Weifang Special Chao Tian Pot (Wike Branch)
小吃快餐 · ⭐ 3.7
Food Court, Fourth Floor, Weiyun Yunhai City, No. 127 Xiangjiang Road
Dishes
Rolling Large Intestine Hot PotRolling large intestine hot pot is a dish made with pork large intestine, which is cleaned, boiled, rolled, and then stewed with seasonings. It has a rich texture and a strong flavor.
Stuffed Tofu Skin SkilletA dish featuring stuffed tofu skin rolls served in a hot skillet, with savory filling and aromatic sauce.
Salted duck eggSalted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
Onion StripsA dish made by slicing onions thinly and dressing them with vinegar, sugar, and oil for a crisp, sweet-sour flavor.
Potato Shreds in Hot PotA stir-fried dish of potato shreds with chili and garlic, cooked in a hot pot for a crisp texture and savory flavor.
Laoshan Mineral WaterLaoshan Mineral Water is a natural spring water sourced from Mount Laoshan in Shandong, China, rich in minerals and trace elements, offering a crisp and refreshing taste.
Thin seaweed stripsSeaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
Old SoupOld broth is a rich stock made by slowly simmering various ingredients for several hours to extract deep umami flavors. Key ingredients include pork bones, chicken frames, duck frames, ham, and dried scallops. It is commonly used to enhance the flavor of dishes such as stews, soups, or as a base seasoning.
Egg Skillet with SauceA Chinese home-style dish made by frying eggs in a pan and simmering them with vegetables and sauce, resulting in a savory and tender texture.