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Xia Jie Pork Rib Steamed Rice (Hengli Branch)

小吃快餐 · ⭐ 3.6

No. 119 Tiantou Xinyuan Road

Dishes

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  Steamed Pig Intestine

  A Cantonese dish made by steaming cleaned pork intestines with ginger and scallions until tender and flavorful.
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  Steamed Spare Ribs

  Steamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
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  Steamed Pig Tongue

  A traditional Cantonese dish made by steaming pig tongue with ginger and scallions, resulting in a tender and flavorful texture.
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  Steamed Pig Intestine

  A Cantonese dish made by steaming cleaned pig intestines with garlic and ginger, resulting in a tender and flavorful texture.
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  Steamed Freshwater Bream

  A Cantonese dish featuring fresh bream steamed with ginger and scallions, highlighting the fish's natural flavor.
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  Steamed Tender Carp

  A Cantonese classic dish featuring tender carp steamed with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
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  Soup Rice Noodles

  A Cantonese dish made with rice noodles cooked in a clear broth, often served with meat or offal for a savory and smooth flavor.
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  Soup Noodles

  A dish made of rice noodles served in a flavorful broth with ingredients like pork and shrimp. The noodles are soft and the soup is savory.
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  Raw Rehmannia Pork Bone Soup

  A nourishing soup made from pork bones and raw rehmannia, simmered slowly for a rich, savory flavor and health benefits.
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  Clay Pot Beef Rice

  Clay Pot Beef Rice is a dish where beef and rice are cooked together in a ceramic pot. Main ingredients include thinly sliced beef, rice, onions, and green peppers. The beef is first marinated with soy sauce and cooking wine, then placed in the clay pot with raw rice and vegetables. A moderate amount of broth or water is added, and the pot is simmered over medium-low heat until the rice is cooked and the beef becomes tender. During cooking, the beef juices seep into the rice, infusing it with meaty flavor. The dish is typically served directly in the clay pot to retain heat and aroma.

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