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Sister-in-Law's Duck Foot Soup (Yingao West Road Branch)

小吃快餐 · ⭐ 3.5

Basement Level 1, No. 555 Yinggao West Road, Gaojing Town, Baoshan District

Dishes

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  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
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  Salted Duck Head

  Salted duck head is a traditional dish made by marinating duck heads in salt and spices, resulting in a savory, tender flavor often enjoyed as an appetizer or cold dish.
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  Bacon and Egg Stir-fried Noodles

  A Chinese home-style dish made with bacon, eggs, and noodles, stir-fried for a savory and satisfying meal.
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  Sister-in-law's Special Duck Gizzard and Intestine

  A flavorful dish made from duck gizzards and intestines, stir-fried with spices for a bold, aromatic taste.
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  Classic Duck Noodle Soup

  A traditional soup made with old duck, noodles, and seasonings, simmered slowly to create a rich, savory broth.
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  Old Duck Soup Noodles

  A savory dish made with old duck and rice noodles, slowly simmered to create a rich, flavorful broth.
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  Chicken Gizzard and Intestine Roll

  A specialty dish made with chicken gizzards and pork intestines, marinated and wrapped in intestinal casing, then steamed to create a flavorful and chewy texture.
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  Shredded Pork and Egg Stir-fried with Vermicelli

  Shredded pork and eggs stir-fried with vermicelli, a savory dish combining tender meat, fluffy eggs, and soft noodles.
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  Golden Scallion Pancake

  A golden scallion pancake made from flour, scallions, and salt, pan-fried until crispy and fragrant.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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