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Lao Fang Zhu Lan Ti Hua (Pengzhen Branch)

小吃快餐 · ⭐ 4.7

No. 49, Section 2, Jiaotong Road

Dishes

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  Spicy Eel Slice Salad

  A cold dish made from boiled pig ears sliced and tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, spicy flavor.
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  Spicy Chicken Salad

  A cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
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  Mixed Pig Intestines

  A cold dish made by mixing boiled and sliced pig intestines with garlic, chili, and cilantro for a spicy and fresh flavor.
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  Smoked Pork Snout

  A delicacy made from smoked pork snout, tender and flavorful with a rich smoky aroma.
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  Braised Beef

  Braised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Old Table Bean Curd

  A traditional Sichuan dish made with soft tofu, seasoned with spicy sauce, scallions, and cilantro, offering a smooth texture and bold numbing-spicy flavor.
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  Assorted Preserved Meats Platter

  A platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
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  Bull's Foot Delicacy

  Bàwáng pig trotter dish uses pig feet as the main ingredient, blanched and then stewed with various spices until tender and flavorful. Ginger slices, green onions, star anise, and cassia bark are commonly added, with some recipes including yellow beans or peanuts for added texture.
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  Fresh Pig Trotter Dish

  A dish made from fresh pig trotters, slowly stewed until tender and rich in gelatin, often seasoned with ginger and cooking wine for a savory flavor.
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  Braised pork intestine with soybeans

  Huangdou Shao Feichang is a dish primarily made with pork intestines and yellow beans. After thorough cleaning, the pork intestines are simmered together with yellow beans and seasoned ingredients over low heat, allowing the intestines to become tender and flavorful, while the beans absorb the rich broth and become fragrant.

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