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Huifu Hall Vegetarian Restaurant

素食 · ⭐ 3.8

No. 132, Shishu Road

Dishes

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  Clear Soup with Goji Leaf

  A light and healthy dish made by gently cooking fresh goji leaves in clear broth, resulting in a tender and nutritious vegetable soup.
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  Five Elements Salt-Baked Chicken

  Whole chicken marinated with coarse salt, five-spice powder, and aromatic herbs, then wrapped in lotus leaf and slow-baked in hot salt. Tender, juicy, with a rich salty aroma and subtle five-spice flavor.
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  Bai Zi Ren Baked Yellow Croaker

  Yellow croaker is marinated and baked with pine nut seeds, ginger slices, and scallions. The fish meat is tender, and the pine nut seeds add rich aroma and complex texture.
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  Mulberry Leaf Stir-Fried with Water Bamboo

  Mulberry leaf stir-fried with water bamboo is a light vegetarian dish made from fresh mulberry leaves and water bamboo, quickly stir-fried to preserve their natural flavors. The tender, crisp texture of water bamboo complements the slightly bitter aroma of mulberry leaves, resulting in a refreshing and nutritious dish.
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  Ganoderma Wheat-Scented Pumpkin

  Made with pumpkin, dried ganoderma slices, and wheat-scented powder, steamed to perfection. Offers a smooth texture, natural ganoderma fragrance, mild wheat aroma, and balanced sweetness with rich nutrition.
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  Dendrobium and Tofu Stew

  Dendrobium and tofu stew is made by gently simmering Dendrobium and soft tofu in water or broth. The dish has a refreshing, mild taste with tender tofu absorbing the rich broth, while Dendrobium adds a subtle sweetness. It is valued for its nourishing properties, particularly for moistening lungs and stimulating saliva.
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  Braised Yam with Wild Sauce in Clay Pot

  Fresh yam is slow-braised with a secret wild sauce in a clay pot, resulting in a soft, sweet, and savory dish.
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  Poria Cake

  茯苓糕 is a traditional pastry made primarily from poria powder, mixed with glutinous rice flour, sugar, and water, then steamed. The batter is poured into molds, steamed until cooked through, and cooled to form a soft, smooth texture.
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  Lotus Leaf Steamed Sea Bass

  Fresh sea bass is marinated with ginger, scallions, and cooking wine, then steamed on lotus leaves. The fish is tender and fragrant, with a light, fresh taste.
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  Lotus Seed and Lily Bulb Rice Milk

  A nourishing drink made from lotus seeds, lily bulbs, and rice, blended into a smooth, sweet liquid known for its calming and lung-soothing properties.
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  Soy Delight Platter

  A platter featuring various soy-based dishes such as tofu, bean curd, and fried vermicelli, served with fresh vegetables for a balanced and aromatic meal.
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  Pan-Seared Three Mushrooms with Fragrant Sichuan Pepper

  Pan-seared three fresh mushrooms (such as shiitake, king oyster, and enoki) with a crispy exterior and tender interior, lightly seasoned with salt and special spices to highlight their natural flavor combined with Sichuan aroma.
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  Pan-Fried Perilla and Three Mushrooms

  Pan-fried perilla and three mushrooms made with fresh shiitake, enoki, and king oyster mushrooms, quickly seared to highlight their tender texture and the aromatic fragrance of perilla.

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