Kaitai Pig's Intestines and Chicken Soup (Jiangwan Shanyu City Store)
火锅 · ⭐ 3.8
Shop No. 117, Level 1, Building 30, China Railway Construction Jiangwan Shanyu City, No. 7 Jiangwan Road
Dishes
Braised Tofu with Abalone SauceA refined dish featuring tender tofu simmered in rich abalone sauce, offering a delicate balance of umami and silkiness.
Braised Duck Wing RiceBraised duck wings served over fragrant rice, seasoned with aromatic spices and soy sauce.
Indian FlatbreadIndian flatbread made from flour, water, and a little oil, stretched and tossed into thin rounds then quickly baked in a hot oven. Key ingredients: flour, water, oil, salt. Hand-stretching creates a puffy, layered texture.
Songling Mushroom Pork Stomach Chicken SoupMade with pork stomach, chicken, and Songling mushrooms, slowly simmered to create a clear broth with rich aroma and fresh taste. The main ingredients are pork stomach, chicken, and Songling mushrooms, cooked over low heat for an extended time to preserve their natural flavors.
Preserved Vegetable Braised Pork RiceMei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Baozi Clay Pot Rice with Preserved MeatsA classic Cantonese dish made by steaming rice with preserved meats like lap cheong in a clay pot, resulting in fragrant rice and crispy bottom layer.
Cooked pig stomachStewed pig stomach is a dish made primarily from pig's stomach, cleaned, blanched, sliced or shredded, then cooked by stewing, braising, or cold mixing. Common methods include stewing with chili, scallions, and ginger, or seasoning with soy sauce and spices before serving chilled.
LettuceLettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
Snail and Duck Foot StewA Cantonese specialty featuring snails and duck feet simmered with ginger, garlic, and chili for a rich, savory flavor.
Pepper Pork Tripe Chicken PotA hearty pot of pork tripe and chicken simmered with black pepper and spices, delivering a rich, savory flavor.
Pepper Pork Stomach Chicken SoupPepper pork stomach chicken soup is made with pork stomach and chicken, simmered with black pepper and ginger. Clean the stomach, blanch it, then cook with chicken until tender, finally adding black pepper for flavor.- Clam and Duck Foot StewA savory stew featuring clams, snails, and duck feet, slow-cooked with aromatic spices for a rich, flavorful dish.
Chinese mustard greensBok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.- Braised Tofu Rice with Abalone SauceA savory dish featuring tender tofu simmered in rich abalone sauce and served over steamed rice.