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Hong Nan Cang Private Kitchen Bistro

特色菜 · ⭐ 4.8

No. 225 Zhongshan Street

Dishes

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  A Jasmine Flower

  A jasmine flower is a snack made primarily from fresh jasmine flowers, eggs, and flour. The preparation involves washing the jasmine flowers, mixing them with egg liquid and flour to form a batter, shaping the mixture into flower forms using a specific mold, and then lightly frying until golden brown.
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  Bowl of Braised Pork Rice

  Bowl of Braised Pork Rice is a Chinese dish with rice as the main staple, paired with braised pork. The main ingredients are pork leg and rice, which are slowly cooked to make the meat tender and flavorful, served with rice.
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  Stir-Fried Pork with Green and Red Peppers

  Double pepper stir-fried pork is a Chinese home-style dish using pork belly and green and red peppers. Pork belly slices are stir-fried to release oil, then mixed with green and red peppers and seasoned.
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  First Water Purple Laver Egg Flower Soup

  First water purple laver egg flower soup is made with fresh purple laver and eggs. Eggs are beaten and added to boiling broth, then purple laver is cooked in it. The taste is fresh and light.
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  Mountain Bandit Cured Meat Sticky Rice Bamboo Shoots

  Mountain Bandit Cured Meat Sticky Rice Bamboo Shoots is a Chinese dish made with sticky rice, bamboo shoots, and cured meat. The sticky rice is mixed with cured meat and wrapped in bamboo shoots before steaming.
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  Oil-Poured Pen Tube

  A dish made with pen tube fish, stir-fried with oil and spices, known for its spicy and fragrant flavor.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and green onions, then steamed in clear water. Clean the fish, place it in a steamer, add seasonings, and steam over medium heat to preserve its natural flavor.
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  Private Chef Stewed Pig Intestine

  Private Chef Stewed Pig Intestine is a Chinese dish made with pig intestines, which are cleaned, blanched, and then stewed slowly with sauce and spices until tender. It has a rich flavor and a soft texture without being greasy.
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  Private Chef Noodles

  Private Chef Noodles is a specialty noodle dish made mainly from flour, processed through kneading, rolling, and cutting. It has a firm texture and can be served with various broths or stir-fried.
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  Shrimp Paste String Beans

  Shrimp paste string beans is a dish featuring string beans stir-fried with shrimp paste for a savory flavor. The beans are blanched or stir-fried and then combined with shrimp paste, garlic, and ginger to enhance the aroma.
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  Shrimp Paste Braised Pork

  Braised pork belly is made with fatty pork, shrimp paste, rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices. The pork is blanched to remove odor, then slowly stewed with shrimp paste and other seasonings until tender and glossy.
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  Sour Radish Stir-Fried Glass Noodles

  Suanluobo stir-fried vermicelli is a dish made primarily with sour radish and vermicelli. Soak the vermicelli beforehand, slice the sour radish. Heat oil in a pan, stir-fry the sour radish until fragrant, then add the vermicelli and season to taste.
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  Golden Squash Balls

  Golden Squash Balls are made by steaming peeled squash, mashing it, mixing with starch and seasonings, shaping into small balls, coating in egg and breadcrumbs, then frying until golden and crispy. The dish is crunchy outside and tender inside.
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  Spicy Scallop Stew

  Spicy Scallops in Clay Pot features fresh scallops with onions, green and red peppers, stir-fried with garlic, ginger, and chili, then simmered in broth until flavorful. Bright color, tender scallops, rich sauce.
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  Fresh Pork Shumai with Water Chestnuts

  Steamed pork and water chestnut dumplings wrapped in glutinous rice dough, made with minced pork, chopped water chestnuts, glutinous rice flour, and seasonings. Mix the filling, wrap in thin rice skins, shape into open pouches, then steam until cooked.

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