Mei Heng Grand Hotel · Hong Yuan Fu (Hengda Yujing Peninsula Store)
冀菜 · ⭐ 3.6
East end of Shoufeng Road
Dishes
Dongpo Pork TrotterDongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
Shrimp BallsShrimp balls are made from fresh shrimp meat, coated in a light batter and deep-fried until golden and crispy, offering a tender and savory bite.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Cantonese Wasabi ShrimpFresh shrimp stir-fried with wasabi sauce and Cantonese seasoning, resulting in a tender and subtly spicy dish.
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.
Delicious Sweet Potato BallsDelicious Sweet Potato Balls are a traditional Chinese snack made primarily from fresh sweet potatoes, glutinous rice flour, and sugar. The sweet potatoes are steamed and mashed, then mixed with glutinous rice flour and sugar to form a dough. The dough is divided into small portions and rolled into balls. They are typically deep-fried until the surface turns golden and crispy, while the inside remains soft and chewy. The finished product has a crispy exterior and tender interior, with a natural sweet potato flavor and caramelized aroma.
Old Pickled Cabbage Stewed with Pork BonesOld Pickled Cabbage Stewed with Pork Bones is a traditional stew dish. The main ingredients are large pork bones (such as marrow bones or spine bones) and old pickled cabbage that has been fermented for a long time. During preparation, the pork bones are first blanched to remove any gaminess, then placed in a pot with the chopped old pickled cabbage. Sufficient water is added, and the mixture is simmered over low heat for an extended period until the bones and meat become tender and the sour flavor infuses into the broth. The finished dish has a slightly milky broth, a rich sour aroma, tender bone-in meat, and crisp pickled cabbage.
Garlic and Vermicelli Bok ChoyStir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
Garlic Crispy ChickenGarlic crispy skin chicken is a dish made with whole chicken, marinated and deep-fried until the skin is golden and crunchy. Main ingredients include chicken, garlic, ginger, and seasonings. The chicken is first marinated, then fried at high heat to achieve a crispy crust, and finally stir-fried with sautéed garlic to infuse the flavor.
酸菜鱼片酸菜鱼片是一道以新鲜鱼片和酸菜为主要食材的菜肴。鱼片通常选用草鱼或黑鱼，切片后用料酒、淀粉腌制；酸菜则多为四川泡菜酸菜，切段备用。锅中加水煮沸后放入酸菜炒香，加入高汤或清水煮沸，再放入鱼片煮熟，最后撒上葱姜蒜等调味品。