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Northeastern Old Boxed Meal

小吃快餐 · ⭐ 3.5

Room 216, Building 4, Ronghui Business Center, Xiasha Subdistrict, Qiantang New Area

Dishes

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  Signature Hu Bang Meat Spicy Sauce

  A flavorful spicy sauce made with pork, chili, and fermented bean paste, perfect for rice or noodles.
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  Extra Spicy Soy Sauce Pepper

  Extra Spicy Soy Sauce Pepper is a dish made primarily with chili peppers and special soy sauce, along with other seasonings. It is characterized by its fresh and spicy flavor.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  罐装芬达

  罐装芬达是一种碳酸饮料，主要原料为水、高果糖玉米糖浆、柠檬酸、天然香料和二氧化碳。通过将这些成分混合后灌装入密封铝罐中制成，保持其气泡感和风味。
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  罐装雪碧

  罐装雪碧是一种碳酸饮料，主要原料为水、高果糖玉米糖浆、柠檬酸、天然香料和二氧化碳。通过将这些成分在密封罐中混合并加压充入二氧化碳制成。
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  Old Taste Kelp Strips

  Old Taste Kelp Strips is a cold dish made with kelp cut into thin strips and dressed with seasonings. It has a crisp texture and a fresh, delicious taste, making it a common home-cooked dish.
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  Spicy Snack

  Spicy strips are a food made primarily from wheat flour, legumes, or tubers. After being puffed into a porous, strip-like shape, they are fried or baked until crispy, then seasoned with chili powder, cumin powder, and other spices.
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  Steamed Bun

  Baozi is a traditional Chinese wheat flour food, made primarily from wheat flour and fermented before steaming. It is usually shaped as a hemisphere or flat round, with a smooth, white surface.
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  Crispy Small Fish Fillets

  Crispy small fish fillets made from fresh tiny fish, marinated and deep-fried to a golden crisp, perfect as a savory snack or appetizer.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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