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Shi Zhi Xiang Rice Noodle Rolls (Haibing Branch)

小吃快餐 · ⭐ 4.1

Hai Liu Road, Haijing Garden

Dishes

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  Signature Soy Milk

  Signature soy milk is made from yellow beans, processed through soaking, grinding, filtering, and boiling. It retains the natural nutrients of soybeans, with a smooth, delicate texture and milky white color.
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  Braised Salted Pork Bone Rice Porridge

  Braised salted pork bone rice porridge is made by simmering salted pork bones with rice until thick and savory. Main ingredients are salted pork bones and rice, prepared by blanching the bones to remove odor, then cooking together until creamy.
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  Beef and Liver Sausage

  A traditional Chinese dish made from beef and liver, seasoned and stuffed into sausage casings, then steamed to create a rich, savory flavor.
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  Beef and Corn Sausage

  A sausage made from beef and sweet corn, seasoned and cooked by steaming or pan-frying for a savory, juicy flavor.
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  Beef Sausage

  Beef sausage is a cooked food made by stuffing seasoned beef into casings. The beef is minced or ground, mixed with salt, pepper, soy sauce, and other seasonings, then stuffed into pork or artificial casings and cooked by steaming or smoking.
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  Beef and Egg Rice Noodle Roll

  A Cantonese-style dish made by steaming a mixture of beef, eggs, and rice batter into thin rolls, served with savory sauce.
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  Pork Liver Sausage

  A traditional Chinese dish made by stuffing seasoned pork liver into pork intestines and steaming it, resulting in a rich and savory flavor.
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  Minced Meat Rice Noodle Roll (Medium)

  A classic Cantonese dish featuring a thin rice noodle roll filled with seasoned minced pork, steamed and served with soy sauce.
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  Minced Meat and Egg Rice Noodle Roll

  A delicate rice noodle roll filled with minced meat and scrambled eggs, steamed to perfection.
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  Steamed Rice Noodles

  A traditional Chinese dish made by steaming rice flour mixed with meat and vegetables, resulting in a soft and savory texture.
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  Egg Sausage

  Egg sausage is made by mixing eggs with a small amount of starch and seasonings, then steaming the mixture in sausage casings. The egg mixture is poured into the casing and steamed until set, forming a sausage-like shape.

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