Lvji Jinpin Longjiang Pig Trotter Rice
小吃快餐 · ⭐ 3.5
Units 7–9, Building 8, Poly Tian Di Center, Baiyang Subdistrict, Qiantang New Area
Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish made primarily from pig intestines, prepared using a braising technique. Cleaned pig intestines are simmered slowly in a seasoned broth made from various spices and seasonings until fully infused with flavor, then removed, cooled, and sliced for serving.
Braised Intestine RiceBraised intestine rice features tender, flavorful pork intestines simmered in a savory sauce and served over steamed rice.
New Braised Duck Leg RiceNew Braised Duck Leg Rice consists of duck legs, rice, and braising sauce. The duck legs are slowly stewed, making the meat tender and flavorful, paired with fragrant rice for a rich taste.
Chaozhou Salt-Baked ChickenA traditional Chaoshan dish made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, savory meat.
Special Soy Sauce ChickenA flavorful chicken dish marinated in soy sauce and gently simmered until tender, with a rich, savory taste.
Red Bean and Glutinous Rice DessertA traditional Chinese dessert made with glutinous rice and red beans, slow-cooked until tender and sweetened with rock sugar for a rich, comforting flavor.
Mung Bean SoupMung bean soup is a refreshing dessert made primarily from mung beans and rock sugar. The preparation involves soaking the mung beans, then boiling them until tender, followed by adding rock sugar and stirring until it reaches a sandy texture. It has a smooth, delicate texture and a naturally sweet, refreshing taste.
Lotus Seed and Peanut MilkA sweet and nourishing Chinese dessert made from lotus seeds and peanuts, blended into a smooth milk-like consistency and served chilled.
Scallion Braised Pork Cutlet RicePork cutlet marinated and pan-fried, then braised with scallions and served over steamed rice.
Tremella SoupTangyuan soup is a dessert made primarily from silver ear fungus, which is gently simmered to perfectly blend the nutrient-rich and delicious qualities of the fungus. The soup has a delicate texture, with the gelatinous substance from the silver ear giving it a smooth, silky mouthfeel. When combined with an appropriate amount of rock sugar, it offers a sweet taste without being overly rich, making it both nutritious and satisfying.