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Jiuduo Rouduo (Wulong Shangjie Store)

小吃快餐 · ⭐ 4.0

Shop No. 6 (from West), No. 75, Wulongkou Street

Dishes

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  Five-Spice Braised Chicken Thigh

  Five-spice braised chicken thighs made with chicken legs, star anise, cassia bark, bay leaves, Sichuan pepper, and cloves, slowly simmered after blanching. The dish has a bright red color and tender, flavorful meat.
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  Traditional Sausage

  Traditional sausage is made from pork seasoned with salt, pepper, and garlic, stuffed into casings and dried or smoked for a rich, savory flavor.
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  Marinated Beef Slice

  Marinated beef slices made from premium beef brisket, slow-cooked in a secret sauce for rich flavor and tender texture.
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  Harong Sausage

  Hala red sausage is a cooked meat product made primarily from pork, mixed with starch and seasonings, then stuffed into casings and smoked or boiled. It's flavored with soy sauce, salt, sugar, and spices for a unique taste.
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  Spicy Shrimp Balls

  A dish made of shrimp balls stir-fried quickly with vegetables, offering a spicy and fresh taste.
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  特色脱骨鸡爪

  特色脱骨鸡爪以鸡爪为主要食材，经过焯水、去骨处理后，用秘制调料腌制入味，再经炖煮或凉拌制成。成品鸡爪软糯有弹性，口感丰富。
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  Secret-Recipe Braised Pork Sausage

  Spicy braised pork sausage made with pork, seasoned and stuffed into casings, then slowly simmered. A blend of spices and soy sauce creates a firm texture and rich flavor.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Honey Glazed Chicken

  A dish made with chicken thighs marinated and glazed in a sweet honey sauce, resulting in tender, juicy meat with a glossy finish.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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