Vegetable Bone Soup (Jianshe Road Branch)
小吃快餐 · ⭐ 3.7
No. 78, Jianshe Road
Dishes
Scallion Egg Rice BowlA classic Chinese home-style dish featuring scrambled eggs and scallions served over steamed rice, offering a savory and aromatic flavor.
Vegetarian ChickenTofu skin, made from yellow soybeans, is the main ingredient in this vegetarian dish. It is soaked, cut into strips, rolled, and then steamed or boiled. During preparation, the tofu skin is shaped like a chicken and slowly stewed in a pot with water and seasonings to absorb the flavors.
红烧蹄膀红烧蹄膀是一道以猪蹄为主要食材的中式菜肴，通过焯水后与酱油、糖、料酒等调料一同炖煮而成。制作过程中通常加入葱、姜、八角等香料，使肉质软糯、色泽红亮。
Stir-Fried Egg with Green Chili Rice BowlA savory dish of stir-fried eggs with green chili, served over steamed rice for a spicy and satisfying meal.
Tomato and Egg Fried RiceTomato and egg fried rice is a home-style dish made with tomatoes, eggs, and rice. The method involves first frying the beaten eggs until cooked, then adding diced tomatoes to stir-fry. Season with适量 salt and sugar, cooking until the tomatoes are soft. Finally, pour the tomato and egg mixture over steaming hot rice.
Pork Trotter SoupPork trotter soup is made with pork trotters and medicinal herbs, slowly simmered for a rich, nourishing broth.
Spicy and Sour Cabbage Rice BowlSpicy and sour cabbage rice bowl features blanched or stir-fried napa cabbage with vinegar and chili, served over steamed rice.
Fried Tofu CubesFried tofu skin is a soy product made primarily from tofu, pressed and dried to form a golden-brown surface with fine internal pores. It has a chewy yet not hard texture. Typically sliced or diced, it is used in stir-fries or cold dishes.
Spicy Tofu RiceSpicy Tofu Rice is made with tender tofu, stir-fried with chili, green onions, ginger, and garlic, then served over rice. It has a fragrant and slightly spicy flavor, with soft tofu and rice that absorbs the sauce.
Longjiang Home BaijiuA premium baijiu made from high-quality sorghum using traditional solid-state fermentation, with a clear body, rich aroma, and smooth, lingering taste.