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Lanting Xiao Chi (Aimin Road Branch)

小吃快餐 · ⭐ 3.7

Northeast Corner of the Intersection of Aimin Road and Caiyuan Road

Dishes

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  Qianye Tofu

  Qianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
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  Signature Lion's Head Meatballs

  Signature lion's head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and slowly stewed until tender, usually served with broth or soy sauce.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Eco-friendly Mountain Pork

  Made from ecologically raised mountain pork, marinated and slowly stewed for tender, flavorful meat.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Spicy Fish Head

  Spicy fish head made with fresh fish head, chili, Sichuan pepper, ginger, garlic, and green onion. The fish head is marinated, pan-fried until golden, then stewed with chili and spices to absorb the rich flavors.

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