Ming Ji Steamed Rice Bowl (Mafang Third Street Branch)
小吃快餐 · ⭐
No. 4-4 Mafang Sanjie Street
Dishes
Winter Melon and Tangerine Peel Stewed DuckA nourishing soup featuring old duck, winter melon, and tangerine peel, slowly stewed to create a delicate and savory dish.
Cantonese Lap Cheong and Preserved Pork Clay Pot RiceCantonese lap cheong and preserved pork served over steamed rice in a clay pot, seasoned with savory sauce and slow-cooked for rich flavor.
Pork Rib and Chicken Cutlet Baozi RicePork ribs and chicken cutlets simmered in savory sauce, served over rice for a rich, satisfying meal.
Kelp and Pork Spine StewA traditional Chinese dish made by slow-cooking pork spine and kelp to create a rich, savory broth.
Stewed Chicken with Pig's TrotterPig's stomach stewed with chicken is a slow-cooked dish using pig's stomach and chicken as main ingredients. After cleaning, the pig's stomach is cooked with whole chicken or chicken pieces, along with water and seasonings, until tender and flavorful. Common辅料 include ginger slices and scallions.
Corn and Pork Rib StewCorn stewed with pork ribs is a slow-cooked dish using pork ribs and corn as main ingredients. After blanching the ribs to remove odor, they are cooked together with corn pieces in water over low heat until the ribs are tender and the corn sweet. Add ginger slices and green onions for flavor.
Egg and Beef Claypot RiceWok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
Cured Meat and Chicken Wing Claypot RiceAromatic rice cooked in a clay pot with cured meats and chicken wings, creating a savory dish with crispy bottom layer.
Bitter Melon and Pork Rib StewA Chinese stew made with bitter melon and pork ribs, slow-cooked to blend flavors and textures.
Black Pork Cutlet Baozi RiceA savory dish featuring tender pork cutlet and fragrant rice cooked in a clay pot, with crispy bottom layer of rice.