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Tian Li Teacher’s Big Eatery (Xue Qing Lu Branch)

小吃快餐 · ⭐ 3.7

Unit A, 1st Floor, Building 1, Yard 10, Xueqing Road

Dishes

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  Braised Chicken Thigh

  Braised chicken legs is a dish made primarily with chicken thighs, which are marinated and slowly cooked to allow the meat to fully absorb the braising liquid, resulting in tender meat and rich flavor. During preparation, the chicken thighs are first soaked in a braising liquid made from various spices and seasonings, then slowly simmered for a period of time to allow the flavors of the liquid to fully penetrate the meat.
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  Kung Pao Chicken Rice

  Kung Pao Chicken Rice is a Chinese rice dish featuring diced chicken, peanuts, and rice as its main ingredients. The chicken pieces are marinated and stir-fried until flavorful, then combined with crunchy peanuts and a specially prepared Kung Pao sauce, finally poured over steaming hot rice to create an appealing color and aroma.
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  Kung Pao Chicken Rice

  Kung Pao Chicken Rice is a Chinese rice bowl dish made with chicken breast as the main ingredient, combined with peanuts, scallions, ginger, and garlic. After stir-frying, it is served over rice. The chicken breast is cut into cubes and stir-fried until golden and crispy, then coated with a specially prepared sauce, resulting in a bright red color and tender, juicy chicken.
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  Stir-Fried Cauliflower

  Stir-fried cauliflower is a home-style dish featuring cauliflower as the main ingredient. The cauliflower is washed, broken into small florets, blanched, then quickly stir-fried with辅料 such as garlic and chili. It is seasoned and ready to serve.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Spicy Potato Strips

  Spicy potato shreds is a home-style dish made primarily from potatoes and small chili peppers. After slicing the potatoes into thin strips, they are either blanched or stir-fried directly, then combined with chopped small chili peppers and stir-fried together. Seasoning is added before serving. The preparation is simple, with emphasis on proper heat control to maintain the crisp texture of the potato shreds.
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  Steamed Dumplings

  Dumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
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  Red Date Pear Gelatin Soup

  Red date and pear gelatin soup is primarily made with silver ear fungus, pear, and red dates. After soaking the silver ear fungus, it is cooked together with diced pear and pitted red dates in a pot over low heat until the fungus becomes soft and the broth thickens. A small amount of rock sugar can be added for sweetness, resulting in a refreshing and nourishing dessert.
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  Braised Pork Meatballs Rice

  Braised pork meatballs rice is made primarily from minced pork, mixed with scallions, ginger, egg white, and starch to form large meatballs. The meatballs are first fried until golden brown on the surface, then slowly simmered in a sauce made from soy sauce, sugar, and cooking wine to allow the flavors to penetrate. Finally, the braised meatballs along with the thickened sauce are poured over steamed rice, creating a hearty dish that combines both meat and vegetables.
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  Sauced Meat Bun

  The meat bun is made with pork belly as the main ingredient, seasoned with sweet bean sauce and other seasonings to create the filling. The dough is fermented, filled with the mixture, and then steamed before serving.
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  Spicy Braised Pork Belly

  Spicy braised pork belly is primarily made with fatty pork belly, which is blanched and cut into pieces. It is then stewed together with aromatics such as green onions, ginger, garlic, star anise, and cinnamon. Seasonings like soy sauce, sugar, and cooking wine are added, and the dish is slowly simmered over low heat until the meat becomes tender and glossy red. Finally, the sauce is reduced to intensify the flavor.

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