofuA classic Chinese home-style dish made by pan-frying firm tofu until golden brown, resulting in a crispy exterior and tender interior.
Fresh Shrimp and ClamsA seafood dish made with fresh shrimp and clams, stir-fried with garlic, ginger, and chili for a savory flavor.
Beef Tripe and Intestines DishA traditional Chinese dish made with beef tripe, intestines, and tendons, slow-cooked in savory broth for rich flavor and tender texture.