Close

Shi Shang Fang · Small Bowl Dishes

小吃快餐 · ⭐ 4.6

Departure Hall Area A, 4th Floor, Tianhe International Airport, Konggang Avenue

Dishes

• 

  Wu Bream

  Wu Bream is a dish made by steaming bream fish with ginger, scallions, and garlic, resulting in tender meat and a fresh, mild flavor.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
• 

  Fried Sauce Noodles

  A classic Chinese noodle dish featuring boiled noodles tossed in a savory meat-based sauce, often served with a clear broth and fresh vegetables.
• 

  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
• 

  Braised Beef Shank with Tofu Skin

  A Chinese dish featuring beef shank and tofu skin slowly braised together until tender, absorbing rich flavors.
• 

  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

Reviews