Feast Era (Teacher Garden Branch)
火锅 · ⭐
Unit 13 (from east) / Unit 2 (from west), First Floor, Building A, Jiaoshi Garden Phase I, Chengbei New Area, Fangzheng Town
Dishes
Cold Tofu Noodles SaladCold tofu thread salad is a dish made primarily from tofu skin, which is sliced into fine threads and mixed with配料 such as green onions, ginger, and cilantro. It is dressed with seasonings like soy sauce, vinegar, and chili oil, then thoroughly mixed until well seasoned.
Crispy Fried Pork StripsDry-fried small crispy meat is a Chinese dish primarily made with pork tenderloin. The pork is cut into strips, marinated with seasonings, coated in a starch batter, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and a tender, juicy interior.
海苔烤肉拌饭海苔烤肉拌饭以米饭为基础，搭配烤制的牛肉或猪肉片，加入炒熟的蔬菜和海苔碎，最后淋上酱汁拌匀食用。
Grilled Meat Rice BowlA popular Chinese fast food dish featuring grilled marinated meat served over steamed rice, known for its savory and slightly smoky flavor.
Fragrant Potato SlicesWax香 Potato Slices is a dish featuring potatoes as the main ingredient. Thinly sliced potatoes are fried until slightly yellow, then simmered in a clay pot with scallions, ginger, garlic, chili, and other seasonings to absorb the flavors, resulting in a soft and tender texture.
Duck Blood in Clay PotA dish made with duck blood, tofu, and vegetables simmered in a clay pot, known for its smooth texture and rich broth.
Pickled RadishPickled radish is a traditional Chinese side dish made by salting and drying radishes, offering a crisp and savory flavor.
Sweet and Sour Cold NoodlesA refreshing cold noodle dish made with buckwheat noodles, vegetables, and a sweet-sour sauce, perfect for summer.
Spicy Mào CàiA Sichuan-style dish made by boiling a variety of vegetables, meats, and tofu in a spicy and numbing broth, known for its rich, bold flavors.
Spicy Hot Pot FlavorA spicy and numbing flavor made from chili, Sichuan pepper, and beef broth, commonly used in hot pot dishes.