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Wanhechun Pork Rib Hot Pot Rice (TaiDong Wanda Store)

小吃快餐 · ⭐ 3.7

Shop 008, 2nd Floor, Wanda Plaza, No. 63 Taidong 3rd Road

Dishes

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  Refined Rice

  Refined rice is made from high-quality japonica or indica rice, washed and steamed to achieve a soft, sweet, and distinct texture—essential as a staple in Chinese cuisine.
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  Pork Spine

  Spinal bones usually refer to the spine of pigs or cows, mainly using animal spinal bones. After blanching to remove fishy smell, add seasonings like ginger, scallions, and star anise to braise or stew until tender and flavorful. Can be cooked with vegetables such as potatoes and carrots.
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  Honey-glazed egg

  Hǔpí Dàn is a Chinese dish primarily made with eggs. After boiling and peeling the eggs, shallow cuts are made on the surface with a knife to create patterns. The eggs are then fried in oil until the skin becomes slightly crispy and wrinkled, resembling tiger skin. Finally, seasonings such as soy sauce, sugar, and cooking wine are added to simmer and infuse flavor into the eggs.
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  Spicy Kimchi

  Kimchi is a dish made primarily from cabbage, seasoned with chili powder, garlic, and other spices. After washing and drying the cabbage, it is mixed evenly with a specially prepared chili paste and then fermented to allow full flavor absorption.
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  Spicy Radish

  Spicy radish is a home-style dish primarily made with radish. To prepare it, slice the radish into strips, salt it, then mix with chili powder, garlic paste, and other seasonings. Let it marinate until fully flavored.
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  Crispy Braised Cabbage and Tofu

  A comforting dish of cabbage and tofu slowly simmered until tender, with a savory, slightly crispy texture.
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  Spicy Pork Ribs Rice Noodles

  Spicy pork rib rice noodles feature boiled pork ribs and rice noodles, simmered with chili and Sichuan pepper for tender, flavorful meat. Noodles are blanched and mixed with the rich broth, topped with green onions and cilantro for a bold spicy flavor.
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  Pork Spine Bone

  Pork spine bone, commonly used in soups or braised dishes. Slow-cooked with ginger and scallions to create a rich, savory broth.

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