Special Stone Pot Rice Bowl (Shima Alley No.4 Courtyard)
小吃快餐 · ⭐ 3.5
Annex No. 7, No. 4, Shimaa Alley
Dishes
Braised Rice SauceA savory sauce made from soy sauce, sesame oil, garlic, and chili oil, commonly used to season rice dishes or cold salads.
Stone Pot Ham Rice BowlA hot stone pot serves rice mixed with ham, egg, and vegetables, creating a savory and aromatic dish.
Stone Pot Beef Rice BowlStone pot beef rice is made with tender beef slices, seasoned with a rich sauce and colorful vegetables such as carrots, green peppers, and onions, quickly stir-fried in a stone pot at high heat. Finally, the cooked beef and vegetables are placed on steaming hot rice, thoroughly mixed to allow each grain of rice to absorb the essence of the beef and vegetables.
Stone Pot Squid Rice BowlStone pot squid rice is made with fresh squid as the main ingredient, combined with rice, onions, carrots, green peppers, and other vegetables. The squid is sliced and stir-fried together with the vegetables, then poured into a heated stone pot and mixed thoroughly with the rice. Seasonings such as soy sauce, cooking wine, and garlic are used during preparation.
Braised Pork Rib Rice in Clay PotPork ribs braised in a clay pot with soy sauce and sugar, served over steamed rice for a rich, savory dish.
Fish-flavored Pork with Rice in Clay PotA classic Sichuan dish featuring stir-fried pork, vegetables, and a tangy, savory fish-flavored sauce served over steamed rice in a clay pot.
Pineapple BeerPineapple beer is a drink made primarily from fresh pineapple and beer. Peel and cut the pineapple, place it in a glass, pour chilled beer over it, and stir well. Simple to make, no heating or complex processes required.
Korean Stone Pot Pork BibimbapA Korean dish featuring grilled pork belly, rice, vegetables, and gochujang sauce served in a hot stone pot to create a crispy rice crust.
Korean Stone Pot Shrimp Rice BowlA Korean dish featuring shrimp, rice, and vegetables mixed in a hot stone pot with gochujang sauce for a savory, aromatic flavor.