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Wanping Roast Chicken (Jiale Second Branch)

小吃快餐 · ⭐ 3.5

Outer courtyard of Haida Jiale Store No. 2

Dishes

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  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
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  大果仁

  大果仁是一道以核桃仁、腰果等坚果为主要食材的菜品，通常经过油炸或炒制处理，使其口感酥脆。制作时将坚果去壳后放入锅中翻炒，加入少量盐或其他调味料，炒至表面微黄即可。
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  大柴鸡

  大柴鸡是一种以散养的土鸡为主要食材，经过焯水后与葱姜等调料一同炖煮而成的传统菜肴。鸡肉质地紧实，汤汁浓郁，通常不添加过多调味料，突出原味。
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  Young Chicken

  Xiao Chai Chicken is a dish made primarily from small native chickens, chosen for their firm meat. After blanching, it's stewed with ginger slices and green onions to create tender, flavorful chicken and rich broth.
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  油酥豆

  油酥豆是一道以黄豆为主要食材的中式小吃，将黄豆浸泡后煮熟，再加入食用油和调味料炒制，使豆子表面形成一层酥脆的油膜。制作过程中通常会加入盐、五香粉等调料，使其风味更佳。
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  熏翅根

  熏翅根是以鸡翅根为主要食材，经过腌制后用木屑或茶叶等材料进行烟熏处理制成的菜肴。制作时先将翅根用调味料腌渍入味，再放入熏炉中低温慢熏，使其表面形成独特的烟熏风味。
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  熏鸡爪子

  熏鸡爪子是一道以鸡爪为主要食材的菜肴，经过焯水处理后，用香料和调味料腌制，再通过熏制工艺使其入味并形成独特风味。熏制过程中通常使用茶叶、糖、香料等材料产生烟熏效果。
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  熏鸡脖子

  熏鸡脖子是以鸡脖子为主要食材，经过腌制后用木屑或茶叶等材料进行烟熏制成的熟食。制作过程中通常会加入酱油、料酒、香料等调味品进行腌制，再通过低温慢熏的方式使鸡肉入味并形成独特的烟熏风味。
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  Spicy Crisp

  Spicy chili crisp is made from dried chilies, chopped and mixed with seasonings, then coated in a thin batter and deep-fried until golden and crispy. A touch of葱姜蒜 and salt enhances the flavor. It's crunchy outside and fragrant inside with rich spiciness.

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