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Gao Ji Ox Offal (No. 120, Gao Ji Street Courtyard Store)

小吃快餐 · ⭐ 3.8

Shop No. 120-12, Gaoji Street

Dishes

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  Clean Beef Offal

  Offal stew is a dish made primarily from beef tripe, intestines, and lungs, cleaned and simmered with scallions, ginger, garlic, star anise, and cinnamon until tender and flavorful.
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  Fried Tofu Skin

  Fried tofu skin made from soybeans, commonly used in soups and stir-fries for its spongy texture and savory flavor.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Beef Intestines

  Offal is a dish primarily made from beef intestines, which are cleaned and blanched before being cooked by stewing, stir-frying, or braising. It is commonly seasoned with ginger, scallions, and garlic, and some recipes include fermented broad bean paste or chili peppers for flavor.
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  Gobo

  Gobo is a root vegetable commonly used in East Asian cuisine. It has a crisp texture and mild, earthy flavor, often stir-fried, boiled, or added to soups.
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  Tendon with Nanwood

  A Chinese dish featuring pork tendons and Nanwood seasoning, slow-cooked to tender perfection.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Radish

  Radish is a root vegetable, primarily using white or carrot radish. It's peeled and sliced or diced, then stir-fried, stewed, mixed cold, or pickled. Common dishes include radish with spare ribs, stir-fried radish with meat strips, and radish soup—also used as a side dish.
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  Wheat Gluten

  Wheat gluten is a food made primarily from flour. Through steps such as kneading and washing, starch and protein in the flour are separated, resulting in a high-protein product known as wheat gluten. Wheat gluten can be baked, boiled, or stir-fried, with a chewy texture, making it a common ingredient in vegetarian cuisine.

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