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Miaoxin Pig's Trotter & Coconut Chicken (Beijiao Wanlian Plaza Store)

火锅 · ⭐ 4.1

First floor, Wanlian Center, Yifu Road (opposite Xinduhui Plaza)

Dishes

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  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
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  Signature Coconut Chicken

  Signature coconut chicken features fresh coconut water and chicken, gently simmered to preserve the tenderness of the meat and the natural sweetness of the coconut. Minimal seasoning highlights the ingredients' true flavors.
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  Spicy Herbal Pig's Stomach Chicken Soup

  A nourishing soup made with pig's stomach, chicken, and medicinal herbs, seasoned with black pepper for a warm, savory flavor.
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  Fresh Termitomyces Chicken with Pork Tripe

  This dish features fresh Termitomyces mushrooms, pork tripe, and chicken as main ingredients. The cleaned pork tripe is stewed with chicken until tender to create a rich broth. Fresh Termitomyces mushrooms are then added and simmered, allowing their umami flavor to infuse the soup. The finished dish has a milky broth, chewy tripe, tender chicken, and smooth mushrooms, resulting in a flavorful stew.
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  Emperor's Vegetable

  皇帝菜 is a dish made with soft tofu as the main ingredient, combined with ham, shrimp, and mushrooms. Tofu is cut into cubes, blanched, then cooked with ham slices, shrimp, and mushrooms in broth or water. It's thickened with a slurry to create a glossy sauce that coats the ingredients.
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  Pepper Chicken and Pig's Stomach Stew

  Pepper pork stomach stewed chicken is a炖 dish featuring pork stomach and chicken. After cleaning, the pork stomach and chicken are placed in a clay pot with black pepper grains and ginger slices, then slowly simmered until tender with rich broth.
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  Cured Sausage Baozi Rice

  Lap cheung bao zai fan is based on rice, combined with lap cheung slices and greens, and slowly cooked in a clay pot. The rice forms a crispy layer of rice crust at the bottom of the pot, while the fat from the lap cheung渗透 into the rice grains, making the entire dish richly fragrant.

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