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Aunt Kong's Restaurant

其他美食 · ⭐ 3.4

Nos. 182–192, Panjia Street Section 3

Dishes

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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Spicy Frog with Pickled Chili

  A spicy Sichuan dish made with frog legs stir-fried in pickled chili and aromatic spices, known for its numbing heat and rich flavor.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Sweet and Sour Cabbage

  A classic Chinese dish made with cabbage stir-fried in a sweet and sour sauce, offering a balanced flavor and crisp texture.
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  Bitter Melon with Pork Slices

  A Chinese home-style dish made with bitter melon and pork slices, stir-fried to a savory balance of textures and flavors.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Sliced Pork with Bamboo Shoots and Black Mushrooms

  A classic Chinese dish featuring tender pork slices, crisp bamboo shoots, and black mushrooms stir-fried in a savory sauce.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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