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Fuzehu Roast Pork (Huigong Community Branch)

小吃快餐 · ⭐ 3.8

No. 27 Shandongbao Road, Huigong Community

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Tofu Cubes

  A traditional Chinese dish made by braising tofu cubes in a seasoned sauce, resulting in a flavorful and tender texture.
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  Braised Dried Beans and Eggplant

  A traditional Chinese dish made by slow-cooking dried beans and eggplant with pork belly and spices until tender and flavorful.
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  Braised Lean Heart Meat

  Lean pork heart meat braised in a savory sauce with spices, resulting in tender and flavorful slices.
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  Imperial Lion's Head Meatballs

  A traditional Chinese dish made of seasoned pork meatballs slowly braised until tender, known for its rich flavor and elegant presentation.
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  Fuzhe Braised Pork

  A Chinese dish featuring braised pork belly with vegetables, known for its rich flavor and tender texture.
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  Secret Spiced Rice Sauce

  A rich, spiced sauce made with fermented bean paste, garlic, chili oil, and sesame paste, perfect for mixing with rice or vegetables.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Braised Chili Peppers

  Hǔpí cháoqié is a dish featuring green peppers as the main ingredient. The peppers are washed, cut into segments, and pan-fried until their skin wrinkles like a tiger's hide. Then garlic and doubanjiang are added and stir-fried together to infuse the peppers with flavor.
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  Daylily Flowers

  Yellow chives are dried plant flowers, primarily made from yellow chives (scientific name: Hemerocallis citrina), harvested and then sun-dried or oven-dried. To prepare, they are typically soaked first, then stir-fried with other ingredients such as shredded meat, eggs, and wood ear mushrooms, or used in soups to enhance the aroma and texture of the dish.

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