Kumamoto Pork Ramen (Qianhu South Branch)
小吃面食 · ⭐ 3.6
Shop No. 1520, Student Street, Qianhu Campus, Nanchang University
Dishes
Tom Yum Seafood Rice BowlA Thai-style rice bowl featuring a spicy and sour broth with seafood like shrimp, squid, and clams, served over rice for a rich, aromatic meal.
Hell RamenHell Ramen is a dish primarily made with ramen noodles, eggs, and vegetables. Its特色 lies in the use of a specially prepared spicy sauce for seasoning, combined with a delicious broth, giving the ramen both a rich flavor and a distinct spiciness.
Thai Shrimp Fried RiceThai shrimp fried rice features fresh shrimp, fragrant jasmine rice, and vegetables stir-fried with Thai spices and fish sauce for a savory, aromatic dish.
经典豚骨拉面经典豚骨拉面以猪骨长时间熬制的浓白汤底为基础，搭配细软有弹性的碱水面条，佐以叉烧肉、溏心蛋、笋片、海苔等配料。制作时先将猪骨焯水去腥，再加入清水慢火炖煮数小时，直至汤色乳白浓郁。
Crispy Pork ChopCrispy pork cutlets are made from pork tenderloin, marinated and then coated with starch or breadcrumbs before being deep-fried until golden and crispy. The finished dish features a crunchy exterior and tender, juicy interior, offering a rich and satisfying texture.
Crispy Pork Chop RamenCrispy pork chop ramen features tender, fried pork cutlet served over chewy ramen noodles in a savory broth, garnished with green onions and sesame seeds.
Taro Sweet Potato BallsTaro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.
Spicy Beef Iron Plate RiceSpicy beef steak served over rice, cooked on a hot iron plate with vegetables and savory sauce.
Spicy Fried Chicken LegSpicy fried chicken leg made with marinated thigh meat, deep-fried until crispy and seasoned with chili and Sichuan pepper for a bold, numbing heat.
Spicy Beef NoodlesSpicy beef ramen features hand-pulled noodles paired with tender boiled beef slices, simmered in a rich broth seasoned with Sichuan peppercorns, chili peppers, doubanjiang (fermented broad bean paste), and other spices. Topped with green onions and cilantro, the noodles are chewy, the beef is soft and succulent, and the soup is deeply flavorful.