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Xishu Pig Foot Master (Longhu Xinghui Tianjie Branch)

小吃快餐 · ⭐ 3.6

No. 18 Shiyang Road

Dishes

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  More than a dozen vegetarian dishes and fruits

  This dish includes more than ten types of vegetarian dishes and fruits, mainly consisting of various vegetables and fresh fruits, with no special seasonings, usually stir-fried, cold mixed, or eaten directly.
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  Crispy Chicken Rice Bowl

  Crispy chicken cutlet fried to golden perfection, served over rice with fresh vegetables for a satisfying meal.
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  Chicken Curry

  Chicken curry is a dish made primarily with chicken and curry. The preparation typically involves cutting the chicken into pieces, then simmering it with curry powder, spices, and coconut milk or cream until the chicken is tender and the curry sauce has thickened.
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  Roast Duck Rice

  Roast duck rice features roasted duck meat, rice, and accompaniments. The duck is marinated and roasted until crispy skin and tender meat, then sliced over hot rice, served with scallions, cucumber strips, and sweet bean sauce, eaten wrapped in thin pancakes or mixed into the rice.
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  Pork Shank Rice

  Pork knuckle rice features pork knuckle as the main ingredient, which is blanched, stewed, or braised before being served with rice in a single dish or layered arrangement. The pork knuckle is typically marinated with seasonings and slowly cooked over low heat until tender and flavorful. Some recipes include soy sauce, star anise, and cassia bark to enhance the taste.
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  Pork trotter rice

  Pig trotter rice is a dish made primarily with pig trotters and rice. The trotters are blanched, then stewed with seasonings until tender, and served mixed with or alongside rice.
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  Flavorful Meat Rolls

  Flavorful meat rolls are made by wrapping seasoned meat around vegetables, then grilling for a savory and aromatic dish.
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  Duck Leg Rice

  Duck leg rice is made with fresh duck legs as the main ingredient, paired with fragrant rice steamed together. The duck legs are first marinated to absorb flavor, then simmered with the rice, allowing the rice to absorb the rich essence of the duck for a delicious and satisfying taste.

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