Face to Face Home-style Cuisine (Xinnong Street Branch)
小吃面食 · ⭐ 4.0
No. 28 Xinnong Street, Yudong Town
Dishes
Pork Bone SoupA traditional Chinese soup made by slow-cooking pork bones and meat to create a rich, savory broth.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Salted Pepper ShiitakeBlack pepper salt oyster mushrooms is a dish primarily made with oyster mushrooms. After washing and slicing the mushrooms, they are deep-fried until slightly golden, then stir-fried with seasonings such as black pepper salt, scallions, ginger, and garlic to fully absorb the flavors. The finished dish has a crispy exterior and tender interior with rich aroma.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Old Grandma's Braised Yellow CroakerA dish of fresh yellow croaker braised with Old Grandma's chili sauce, ginger, garlic, and other seasonings, resulting in tender fish with a rich, spicy flavor.
Tofu and BeefA Chinese dish made with beef and tofu, typically simmered or stir-fried for a savory, balanced flavor.
Sour Soup Beef with Guizhou Stir-Fried Pork and Century EggA spicy and tangy dish combining beef in sour soup with stir-fried pork from Guizhou and century egg for a unique flavor profile.
Spicy and Sour Blood Sausage SoupA spicy and sour soup made with blood sausage and sweet potato noodles, seasoned with chili, vinegar, and garlic for a bold, tangy flavor.