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Zhiling Eight Treasure Porridge

小吃快餐 · ⭐ 3.3

No. 9, Defeng Road

Dishes

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  原味纯肉烤肠

  原味纯肉烤肠主要由新鲜猪肉制成，经过绞肉、调味、灌入肠衣后进行烘烤或烟熏处理，成品为长条状香肠，表面微焦，内部肉质紧实。
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  Zhi Ling Eight Treasure Porridge

  A nourishing porridge made with glutinous rice, red beans, green beans, peanuts, lotus seeds, red dates, longan, and black rice, simmered to a soft and sweet consistency.
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  Beef Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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  Sweet and Sour Chicken Strips

  Sweet and sour chicken strips are made from chicken breast, sliced thin, marinated, then deep-fried until crispy outside and tender inside. Tossed in a sauce of sugar, vinegar, soy sauce, and starch for a rich, tangy flavor.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Minced Pork with Green Beans

  A classic Chinese home-style dish made by stir-frying tender green beans with minced pork, seasoned to perfection.
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  Sour Cabbage Stewed Pork Belly

  Pork belly cubes stewed with pickled cabbage, seasoned with scallions, ginger, garlic, and spices, slowly simmered until the meat is tender and the cabbage is flavorful, resulting in a rich broth.
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  Braised Chicken with Mushrooms

  Xianggu Hua Ji is a Chinese dish made primarily with chicken and mushrooms. Chicken pieces are marinated, then stir-fried or steamed with rehydrated mushrooms. A small amount of starch thickens the sauce, making the chicken tender and the mushrooms fragrant.

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