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Honghu Taste (Mingliu Renhe Tian Di Fenghe Garden Branch)

地方菜 · ⭐ 3.7

Hemei Road, Renhe Tiandi Fenghe Garden

Dishes

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  Sliced Potato with Twice-Cooked Pork

  Spiced pork with potato slices is a dish made from pork belly and potatoes. Pork belly is sliced, boiled, then stir-fried with fermented bean paste, garlic, and ginger to create a rich aroma, followed by adding potato slices to absorb the flavors.
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  Braised Pork Balls with Chinese Cabbage

  A comforting dish made by simmering pork balls and Chinese cabbage together, resulting in a savory and nourishing stew.
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  Dry Tofu Stir-fried Pork

  A classic Sichuan dish made with pork belly and dried tofu, stir-fried with fermented bean paste and green onions for a spicy, savory flavor.
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  Honghu Simmered Lotus Root Soup

  A traditional Chinese soup made with fresh lotus root and meat, slowly simmered to create a rich, savory flavor.
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  Stir-Fried Pork Shreds with Fried Tofu Skin

  A classic Chinese home-style dish featuring tender pork shreds and fried tofu skin stir-fried quickly with vegetables for a savory, satisfying meal.
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  Filling Rice Dish

  A hearty rice dish made with vegetables, meat, or eggs, offering balanced nutrition and satisfying taste.
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  Eggplant and Green Bean Stir-Fry

  Green beans stir-fried with eggplant is a home-style dish made primarily from green beans and eggplant. During cooking, the vegetables are first stir-fried until just cooked through, then seasonings are added and the dish is simmered slowly to allow the flavors to blend fully, resulting in a soft, tender texture and rich, savory taste.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chicken Offal with Lotus Root Sticks

  A Sichuan dish featuring chicken offal and lotus root sticks, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.

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