Xiang Chicken City A Zhen Congee, Noodles, Steamed Rice (Guigang Damam Road Branch)
小吃快餐 · ⭐ 3.2
No. 15, Guigang Dama Road, Dadong Subdistrict (near Miaoqian West Street)
China trip · China travel
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Dishes
Donggu Mushroom Rice Noodle RollA Cantonese delicacy made of thin rice noodle sheets filled with fresh winter mushrooms and shrimp, steamed to perfection for a smooth and fragrant taste.
Hand-Made Squid CakeHandcrafted squid cakes made from fresh squid, with a touch of starch and seasonings, pounded by hand until sticky, then shaped into patties and cooked by frying or boiling.
Lai FenLai Fen is a traditional Cantonese snack made from rice noodles, served boiled and mixed with sauce or in soup, often with beef or offal for a savory taste.
Beef Rice Noodle RollBeef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
Red Bean Double-Layer Milk PuddingRed bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
Sour Cabbage Spicy Rice NoodlesA spicy rice noodle dish made with sour cabbage, chili, and savory broth, known for its tangy and fiery flavor.
Zhen's Fried RiceA classic fried rice dish made with rice, eggs, ham, peas, and carrots, stir-fried to perfection for a savory and satisfying meal.
Pan-Fried Corn DumplingsPan-fried corn dumplings made with fresh corn and dough, crispy on the outside and tender inside.
Egg SausageEgg sausage is made by mixing eggs with a small amount of starch and seasonings, then steaming the mixture in sausage casings. The egg mixture is poured into the casing and steamed until set, forming a sausage-like shape.