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Self-Service Fast Food (Sihai Ziyoujia Branch)

自助餐 · ⭐ 3.6

No. 11, Zhaogong North Street, Door 11

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-Fried String Beans

  A classic Chinese dish made by stir-frying fresh string beans until tender and slightly crispy, seasoned with garlic and chili for a savory flavor.
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  Stir-fried Potato Shreds

  Stir-fried potato shreds is a home-style dish primarily made with potatoes. The preparation involves slicing potatoes into thin strips, then quickly stir-frying them with chili and garlic flakes over high heat until cooked, preserving the crisp texture of the potato shreds.
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  Spicy Hot Pot

  Special spicy hot pot is primarily made with a variety of vegetables, meats, and soy products, cooked quickly at high temperatures to preserve the original flavors of the ingredients. Paired with a unique spicy and numbing seasoning, the broth is rich and fragrant, allowing the ingredients to absorb the flavorful soup for a complex and satisfying taste.
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  Pork and Celery Dumplings

  Pork and celery dumplings made with lean pork and fresh celery. The pork is minced, celery chopped and mixed together with seasonings to form the filling. The filling is wrapped in dough sheets, sealed and cooked by boiling or steaming.
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  Braised Crucian Carp

  A traditional Chinese dish made by braising crucian carp in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Braised Chicken Pieces

  Braised chicken chunks is a Chinese dish using chicken as the main ingredient, typically from thigh or breast meat, blanched and then stewed with葱,姜,蒜 and seasonings like soy sauce, sugar, and cooking wine to achieve rich flavor and a glossy red color.
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  Stir-Fried Noodles with Meatballs

  Stir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
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  Sour Cabbage with Pork and Blood Sausage

  Suancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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