Hao Ren Jia Zhuang
家常菜 · ⭐ 3.7
Tailing Village, Shisanling Town
Dishes
Kung Pao ChickenKung 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.
Pine Nut SpinachCashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
Oil-Fried KelpOil-slicked kelp is a dish featuring kelp as the main ingredient. Kelp is sliced, blanched, then stir-fried with葱姜蒜 and seasonings, absorbing oil and flavor for a soft yet chewy texture.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Special Flavor LambJue Wei Yang Rou is a dish featuring mutton as the main ingredient, typically using leg or flank meat. After blanching to remove odor, it's simmered with various spices like ginger, scallions, star anise, and cinnamon for a rich, tender flavor.
Preserved Garlic Braised IntestinesGarlic and Pig Intestine Stew is a dish primarily made with腊八蒜 (Laba garlic) and pig intestines. The preparation involves thoroughly cleaning the intestines, then braising them together with Laba garlic to allow the garlic aroma to blend perfectly with the intestines, creating a unique flavor.