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Hou Fu Family Banquet (Lishui Airport Road Branch)

特色菜 · ⭐ 4.8

Room 101, Building 01, Beichen Xinyuan, No. 188, Qinhuai Avenue (near Wanchi International Raceway and Yadong Tongcheng Hui)

Dishes

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  Hou Family Crispy Pork Strips

  A traditional Chinese dish made of marinated pork strips coated in batter and deep-fried until crispy, known for its tender inside and crunchy outside.
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  Hou Family Roast Lamb

  Hou Family Roast Lamb features tender lamb leg marinated and grilled over charcoal, served with a secret sauce and fresh cilantro for a distinctive flavor.
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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Braised Abalone with Enshi Potato

  A Chinese dish featuring fresh abalone and Enshi potatoes slowly braised together, resulting in tender abalone and creamy potatoes in a rich sauce.
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  Signature Rice Noodle Meatballs

  A dish made of minced pork mixed with rice noodles and seasonings, shaped into balls and fried or boiled. Tender meat and flavorful noodles make it a popular choice.
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  Preserved Vegetable Braised Pork

  A classic Chinese home-style dish made by braising pork belly with preserved vegetables, resulting in a rich, savory flavor.
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  Zhangshu Kang Chili Stir-Fried Pork

  A classic Hunan dish featuring pork and Zhangshu Kang chili, stir-fried until fragrant and spicy.
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  Burned Pepper Hot Spring Egg

  Burned Pepper Hot Spring Egg is a dish made with eggs and burned peppers. The eggs are cooked and then mixed with burned peppers for a fresh and slightly spicy flavor.
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  Braised Yellow-Skin Turtle

  A traditional Chinese dish made by slow-cooking yellow-skin turtle with soy sauce, sugar, and aromatics until tender and flavorful.
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  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
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  Fried Tofu Stick with Local Pork

  A home-style dish made with fried tofu sticks and local pork, simmered until tender and flavorful.
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  Bifengtang Stir-Fried West African Crab

  Bifengtang Stir-Fried West African Crab is a Chinese dish made with West African crab, stir-fried with scallions, ginger, garlic, and other seasonings. It has a fresh and fragrant taste with tender crab meat and rich flavor.
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  Crispy Fruitwood Roast Duck

  Crispy Fruitwood Roast Duck is made from premium Peking duck, processed through marinating and hanging-roast baking techniques. The duck skin becomes crispy after slow roasting over fruitwood charcoal, while the duck meat remains tender and juicy. It is traditionally served with thin pancakes, sweet bean sauce, and scallion strips.
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  Sour Pepper Jellyfish Head

  A cold dish made with jellyfish head, seasoned with vinegar, chili oil, and garlic for a crisp, tangy, and spicy flavor.
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  Vinegar Red Skin Peanuts

  Vinegar red skin peanuts is a cold dish made with red skin peanuts and seasoned with vinegar, sugar, and other seasonings. The peanuts have a red skin, a crispy texture, and a sweet and sour taste.
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  Golden Pepper Baked Shrimp with Tail

  Fresh shrimp tails are baked with golden chili and a secret sauce, resulting in tender, spicy, and aromatic seafood dish.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.

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