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Ru Ke Private Chef (Hangchang Branch)

特色菜 · ⭐ 4.8

No. 888 Huizhan Road, Ximengli Commercial Building No. 1, 3F001; Shop Nos. 1-301 to 1-310

Dishes

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  Master Loaf Rice

  A popular Chinese-style rice dish featuring steamed rice mixed with savory meat and vegetables in a rich sauce.
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  Fried Pork Slices

  A dish of tender pork slices pan-fried until golden, seasoned with soy sauce and spices.
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  Ruke Roast Duck Treasure Box

  Ruke Roast Duck Treasure Box is a creative roast duck dish. It primarily uses high-quality stuffed duck, roasted using traditional hanging oven techniques to achieve crispy skin and tender, juicy meat. The dish is presented in a treasure box format, with layers containing sliced roast duck, handmade pancakes, fresh cucumber strips, shredded scallions, and special sweet bean sauce. Diners can assemble their own wraps according to preference. Main ingredients include roast duck, flour, cucumber, scallions, and sweet bean sauce.
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  Slow-Simmered Natural Large Soft-Shell Turtle

  The main ingredient is a naturally farmed large soft-shell turtle (Chinese softshell turtle). After cleaning and cutting into pieces, the turtle is blanched along with pork bones or chicken frames. It is then simmered for several hours over a low flame with ginger slices, scallions, cooking wine, and ample water until the meat becomes tender and the collagen fully dissolves, resulting in a thick, milky-white broth. Only basic seasonings are used to highlight the natural flavor of the ingredients.
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  Authentic Peking Duck

  Authentic Beijing Roast Duck is made from tender Peking duck, carefully roasted using a unique method to achieve crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Jiangxi Three-Cup Chicken

  Jiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
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  Half Chicken in Three Cups Style

  A half chicken dish cooked with rice wine, soy sauce, and sesame oil, a classic Jiangxi-style recipe.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Braised Large Mandarin Fish

  A traditional Chinese dish made by braising a fresh mandarin fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Fish with Chicken Soup and Osmanthus

  A delicately prepared dish featuring fresh perch in a savory chicken broth infused with osmanthus flowers, offering a harmonious blend of flavors.
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  Steamed Crab with Pork Patty

  A dish featuring fresh crab steamed with a pork patty, resulting in a delicate and savory flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Tea Oil Stir-Fried Beef

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef, stir-fried quickly with tea oil, scallions, ginger, and garlic. The beef slices are marinated and then stir-fried in hot tea oil to keep the meat tender and fragrant.
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  Wild Honey Flower-Infused Shrimp Patties

  Fresh shrimp meat is stuffed with wild honey and flower essence, then shaped into patties and pan-fried until golden. Delicate, sweet-savory, and aromatic.
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  Abalone Three-Cup Chicken

  A Chinese dish combining abalone and chicken, cooked with rice wine, soy sauce, and sesame oil for a rich, savory flavor.

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