Qin Town Rice Vermicelli (Zhonghai Store)
小吃快餐 · ⭐ 3.6
No. 1-109, Commercial Building on the West Side of Zone A3, Zhonghai International Community (200 meters west of Huanyu City along the southbound direction)
Dishes
Pork Belly BaoPork belly bao is a Chinese street food made by stuffing tender braised pork belly into a baked flatbread, often with vegetables and spices.
Hand-held PancakeHand-held pancakes are thin, crispy cakes made from flour and cooked by pan-frying. To prepare them, the dough is rolled into a thin sheet, sprinkled with scallions, oil, and salt, then rolled into a cylindrical shape, flattened into a thin pancake, and finally fried in a flat pan or electric griddle until golden and crispy.
Mixed Duck IntestinesA dish made by mixing duck intestines with garlic, cilantro, chili oil, and other seasonings for a crisp and flavorful appetizer.
Oil-Poured NoodlesOil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
Special Pork Steamed BunA specialty pork-filled steamed bun made with slow-cooked pork and a savory sauce, served in a crispy bun.
Special Shrimp and Pork DumplingsA delicate dumpling filled with a blend of fresh shrimp and pork, steamed or boiled to perfection, offering a savory and tender bite.
Qin Town Rice NoodlesQin Town rice noodles are made from rice flour, steamed and sliced into rice sheets. They are typically served with seasonings such as vinegar, garlic paste, sesame sauce, and chili oil, then topped with chopped green onions, mung bean sprouts, and gluten pieces.
Bone Soup Kimchi NoodlesA hearty Korean dish featuring noodles in a rich bone broth, seasoned with kimchi and beef.
Duck Blood and Vermicelli SoupDuck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.