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Hello Braised Chicken Rice (Wu Bai He Commercial Building Branch)

小吃快餐 · ⭐ 3.5

No. 4–6, 1st Floor, Building 3, Wu Bai He Commercial Building

Dishes

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  Spicy Chicken Frame Salad

  Cold chicken frame salad is a dish made primarily with chicken frames. After boiling, the bones are removed and mixed with seasonings like soy sauce, vinegar, garlic, chili oil, and cilantro.
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  Beef and Potato Stew

  Beef and potato stew is a dish made primarily with beef and potatoes. The beef is cut into pieces and simmered together with the potatoes, typically seasoned with condiments such as soy sauce, salt, and sugar to make the meat tender and the potatoes flavorful.
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  Cucumber

  A cold dish made primarily from fresh small cucumbers, typically prepared by washing the cucumbers, cutting them into segments or crushing them, then mixing with minced garlic, vinegar, salt, sugar, and a small amount of sesame oil.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Korean Radish Salad

  Korean-style ginseng salad is a cold dish made primarily with ginseng root. After washing and blanching to remove bitterness, the root is sliced or shredded and mixed with garlic, chili oil, soy sauce, vinegar, sugar, and sesame.
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  Korean Radish Cubes

  Korean radish cubes made from white radish, cut into small pieces, salted, drained, then mixed with garlic, ginger, chili powder, fish sauce, sugar, and vinegar. No heating is involved, preserving the crisp texture and layered flavors.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Niu Lanshan Ergou Tou

  Niu Lan Shan Ergou Tou is a baijiu made primarily from sorghum, fermented in solid state and distilled. Its process includes crushing, mixing, steaming, fermentation, distillation, and aging, using traditional ErGou Tou techniques. The liquor is clear and transparent with a unique aroma and taste.
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  Black Rice Brown Rice

  Purple rice and brown rice mixed cooked, purple rice rich in anthocyanins, brown rice retains bran and germ for high nutrition. Wash and soak the two rices, then steam in rice cooker or pot until tender, soft and fragrant.
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  Beef Noodle Soup

  Beef brisket rice noodles is a dish primarily made with beef slices and rice noodles, typically cooked together in a broth. The broth is usually clear or spicy麻 (numbing and spicy), and can be seasoned with scallions, ginger, garlic, and other seasonings. Some recipes include side vegetables such as bean sprouts, greens, and wood ear mushrooms.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.

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