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Tai Shi Craft Workshop · Double Lotus Pork Rice (Shangshi Branch)

小吃快餐 · ⭐ 3.9

No. 195 Xianggang East Road

Dishes

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  Fried Chicken Cutlet

  Fried chicken cutlet is a dish made primarily from chicken breast, marinated and then coated with starch or breadcrumbs before being deep-fried in hot oil until golden and crispy.
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  Pork Cartilage Braised Rice Bowl

  A savory dish featuring pork cartilage and fatty pork slow-cooked in a rich sauce, served over steamed rice.
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  Plain Rice Porridge

  Congee is a thin rice porridge made by cooking rice with water. Wash the rice, add适量 water, and simmer over medium-low heat until the grains are soft and the broth thickens into a smooth consistency.
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  Braised Beef Noodles

  Beef noodle soup is a dish primarily made with beef and noodles. The preparation involves braising beef chunks to create a rich broth, then boiling the noodles and adding them to the soup, garnished with scallions, cilantro, and other seasonings to produce a flavorful and aromatic beef noodle soup.
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  Old Dough Soy Sauce Pork Bun

  A traditional steamed bun made with fermented dough and filled with savory soy sauce-flavored pork, offering a soft texture and rich umami flavor.
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  Jasmine Tea Iced Soy Milk

  A refreshing blend of jasmine tea and soy milk, chilled to perfection for a smooth, light drink.
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  Tremella and Lotus Seed Soup

  Silver ear fungus and lotus seed soup is made by simmering soaked silver ear fungus and de-seeded lotus seeds until soft and the broth thickens. Add rock sugar or honey to taste.
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  Green Sichuan Pepper Chicken Noodles

  A flavorful dish featuring tender chicken cutlets served over noodles, seasoned with fragrant green Sichuan pepper for a spicy and numbing taste.
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  Chicken Cutlet Lu Rou Rice

  A dish combining crispy chicken cutlet with savory braised pork over steamed rice, offering a rich and satisfying flavor.
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  Chicken Leg Braised Pork Rice

  Chicken leg braised meat rice features chicken thighs and pork belly, simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and spices until tender. Served over steamed white rice with rich, fragrant sauce.

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