Qijia Wan Beef Dumpling Pot (Huagang Road Store)
小吃快餐 · ⭐ 3.7
No. 3, Building 6, Huagang · Xingfu City
Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Beef and Potato Rice BowlBeef and potato rice bowl features beef and potatoes stewed together until tender, then seasoned and served over rice. Common seasonings include soy sauce, cooking wine, and star anise.
Special Beef Fried RiceA flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
Tomato and Egg Rice BowlTomato and egg rice bowl: rice topped with stir-fried tomatoes and eggs, seasoned for a rich sauce.
Golden Sauce Garlic LobsterGolden sauce garlic lobster is a Chinese dish made with fresh lobster, special golden sauce, and garlic paste. The lobster meat is tender, and the golden sauce is rich and fragrant, with garlic adding a unique flavor.
Green Pepper and Tofu Shreds with Beef RiceGreen Pepper and Tofu Shreds with Beef Rice is made with green peppers, dried tofu, beef shreds, and rice, mainly stir-fried. It has a fresh and fragrant taste, with the crispness of vegetables and the tenderness of beef.
Beef with Green Pepper Rice BowlBeef and green pepper rice bowl features thinly sliced beef marinated with seasonings, stir-fried with green peppers, then served over steamed rice.
Leek Tofu Skin Rice BowlA savory dish of stir-fried leeks and tofu skin served over steamed rice, offering a fresh and satisfying meal.
Scallion and Egg Rice BowlSteamed rice topped with stir-fried chives and eggs, a classic Chinese dish featuring fresh chives, eggs, and white rice.
Spicy LobsterSpicy lobster made with fresh crawfish, stir-fried with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. After cleaning, the ingredients are sautéed in oil, then combined with the crawfish and simmered in water or broth until flavorful.