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Chao Mama Handmade Fresh Noodle House

小吃快餐 · ⭐ 3.6

A-2F-4, Building A, Old Commercial Street, New Campus, Sichuan Fine Arts Institute, Huxi University Town

Dishes

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  Braised Chicken Thigh

  Braised chicken legs is a dish made primarily with chicken thighs, which are marinated and slowly cooked to allow the meat to fully absorb the braising liquid, resulting in tender meat and rich flavor. During preparation, the chicken thighs are first soaked in a braising liquid made from various spices and seasonings, then slowly simmered for a period of time to allow the flavors of the liquid to fully penetrate the meat.
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  Sautéed Water Cabbage with Shredded Pork

  Sautéed water cabbage with shredded pork is a Chinese stir-fry dish made with water cabbage and pork, stir-fried quickly for a fresh and delicious taste.
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  Sour and Vinegar Stir-fried Chinese Cabbage

  Sour and Vinegar Stir-fried Chinese Cabbage is a traditional Chinese dish made with Chinese cabbage, onions, ginger, garlic, and seasoned with vinegar and soy sauce. It is quickly stir-fried for a crisp texture and prominent sour taste.
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  Sweet Black Sesame Glutinous Rice Balls with Fermented Rice Wine

  Glutinous rice balls filled with black sesame paste, served in a sweet fermented rice wine broth, offering a soft and richly flavored dessert.
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  Green Pepper and Egg Rice Bowl

  A classic Chinese home-style dish featuring stir-fried green peppers and eggs served over steamed rice, offering a light and savory flavor.
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  Sautéed Milan Shrimp Cakes

  Sautéed Milan shrimp cakes are a dish made with fresh large shrimp, bread crumbs, and seasonings. The shrimp meat is chopped and mixed with seasonings, then formed into small cakes and fried until golden and crispy.
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  Fresh Meat Zongzi

  Fresh meat zongzi is primarily made with glutinous rice and pork. The pork is cut into bite-sized pieces and marinated with seasonings to absorb flavor. After soaking the glutinous rice, it is combined with the marinated pork pieces and wrapped in bamboo leaves, then steamed to create a zongzi with a soft, sticky texture and rich meat aroma.

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