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Xiao Ke Ge Flavor Canteen (Rongshan Branch)

小吃快餐 · ⭐ 3.9

Unit 02, Ground Floor, No. 13 Tonghua East 2nd Road (at the entrance of Tonghua Residential Community, opposite Rongshan Middle School)

Dishes

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  One-品 Seafood and Preserved Meat Clay Pot Rice

  A fragrant clay pot rice dish featuring preserved meats and fresh seafood, slow-cooked to perfection for a rich, savory flavor.
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  Seafood Clay Pot Rice Noodle Roll

  Fresh seafood such as shrimp, squid, and crab are combined with rice noodle rolls and slowly stewed in a clay pot to preserve their natural flavor, resulting in a soft and savory dish.
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  Traditional Pineapple Ice

  Traditional pineapple ice is made from fresh pineapple, cut into chunks and frozen. Served crushed with a little sugar syrup or coconut milk, it offers a refreshing sweet taste with a strong pineapple aroma.
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  Ancient Method Clay Pot Roasted Chicken Wings

  Fresh chicken wings marinated in secret sauce and slow-roasted in a clay pot to retain juices, with crispy skin and tender meat.
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  Ancient Method Clay Pot Roasted Chicken Thigh

  Fresh chicken thighs marinated in a secret sauce and slow-roasted in a clay pot, resulting in tender, juicy meat with a slightly crispy skin, preserving traditional cooking methods.
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  Spicy Pork Offal Hot Pot

  A flavorful dish made with pork offal like liver, heart, and intestines, stir-fried with chili, ginger, and garlic, then simmered in a secret sauce for rich, spicy taste.
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  Signature Preserved Meat

  Signature cured meats are made from preserved ingredients like cured pork and sausage, processed through salting, air-drying, or smoking to retain rich meat flavors, commonly used in stir-fries or steaming.
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  Lee Kum Kee XO Sauce Steamed Rice Noodle Roll

  Steamed rice noodle roll made with premium rice batter, filled with fresh shrimp and char siu, topped with Lee Kum Kee XO sauce and quickly steamed. Smooth texture with rich savory aroma and slightly sweet aftertaste.
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  Satay Seafood Steamed Rice Noodle Roll

  Fresh shrimp, squid, and crab meat are combined with special satay sauce and steamed using traditional methods. The rice noodle roll is thin, smooth, and tender, with a rich, aromatic filling and layered texture.
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  Braised Cauliflower in Clay Pot

  Potato and cauliflower stew is a dish primarily made with cauliflower. After blanching the cauliflower, it is simmered in a clay pot with辅料 such as pork belly and carrots, allowing the cauliflower to absorb the rich flavors of the broth and resulting in a soft, tender texture.
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  Braised Green Beans in Clay Pot

  Stewed long beans in a clay pot, a dish featuring long beans as the main ingredient, cooked with pork belly and garlic in a clay pot until tender and flavorful.
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  Stuffed Pork Ribs with Preserved Meats

  A dish combining preserved meats like cured pork and sausages with tender pork ribs, steamed to blend flavors and create a savory, aromatic meal.
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  Pineapple, White Tuber, and White Clam Soup

  This soup is made with fresh pineapple, white root of bai mao, and white clams. Pineapple chunks are stewed together with the white root, then clean white clams are added and slowly simmered to create a clear, sweet, slightly savory broth with a delicate seafood flavor.
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  Pineapple Lemongrass Clam Soup

  Fresh clams are simmered with pineapple chunks and lemongrass, resulting in a clear, refreshing soup with a sweet-sour taste and tropical fruit aroma combined with herbal notes.
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  Fried Pure Rice Noodle Roll

  Made from pure rice flour and water, steamed into rice noodles, then fried to achieve a crispy exterior and tender interior.
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  Vanilla Yellow Beef White Tripe Steamed Rice Noodle with Stir-fry

  Fresh yellow beef and white tripe are combined with vanilla flavor and quickly cooked using the traditional zhe-zhe pot method, resulting in smooth rice noodles with rich, aromatic sauce infused with vanilla and beef essence.
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  Spicy Sichuan Boiled Fish

  Spicy boiled fish features fresh fish with bean sprouts and cabbage. Fish slices are marinated in wine and starch, blanched, then mixed with a spicy sauce made from chili, Sichuan pepper, ginger, and garlic. Finally, dried chilies and peppercorns are sprinkled on top and hot oil is poured to enhance the aroma.

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