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My Home Restaurant (Pukou Branch)

家常菜 · ⭐ 4.8

No. 139 Puzhu North Road, Tianhe Courtyard, Wanjiang Gonghe New City, Building 11

Dishes

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  My Family Maoxuewang

  A classic Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a spicy and numbing broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  German Pork Knuckle

  A traditional German dish made from pork knuckles, slow-cooked and seasoned with herbs and spices, resulting in tender, flavorful meat.
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  Signature Chicken with Pancake Soaking

  A signature dish featuring tender chicken stewed in a rich broth, served with homemade pancakes soaked in the flavorful soup for a hearty and satisfying meal.
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  Salted Pepper Lotus Root Stuffed with Meat

  A Chinese dish featuring lotus root slices stuffed with meat, fried and seasoned with salt and pepper. Crispy outside, tender inside, savory and slightly spicy.
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  Sichuan-style Boiled Tripe

  Sichuan-style braised pig kidneys with scallions, ginger, garlic, and chili; sliced kidneys blanched to remove odor, then stir-fried with aromatics and simmered in broth for a tender, flavorful dish.
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  Spicy Mala Fish

  Spicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
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  Special Roast Fish

  Special grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
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  Sweet and Sour Pork Ribs with Rice Cake

  A classic Chinese dish made with pork ribs and glutinous rice cake, stir-fried and simmered in a sweet and sour sauce for a glossy, flavorful result.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Spicy Beef Offal in Red Sauce

  A spicy Sichuan dish made with beef offal simmered in a rich red broth, known for its bold flavors and aromatic spices.
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  Bamboo Shoot and Tofu Cubes

  Luhao Xianggan is a dish primarily made with water bamboo shoots and fried tofu. The water bamboo shoots are washed and cut into segments, while the fried tofu is cubed. Both ingredients are stir-fried together. Typically, minced garlic and salt are added during cooking, and the dish is ready after a simple stir-fry.
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  Shrimp and Egg Custard

  Shrimp and egg custard is a dish primarily made with shrimp and eggs. The preparation is simple: first, beat the eggs, then add an appropriate amount of water and salt, mixing thoroughly. Strain the egg mixture before pouring it into a steaming bowl. Next, place cleaned shrimp on top of the egg mixture, cover the steamer, and steam until the egg mixture sets and the shrimp are fully cooked.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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