He Wei Home-style Cuisine (Peng Liu Yang Road Branch)
家常菜 · ⭐ 4.3
No. 159 Pengliuyang Road
Dishes
Small Flower Mushroom Stuffed with EggSmall flower mushroom stuffed with egg is a Chinese dish made mainly with small flower mushrooms and eggs, which are mixed and cooked together. It has a tender texture and a light flavor.
Dry-Fried Lotus Root StripsDry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
Curved Lotus Root SoupA nourishing soup made with curved lotus root and meat, known for its delicate flavor and health benefits.
Sichuan Boiled Blood and OffalA classic Sichuan dish featuring duck blood, offal, and vegetables, stir-fried with chili, Sichuan peppercorns, and fermented bean paste, then poured over hot oil for a spicy, numbing flavor.
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.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Fish Roe and Tofu in Clay PotA dish made with fish roe and soft tofu, slowly stewed in a clay pot for rich flavor.
Glutinous Rice FishZibafish is a dish made primarily from fish meat, which is marinated, sun-dried, and then pan-fried. During preparation, the fish meat is first marinated to absorb flavor, then air-dried to a semi-dry state, and finally fried until golden and crispy.
Bighead Carp Fish Ball SoupA soup made with fish balls crafted from bighead carp, simmered in clear broth for a fresh and savory taste.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Pork Trotter and Chicken Claw StewA dish made by slow-cooking pork trotters and chicken claws with seasonings, resulting in tender, gelatinous meat and rich flavor.
Stir-Fried Pig Liver with ChiliA classic Chinese dish featuring tender pig liver stir-fried with chili peppers, offering a savory and spicy flavor.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Fish Lips, Fish Roe, and Fish BladderA Sichuan dish featuring fish lips, roe, and bladder, stir-fried with spicy and numbing flavors.
Squid and Pork Kidney Stir-fryA stir-fried dish featuring squid and pork kidneys, known for its tender texture and savory flavor.
Eel and Frog StewA dish made by braising eel and frog with ginger, garlic, and chili, resulting in a rich, savory flavor.
Braised Meatballs in Yellow SauceA traditional Chinese dish featuring meatballs braised in a savory yellow sauce made with soy sauce, rice wine, and sugar.