Xiangcunji (A Zone, Tianfu Software Park Branch)
小吃快餐 · ⭐ 3.9
No. 1129 Shijicheng Road, Chengdu High-Tech Zone, China (Sichuan) Pilot Free Trade Zone, Building 9, 1st Floor, Unit 105
Dishes
Again Rice RiceA simple and flavorful fried rice dish made with eggs, ham, and vegetables, perfect for a quick meal.
Steamed Egg CustardA classic Chinese dish made by steaming eggs with water to create a smooth, delicate custard.
Pan-fried Chicken Rice BowlA savory dish featuring tender pan-seared chicken served over steamed rice with vegetables.
Sichuan-style Pork Stir-fry ComboA spicy pork stir-fry dish made with pork belly, peppers, and scallions, seasoned with Sichuan peppercorns and chili, popular in Sichuan cuisine.
New Style Stir-Fried Pork with Vegetables Box MealA flavorful box meal featuring stir-fried pork with peppers and garlic, served with rice and side vegetables.
Popular芽菜 Fried RiceA flavorful fried rice dish made with rice, sprouts, egg, and ham, stir-fried to perfection for a satisfying meal.
Spicy Roasted Pepper Chicken Leg RiceSpicy roasted pepper chicken leg rice features tender chicken thigh marinated in a secret sauce, served over steamed rice with charred peppers for a bold, aromatic flavor.
Jingpai Fried RiceA classic Chinese fried rice dish made with rice, eggs, ham, peas, and carrots, stir-fried to perfection for a savory and satisfying meal.
Minced Pork with Eggplant Rice BowlMinced pork and eggplant rice: Eggplant slices or cubes are stir-fried soft, then mixed with sautéed minced pork and seasonings until flavorful, served over rice. Soy sauce, garlic, and ginger enhance the taste.
Single-Portion Spicy Boiled DishesA spicy, one-person serving of boiled dishes with meat and vegetables in a flavorful broth.
Fragrant Chicken Rice BowlFragrant chicken rice bowl features tender chicken cubes stir-fried with vegetables and seasoned sauce, served over steamed rice for a savory, aromatic meal.
Fish-Flavored Shredded Pork Rice BowlFish-flavored shredded pork over rice, made with pork strips, wood ear mushrooms, carrots, and green peppers, stir-fried with soy sauce, vinegar, sugar, and doubanjiang, then served over steamed rice.