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Xiao Li Fried Skewers · Cold Noodles with Tripe (Dongjun Branch)

小吃快餐 · ⭐ 3.6

Unit 280, Building 10, Vanke Dongjun Residential Community

Dishes

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  Rolled Cold Noodles

  Danmian is a cold dish made from wheat flour-based rice noodles, layered with shredded cucumber, carrot, and bean sprouts, then seasoned with sauces like vinegar, soy sauce, chili oil, and garlic paste. The dough is washed to extract gluten, then steamed or boiled into thin sheets, cooled, topped with ingredients, rolled up, and sliced.
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  Hand-held Sausage

  A traditional Chinese cured sausage made by stuffing seasoned pork into casings and air-drying or smoking. Known for its savory flavor and firm texture.
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  Dumplings with Fried Skewers

  A fusion street food dish featuring handmade dumplings served with crispy fried skewers, typically filled with pork, vegetables, or seafood, seasoned for a savory taste.
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  Childhood Big Pork Chop

  A crispy fried pork tenderloin dish, marinated and coated in batter, served with sweet chili or tomato sauce—nostalgic comfort food.
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  Crispy Opened Starch Sausage

  A crispy, fluffy starch sausage made from blood and starch, deep-fried until golden and expanded, offering a satisfying crunch and chewy texture.
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  Garlic Pork Skewers

  Grilled pork skewers marinated with garlic, soy sauce, and spices, served as a savory street food favorite.
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  Mushroom

  Mushroom is a dish primarily made with fresh mushrooms. To prepare it, first clean the mushrooms and slice them or keep them whole. Then, cook them by stir-frying, boiling, roasting, or steaming until fully cooked, preserving their tender texture. Finally, season to taste with salt, pepper, or other seasonings as desired.
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  Spicy Pork Ribs Skewers

  Spicy pork ribs skewers are made with pork ribs as the main ingredient, marinated and then threaded onto bamboo skewers. During grilling, a special spicy and numbing sauce is brushed on, resulting in a crispy exterior and tender interior with an intense spicy and numbing flavor.
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  Golden Lotus Root Slices

  A Chinese dish made by slicing fresh lotus root, coating in starch, and deep-frying until golden. Crispy outside, tender inside, often served with salted pepper or sweet chili sauce.

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