Chuan-Yu Qiang-Qiang Potato (Longshui Branch)
小吃快餐 · ⭐ 3.7
Gulong Road, Chongkelong Corner Store
Dishes
Three Signature Potato MixA blend of three signature potatoes—yellow-fleshed, purple-skinned, and small—deep-fried to crispy perfection and tossed in a secret sauce for a rich, savory flavor.
Potato DumplingsA traditional Chinese home-style dish made by steaming and shaping potatoes into small dumplings, then mixing with chili oil, garlic, and herbs for a spicy, savory flavor.
Potato ChipsPotato chips are made by slicing potatoes and frying or baking them, resulting in a crispy texture suitable as a snack or side dish. The potatoes are thinly sliced, washed to remove starch, dried, then cooked at high heat to achieve crispiness.
Grilled Sweet Potato SkinA popular street food made by grilling sweet potato skin and seasoning it with spices and sauces.
Crispy Starch SausageCrispy starch sausage is made primarily from starch sausage and deep-fried. The outer skin is golden and crispy, while the inner filling is tender and smooth, paired with a special sauce to create a unique flavor.
Scallion Oil NoodlesScallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
Bouncy PotatoA crispy and spicy dish made by frying potatoes until the skin becomes crunchy while the inside remains soft, often seasoned with chili and garlic.
Glutinous Rice DumplingsA sweet snack made from glutinous rice, often filled with red bean or dates, steamed to a soft and sticky texture.
Crispy Sea CabbageA dish made from fresh sea cabbage, marinated and deep-fried to a crispy texture, offering a savory oceanic flavor.
Spicy Tofu SkinSpicy tofu skin is a dish made primarily with tofu skin, sliced or cubed and stir-fried with chili, Sichuan pepper, and other seasonings. It's typically cooked with scallions, ginger, garlic, and doubanjiang to absorb the spicy and numbing flavors.