Zhuorong Longjiang Pig Trotter Rice (Guorong International Store)
小吃快餐 · ⭐ 4.2
1st Floor, Building A, Guorong International, Ronghua Zhong Road
Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Char siuChar siu is a traditional roasted meat dish primarily made with pork. The preparation involves marinating the pork, then hanging it on a special fork and roasting it in an oven. The resulting char siu has a bright red color and tender, juicy meat.
Cantonese Boiled Chicken RiceCantonese boiled chicken rice features a whole chicken poached and chilled to retain tenderness. The skin is crisp, the meat tender, served with rice. Typically sliced and arranged on a plate, drizzled with ginger-scallion oil or soy sauce, accompanied by chicken oil rice or plain white rice.
Signature Braised Pork Intestines RiceSignature Braised Pig Intestine Rice features pig intestines as the main ingredient, which are cleaned and blanched before being slowly braised with various spices and seasonings to make the intestines flavorful and tender. The rice is usually plain white rice, served with the braised intestines and sauce, sometimes accompanied by a braised egg or side dishes such as greens.
Signature Pig Trotter Rice BowlOur signature pig trotter rice dish is built on soft, fluffy rice, paired with carefully braised pig trotters. The trotters are slowly simmered for a long time, resulting in tender, juicy meat that blends perfectly with the rich, aromatic braising sauce. When serving, slice the trotters and enjoy them with steaming hot rice for a flavorful experience that leaves a lasting impression.
Authentic Longjiang Pig Trotter Rice BowlAuthentic Longjiang pig trotter rice features pig trotters as the main ingredient, seasoned with peanuts, garlic, and ginger, slow-cooked until tender and flavorful. Served with steamed white rice and sauce, sometimes lightly seasoned with soy sauce.
Hong Kong-style Plum SauceHong Kong-style plum sauce is a seasoning made primarily from dried plums, hawthorn, licorice, and tangerine peel, processed through boiling, filtering, and concentration. It has a deep brown color, thick texture, and rich fruit aroma with a tangy flavor.
Roast DuckRoast duck is made from whole ducks, processed through marinating and roasting. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Beef Brisket Rice BowlBeef brisket rice features beef brisket as the main ingredient, blanched and then simmered with spices until tender, served with rice. Onion and carrot are typically added as accompaniments to enhance flavor.
Pork Trotter and Mushroom Braised Chicken RicePork trotters and chicken are simmered together with mushrooms over rice. After blanching, the pork trotters and chicken are slowly stewed with seasonings until tender and flavorful. Mushrooms absorb the broth, becoming fragrant and rich. The dish is served by placing the stewed ingredients over hot rice for a multi-flavor one-bowl meal.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.