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Li Hu Steamed Vegetable Restaurant (Sujia Tun Branch)

小吃快餐 · ⭐ 3.9

Gate 1, No. 79, Xiangyang Road (500 meters west from the Dahongfa traffic signal at the north gate of Heban Huacheng Phase I)

Dishes

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  Li Lake Braised Pork

  A Chinese dish featuring braised pork belly served in a savory sauce, often garnished with mushrooms and vegetables.
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  Colorful Steamed Egg

  A colorful steamed egg dish made with eggs, carrots, peas, ham, and corn, blended and gently steamed for a tender, nutritious meal.
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  Steamed Turbot Head with Chopped Chili

  Steamed turbot head with chopped chili, a spicy and flavorful dish from Hunan cuisine.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Mao-style Braised Pork

  Mao-style braised pork is a dish made primarily from pork belly, prepared through processes such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the meat is slowly stewed until tender. Finally, the sauce is reduced to intensify the flavor.
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  Steamed Pumpkin

  A healthy dish made by steaming pumpkin slices, preserving its natural sweetness and soft texture without heavy seasoning.
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  Glutinous Rice Balls with Pork

  Pearl meatballs are a traditional dish made primarily with glutinous rice and minced meat. To prepare, seasoned meat is shaped into small balls, coated with soaked glutinous rice, and then steamed.
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  Lotus Leaf Steamed Pork Ribs with Sticky Rice

  A traditional Chinese dish made by steaming pork ribs wrapped in lotus leaves with sticky rice, resulting in a fragrant and tender flavor.
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  Fish Soup

  Fish soup is a soup dish primarily made with fish as the main ingredient. To prepare it, fish is boiled with water or broth, and fresh ginger slices and scallions are added to enhance flavor. After prolonged simmering, the essence of the fish meat fully dissolves into the broth, resulting in a rich, creamy white soup base. Finally, seasonings such as salt and pepper can be added according to personal taste.

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