Hu Jia Da Chu (Luancheng Branch)
冀菜 · ⭐ 4.4
130 meters east of the intersection of Hongda Road and Xinkai Street, north side of the road
Dishes
One-品 Immortal ChickenA dish made with whole chicken slowly stewed in a rich broth with seasonings and ingredients like mushrooms and goji berries, resulting in tender meat and flavorful soup.
One Belly WorldA creative fusion dish featuring pork stomach stewed with wood ear mushrooms, carrots, and green peas, offering a rich and balanced flavor.
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Braised Turbot TailPan-seared halibut tail marinated and lightly browned, then simmered in a savory sauce made from soy sauce, sugar, rice wine, and ginger until the fish is flavorful and the sauce thickens. Garnished with green onions or cilantro.
Pan-fried Yellow CroakerPan-fried yellow croaker is a dish made with fresh yellow croaker. After cleaning and marinating, the fish is fried in oil until golden brown on both sides, resulting in a crispy skin and tender interior.
Stoneware筋头巴脑Stoneware筋头巴脑 is a dish made primarily with beef tendons and offal, paired with potatoes and carrots, slow-cooked in a stoneware pot. The offal is blanched to remove odor, then simmered with seasonings in the pot for rich flavor absorption.
Sweet and Sour Pork TenderloinSweet 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.
Cashew ShrimpCashew shrimp is a dish featuring fresh shrimp and cashews. Shrimp is marinated and stir-fried, cashews are pre-fried until golden and crispy, then mixed together for a rich, crunchy texture.