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Lao Bai Fresh Seasoned (Poly Qujiang Spring Garden Branch)

小吃快餐 · ⭐ 3.5

Next to Poly Springtime, Qujiang New Area

Dishes

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  Braised Sausage

  Lǔ xiāngcháng is a traditional Chinese dish made by stuffing pork mince, seasoned with various spices, into pig intestines and then boiling it. The main ingredients include fresh pork, pig intestine casings, salt, sugar, soy sauce, cooking wine, and a variety of spices such as star anise, cassia bark, and Sichuan pepper. The seasoned meat mixture is filled into the intestine casings, then steamed or boiled until cooked through, and finally simmered slowly in a braising sauce to allow the sausages to fully absorb the rich flavors of the sauce.
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  Cantonese Spicy Sausage

  Cantonese spicy sausage is a traditional cured meat made from pork seasoned with chili, soy sauce, and sugar, then air-dried or smoked for a savory, slightly spicy flavor.
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  Finger-Spicy Sausage

  Finger-spicy sausage is a thin, long sausage made mainly from pork and seasoned with chili, Sichuan pepper, and other spices. The meat mixture is stuffed into intestinal casings and then cured, smoked, or steamed, resulting in a fresh and slightly spicy taste.
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  Heart Meat

  Heart meat is a dish made primarily from the diaphragm muscle next to the pig's heart, which is marinated and then cooked by grilling or stir-frying. Its特色 lies in its tender texture and rich nutritional value.
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  Lemon Chicken Feet

  Lemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
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  Pork Head Jelly

  A Chinese dish made by boiling pork head meat and cooling it to form a jelly-like texture, often served with garlic and herbs.
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  Clay Pot Pig Trotters

  A traditional Chinese dish made by slow-cooking pig trotters in a clay pot with seasonings, resulting in tender meat and rich broth.
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  Spicy Crispy Chicken Feet

  A spicy and crispy dish made from chicken feet that are deep-fried until the skin puffs up, then stir-fried with Sichuan peppercorns and chili for a bold, numbing heat.
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  Duck Collar Bones

  Duck neck bones is a dish made primarily from duck neck bone parts, which are marinated and then grilled or fried. The preparation process preserves the delicious flavor of the duck meat while making the bone area crispy and tasty, making it an excellent dish for drinking alcohol or as a snack.
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  Duck Trachea

  Duck esophagus is a unique dish made primarily from duck esophagus, carefully prepared through meticulous cooking techniques. The method emphasizes precise heat control and seasoning to achieve a tender, smooth, and delicious texture. Its distinctive feature lies in the full utilization of every part of the duck, showcasing culinary skill and creativity. Additionally, duck esophagus is rich in protein and various trace elements, offering nutritional value—making it a perfect blend of gourmet delight and health benefits.
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  Spicy Duck Intestines

  Spicy duck intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added during preparation to enhance aroma while preserving the crisp and tender texture of the duck intestines.

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