Yandu Dry Pot Workshop
川菜 · ⭐ 3.5
No. 279 Xuefu Avenue, Unit 34
Dishes
原味高汤螺蛳粉螺蛳粉以米粉为主料，搭配由螺蛳、猪骨、鸡架等熬制的高汤，辅以酸笋、腐竹、花生、木耳、豆芽等配料，煮制而成。
Cantonese SausageCantonese sausage, primarily made from pork that is chopped or ground into pieces, then marinated with seasonings such as salt, nitrate, sugar, rice wine, and soy sauce. It is stuffed into natural casings and processed through sun-drying, air-drying, or baking. The sausage has a bright color, delicious taste, and a unique sweet aroma combined with a subtle wine fragrance.
Signature Snail Rice NoodlesA spicy and sour rice noodle dish made with fermented bamboo shoots, tofu skin, peanuts, and a rich broth from snails, originating from Liuzhou, Guangxi.
Crispy Black Mushroom StripsA refreshing dish made from sliced black mushrooms, seasoned with garlic, vinegar, and sesame oil for a crisp and tangy flavor.
Beef MeatballsBeef meatballs are primarily made by mincing beef, mixing it with seasonings, and then shaping it by hand or machine into round meatballs. They are cooked by boiling, steaming, or frying and can be served with a broth or as a main dish.
Mengniu Yogurt Noodle ComboA refreshing yogurt and noodle combo featuring hand-pulled rice noodles, fermented yogurt, and a spicy-sour sauce. Perfect for balancing rich meals.
Pickled CowpeaSuanjiangdou is a pickled dish made primarily from green beans. Fresh beans are washed, cut, soaked in salt water to remove bitterness, then mixed with chili, garlic, ginger, and other seasonings for fermentation. The finished product is crisp and has a unique flavor.