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Wang's Suan Cai Tan Rou (Zhonghai City Store)

小吃快餐 · ⭐ 3.9

No. 111 Chishan Road, Door 1

Dishes

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  Braised Pork Belly in Jar

  A dish featuring pork belly slowly braised in a clay pot, resulting in tender and flavorful meat.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sea Duck Egg

  Sea duck eggs are produced by ducks raised near the coast and are typically eaten after being pickled or boiled. Main ingredient is sea duck egg, prepared by pickling, boiling, or steaming to achieve a rich, smooth yolk.
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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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  String Beans Dish

  A simple dish made with fresh string beans, stir-fried or cooked with minced meat, offering a crisp texture and savory flavor.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  Chicken Leg Single Order

  A dish featuring a single chicken leg, marinated and grilled or braised to perfection, with a crispy exterior and tender, juicy meat.
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  Spicy Chili Sauce

  Ma La Chili is a dish featuring chili peppers as the main ingredient, typically stir-fried with Sichuan peppercorns after being sliced or chopped, and often includes garlic and ginger. High-heat frying releases the aromatic flavors of both chilies and peppercorns, creating a unique taste.

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