Yan Wei Qiu Jin Cold Food (Huai Tree Branch)
小吃快餐 · ⭐ 3.8
No. 199, Huaishudian 1st Road, Annex No. 161
Dishes
Five-Spice Beef StripsA Chinese cold dish made by slow-cooking beef shank with five-spice powder and slicing it into thin strips, offering a rich, savory flavor.
Cold-Eaten Tofu CubesA spicy Sichuan snack made by marinating tofu cubes in chili and Sichuan pepper, then served cold for a bold, numbing flavor.
Dry Spicy Chicken Wing TipsChicken wing tips marinated and deep-fried, then stir-fried with dried chilies and spices for a crispy, spicy flavor.
Slightly Spicy Tangerine Peel RabbitSlightly spicy rabbit dish made with tangerine peel, featuring tender meat and a balanced aromatic flavor.
Signature Cold-Processed RabbitA spicy Sichuan-style dish made with rabbit meat, stir-fried with chili and Sichuan pepper for a bold, numbing flavor.
Signature Cold-Pressed BeefA spicy and savory dish made with tender beef slices marinated in special spices and served cold.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Spicy Cold-Processed RabbitA spicy Sichuan-style dish made with rabbit meat stir-fried in chili and Sichuan peppercorns, served cold for a bold, aromatic flavor.
Spicy Chicken Cubes with ChiliA spicy Sichuan-style dish made with chicken cubes stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and rich flavor.
Spicy Cold-Pressed BeefA spicy Sichuan-style dish made by stir-frying beef slices with chili and Sichuan pepper, then served cold for a bold, numbing flavor.
Spicy Pork CartilageSpicy pork cartilage is a dish made primarily with pork cartilage, blanched and stir-fried with chili and Sichuan pepper, resulting in a crisp texture and rich flavor.
Spicy Water SnailSpicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.