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Hongfu (Juke Shu Branch)

特色菜 · ⭐ 4.2

No. 82 Jiushu Tree West Road

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Traditional Roast Duck

  Traditional焖炉烤鸭 uses premium Peking duck, prepared through marinating, hanging, and roasting. Slow baking in a焖炉 ensures even heat distribution, resulting in crispy skin and tender meat with unique flavor.
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  Chilled Fresh Fruit Pork

  Ice-cold fruit sweet and sour pork is a fusion dish featuring tender pork loin, pineapple, green pepper, red pepper, and onion. The pork is cut into cubes, marinated, then deep-fried until golden brown. It is then stir-fried with fresh fruit and vegetables, and tossed in a prepared sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and cornstarch slurry. Finally, it is chilled before serving.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Beijing-style Mini Meat Buns

  Beijing-style small meat pies are made with pork as the main ingredient, mixed with scallions, ginger, and seasonings to form a filling, wrapped in thin dough, and pan-fried. The pork is minced, seasoned, and kneaded into a paste, then wrapped in dough and cooked over low heat until golden brown on both sides.
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  Hawthorn Liver

  Sour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Hongfu Homemade Yogurt

  Hongfu's homemade yogurt is made from fresh milk fermented with lactic acid bacteria. No preservatives or artificial flavors are added; it's transformed into thick yogurt through constant temperature fermentation, preserving the natural flavor and nutrients of dairy products.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Premium Maoxuewang

  Premium 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.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Suzhou-style Squirrel Fish

  Suzhou-style squirrel fish features fresh mandarin fish, deboned and cut into diamond shapes, then coated in starch and deep-fried until crispy. A sweet and sour sauce made with tomato ketchup, white vinegar, sugar, salt, and water is poured over the fish for a crisp exterior and tender interior with distinct layers of flavor.
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  Pineapple Colorful Gulao Meat

  Pineapple Colorful Gulao Meat is a dish made with pork, pineapple, green pepper, red pepper, and other ingredients. Pork is first fried until golden, then stir-fried with pineapple and other vegetables, resulting in a crispy outside and tender inside with a sweet and sour taste.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
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  Garlic Crispy Prawn

  Garlic-flavored puff pastry large shrimp, featuring fresh tiger prawns with shells removed except for tails, marinated in garlic, butter, and olive oil, then baked in golden crispy puff pastry. Tender shrimp meat with a fragrant garlic aroma.

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