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Yi Mi Porridge (Sipailou Street Branch)

小吃快餐 · ⭐ 3.6

Nos. 24–36, Jiaotong Yicun, Songde Li, Sanpailou Street

Dishes

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  Mixed Tofu Brain

  A dish made with soft tofu and various ingredients like ham, mushrooms, shrimp, and vegetables, served in a savory broth.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Clear Heat Rice Porridge

  Clear Fire White Rice Porridge is a rice dish primarily made from rice, prepared by slow cooking for an extended period to fully gelatinize the rice, resulting in a smooth and creamy texture.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Refined Snow Cabbage

  Refined snow cabbage is made from pickled mustard greens, carefully processed and fermented to achieve a crisp texture with a savory, slightly sour taste, commonly used in stir-fries or served with congee.
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  Tofu Bun

  Tofu bao is made primarily with soft tofu, combined with minced pork and shrimp, seasoned and wrapped in a thin skin, then steamed. The tofu has a delicate texture that blends harmoniously with the savory meat and seafood flavors, creating a rich and layered taste experience.
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  Spicy Thick Soup

  A rich, spicy soup made with minced pork, tofu, and vegetables, seasoned with chili oil and fermented bean paste, known for its bold flavor and thick consistency.
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  Leek Pancake

  Leek pancakes are a snack made primarily from leeks and flour. Fresh leeks are chopped and mixed with flour and water to form a batter. Fry in a flat pan with oil until golden brown on both sides.
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  Mushroom and Bok Choy Dumplings

  Xianggu Qingcai Bao is made with flour dough filled with a mixture of fresh mushrooms and greens, steamed after shaping. The filling combines chopped mushrooms and vegetables with seasonings, then wrapped in dough and steamed until cooked.

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