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Hefuxing Lotus Root Soup with Wind-Blown Pork Ribs (Shuangfu Store)

川菜 · ⭐ 3.6

No. 57, Shuangfu Avenue, Shuian Huadu Meifang Courtyard, Basement Level 1–2

Dishes

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  Cold Tapioca Noodles

  Cold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Fengjie Dried Pork Ribs

  Fengjie dried pork ribs are made from high-quality pork ribs marinated and air-dried, resulting in a firm texture and savory flavor with a subtle smoky note.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Mutton Hot Pot

  Mutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
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  Lotus Root with Preserved Pork Rib

  A Chinese dish made with lotus root and preserved pork ribs, slow-cooked to blend flavors and textures.
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  Spicy Braised Frog Legs

  Spicy braised frog legs with chili, Sichuan pepper, ginger, scallions, and garlic, simmered slowly in a flavorful broth.

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