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Feng Liu Zhouzhi Steamed Pork with Rice Cake

小吃面食 · ⭐ 3.9

TN-6, West Zone, Jinyu Qingqing Home Garden, Jiushi Road, Shilipu Subdistrict, Chanba Ecological District

Dishes

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  Zhouzhi Steamed Pork in Mantou

  A traditional Shaanxi snack featuring steamed pork slices seasoned with rice flour and spices, served inside a baked flatbread.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Beef Offal Soup

  Offal soup is a soup dish primarily made with beef tripe, heart, and tongue. The preparation involves stewing the cleaned offal together with spices until the offal is tender and the broth becomes rich. Finally, season with an appropriate amount of salt and pepper.
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  Beef Meatball Soup

  Beef meatball soup is made by mixing fresh beef mince with seasonings, shaping into balls, boiling in clear broth or water, then simmering with葱姜 and other ingredients. The soup is clear, the meatballs are chewy, and the taste is delicious.
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  Glass Noodle Soup

  A clear soup made with glass noodles, often including meat or vegetables, known for its light and savory flavor.
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  羊血粉丝汤

  A dish made with sheep's blood, noodles, and seasonings, known for its smooth texture and savory flavor.
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  Steamed Pork Ribs with Rice Flour

  A traditional Chinese dish made by steaming pork ribs and belly meat coated in rice flour, resulting in tender, fragrant meat with a subtle nutty flavor.
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  Steamed Pork with Rice

  A Chinese dish made by steaming seasoned pork belly coated in rice flour, served over rice for a rich, savory flavor.
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  Hand-pressed noodle

  He Luo noodles are a traditional dish made from flour and various vegetables or meats. The noodles are pressed through a special tool, giving them a unique shape. They are typically served with rich broth and assorted toppings for a distinctive flavor.
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  Hele

  Hele is a noodle made from buckwheat or wheat flour, pressed through a hele press to form long strands. The dough is placed in the press and extruded using a lever, then boiled and served with various sauces or seasonings.

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