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Fuhong Private Kitchen

小吃快餐 · ⭐ 4.1

20 meters west of the intersection of Qingfeng Road and Wenti Street, on the north side of the road

Dishes

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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Fuhong Spicy Shrimp

  Fresh shrimp stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, spicy flavor.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Pork Rib and Shrimp Hot Pot

  A fusion dish featuring pork ribs and shrimp, slow-cooked with vegetables in a rich broth, resulting in tender meat and fresh shrimp.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  网红脱骨鸡爪

  网红脱骨鸡爪以鸡爪为主要食材，经过焯水、去骨处理后，用调味料腌制或煮制而成。常见做法包括加入辣椒、蒜、姜、醋、糖等调料，使其入味，口感爽脆，富有弹性。
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  Pork Trotter and Shrimp Hot Pot

  A spicy hot pot featuring pork trotters and fresh shrimp, simmered with vegetables for a rich, flavorful dish.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Shrimp Pot

  Spicy shrimp stew made with fresh shrimp, onions, green and red peppers, stir-fried with garlic, ginger, chili, and doubanjiang. Seasoned with oil, soy sauce, and cooking wine, then reduced to a flavorful, slightly spicy dish.
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  Fresh Soup Boiled Pot Base

  Made with fresh broth base from pork bones and chicken frames, simmered for rich flavor. Ingredients like tofu, Chinese cabbage, and vermicelli are quickly blanched in the soup. Clear broth with a fresh, savory taste, highlighting natural flavors.

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