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Specialty Pottery Bowl Noodles and Vermicelli

小吃快餐 · ⭐ 3.6

Donghu Village Community

Dishes

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  Signature Black Fish Slice Hot Pot

  The signature black fish slice hot pot is made with fresh black fish slices, paired with vegetables and tofu, cooked in a rich broth. It has a tender texture and a rich soup.
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  Fresh Prawn

  Fresh prawns are steamed or blanched to preserve their natural flavor, offering a tender and succulent texture with a light savory taste.
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  Yonghe Black Bean Soy Milk

  Yonghe Black Bean Soy Milk is made primarily from black beans, which are soaked, ground, and boiled. It has a rich texture and is high in protein and dietary fiber.
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  Thin seaweed strips

  Seaweed 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.
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  Tofu Skin

  Tofu skin is a thin sheet made from soybeans, formed as a film on heated soy milk and dried. It requires precise control of heat and time to achieve a flexible, elastic texture. Can be eaten directly or used in stir-fries, salads, or as wrappers for rolls.
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  Bean sprouts

  Bean sprouts are mainly made from soybean or mung bean sprouts. After soaking, the beans sprout and are harvested when tender, then washed and ready to eat. They can be served cold, stir-fried, or used as soup ingredients—simple to prepare while keeping their crisp texture.
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  Chicken Offal

  Chicken offal refers to chicken organs such as heart, liver, gizzard, and intestines. After cleaning and slicing, they are marinated with wine and ginger to remove odor, then stir-fried, stewed, or grilled. Commonly cooked with chili, onion, and garlic for rich flavor.
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  Black Rice Porridge

  Black rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.

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