Wujiang Road Small Restaurant (Gaoling Road Branch)
其他美食 · ⭐ 3.5
No. 183, Gaoling Road
Dishes
Curry DumplingsDelicious small dumplings filled with minced meat and served in a rich, spicy curry broth.
Curry Beef Blood SoupA hearty soup made with beef and beef blood, simmered with curry powder and spices for a rich, savory flavor.
Curry Noodle Blood SoupA savory soup made with noodles and blood, flavored with curry paste and simmered to perfection.
Fried Tofu, Vermicelli, and Blood SoupA Chinese soup made with fried tofu, vermicelli, and pig blood, simmered together for a savory and comforting dish.
Old Duck SoupOld duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
Old Duck Rice Noodle SoupOld duck noodle soup features old duck as the main ingredient, with rice noodles, duck blood, and duck intestine as accompaniments. After long stewing, the duck meat becomes fragrant and the broth clear or slightly yellow. First blanch the duck to remove odor, then simmer slowly with ginger slices and scallions. Finally add rice noodles and other ingredients to finish cooking.
Old Duck Blood Noodle SoupA traditional Chinese soup made with old duck, duck blood, and rice noodles, simmered to create a rich and savory broth.
Fresh Meat DumplingsFresh meat dumplings are made with pork filling and seasoned with scallions, ginger, and other spices, shaped into small dumplings. The wrappers are thin and the filling is tender, with a clear and delicious broth. This dish is one of the traditional Chinese breakfast options and also suitable as a light meal or late-night snack.
Fresh Pork DumplingsFresh meat potstickers are a Chinese snack made by wrapping a filling of pork and seasonings such as scallions and ginger in dough, then pan-frying. To prepare, place the meat filling into the dough wrapper, shape it into a half-moon, and cook in a flat-bottomed pan with a small amount of oil and water until the bottom is golden and crispy while the top is fully cooked.