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Longjiang Pork Trotter Rice ( Jiuye Jiayuan Branch)

小吃快餐 · ⭐ 3.5

Unit 2, No. 56-3 Gongnong Road

Dishes

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  Braised Pork Intestines

  Stewed 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.
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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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  来个鸡腿

  鸡腿肉经过腌制后煎制或烤制而成，外皮微焦，内部多汁。通常使用酱油、料酒、姜片等调料进行腌制，部分做法会加入蜂蜜或糖色增加风味。
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  Roast Duck and Poached Chicken Rice

  A rice dish featuring crispy roast duck and tender poached chicken, both prepared using traditional methods and served with a secret sauce for rich flavor.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  Pork Trotter, Char Siu, and Roast Duck Rice Combo

  A flavorful combination of pork trotter, char siu, and roast duck served over steamed rice, showcasing classic Cantonese flavors.
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  Pork Trotter and Pork Ear Rice

  A savory dish featuring tender pork trotters and crisp pork ears served over steamed rice, offering a rich and satisfying meal.
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  Pork Trotter and Poached Chicken Rice

  A rice dish featuring tender pork trotter and succulent poached chicken, served together for a rich, savory flavor.
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  White-Cut Chicken

  White-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.

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