Mao Cai Beauty (Wuhou Wanda Branch)
小吃快餐 · ⭐ 3.5
No. 199, Zhaojing Road, Annex 14
Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Fried Tofu PuffsOil tofu is a dish made primarily from soy products, using fried tofu pockets as the main ingredient, combined with meat and vegetables in stewing or stir-frying. The tofu is either halved or left whole, then cooked with葱姜蒜, soy sauce, salt, and other seasonings to absorb the flavorful broth.
Seafood MushroomSeafood mushroom is a dish primarily made with seafood mushrooms, stir-fried with适量 garlic and green and red peppers. First, clean and cut the seafood mushrooms into segments, and slice the green and red peppers. Then, heat oil in a pan, sauté the garlic until fragrant, add the seafood mushrooms and stir-fry until soft, followed by adding the sliced green and red peppers. Finally, season with salt and chicken essence to taste.
Special American Ribeye SteakPremium American beef slices marinated in secret sauce and stir-fried with vegetables for a tender, flavorful dish.
Bamboo ShootsBamboo shoots are dried products made from fresh bamboo shoots, primarily using bamboo as the main ingredient. After peeling and slicing, they are sun-dried or air-dried, and must be soaked before use in stir-frying or stewing.
Piao'er CaiA home-style dish made by stir-frying tender piao'er cabbage with garlic and chili, offering a fresh and savory taste.
Rice Noodles JellyA refreshing dish made from rice flour, served cold and seasoned with spicy oil, vinegar, garlic, and herbs.
Duck Blood SpecialA dish made with fresh duck blood, stir-fried with garlic, ginger, and chili for a savory and smooth texture.
Spicy Pig's Stomach with Sichuan FlavorA spicy Sichuan-style dish made with pig's stomach, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.