Chuanjia Fish Feast · Dumplings (Xinglong Road Branch)
小吃快餐 · ⭐ 4.1
No. 53 Xinglong Road
Dishes
Colorful Glass NoodlesFive-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
Braised Pork Belly with Pig IntestineBraised pork belly and pig intestine cooked together until tender and flavorful, a classic Chinese home-style dish.
Large Pot RoastA dish made by marinating pork, beef, or lamb and slow-roasting it in a large clay pot, resulting in tender and flavorful meat.
Braised Pork Ribs with YamStewed spare ribs with yam is a dish featuring pork ribs and yam. After blanching to remove odor, both ingredients are simmered with water, ginger, scallions, and seasonings until the ribs are tender and the yam soft, resulting in a rich, golden broth.
Yimeng Mountain Stir-Fried ChickenYimeng Mountain Stir-Fried Chicken uses locally raised chickens as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully stir-fried. The chicken is tender and juicy, with a rich and flavorful taste, presenting a unique local flavor through its abundant seasonings.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Eggplant and Green Bean Braised PorkA classic home-style dish featuring pork, eggplant, and green beans braised together for rich, savory flavor.
Shiitake Beef DumplingsA savory dumpling made with minced beef and fresh shiitake mushrooms, wrapped in thin dough and steamed or boiled.
Spicy Seafood Hot PotSpicy seafood hot pot features fresh seafood like shrimp, crab, and shellfish, paired with vegetables and tofu. The base is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in broth.