QQ Hotpot Rice Bowl (Wanyuan Road Branch)
小吃快餐 · ⭐ 3.7
Nos. 282–284 Wanyuan Road
Dishes
Glutinous Rice DumplingA traditional snack made from glutinous rice flour filled with brown sugar and sesame, steamed to a soft and sweet treat.
Green Pepper Pork Rib Clay Pot RiceA savory dish featuring pork ribs and green peppers cooked with rice in a clay pot, resulting in tender meat and flavorful, infused rice.
Bell Pepper and Shredded Pork尖椒肉丝 is a home-style dish primarily made with pork strips and green chili peppers. The method involves slicing pork into thin strips, removing seeds from the green chilies and cutting them into strips as well. First, stir-fry the pork strips until they change color, then add the green chili strips and continue to stir-fry. Finally, add seasonings and stir until evenly mixed.
Chuandong Old Salted Vegetable Sichuan PorkA classic Sichuan dish featuring pork belly and aged salted vegetables, stir-fried until fragrant and savory.
Sichuan-style Sausage Rice BowlA rice bowl featuring Sichuan-style sausage, steamed rice, and stir-fried vegetables. The sausage is seasoned and dried, offering a rich, savory flavor that blends perfectly with the rice.
Special Freshly Caught Dry PotA Sichuan-style dry pot dish made with fresh ingredients, stir-fried quickly and seasoned with a secret sauce for rich, spicy flavor.
Tomato and Egg Rice BowlA classic Chinese home-style dish featuring tomatoes and eggs stir-fried together and served over steamed rice. The dish is savory, balanced, and comforting.
Spicy Sour Pork Liver Baozai RiceA savory dish featuring tender pork liver stir-fried with vegetables and spices, served over fragrant rice in a clay pot for a rich, spicy-sour flavor.
Sour Spicy Chicken Offal RiceA spicy and sour dish made with chicken offal, stir-fried with vegetables and served over rice.
Shiitake Mushroom and Pork Rice BowlA savory rice bowl featuring stir-fried pork strips and fresh shiitake mushrooms, served over steamed rice.
鱼香肉丝煲仔饭鱼香肉丝煲仔饭以米饭为基础，加入炒制的猪肉丝、木耳丝、胡萝卜丝和青椒丝，调味料包括酱油、醋、糖、蒜末、姜末和豆瓣酱，最后淋上特制鱼香汁，用砂锅小火慢煮至米饭微焦，形成锅巴。