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Lu Ban Number Seven (Mingshi City Branch)

小吃快餐 · ⭐ 3.6

Unit 1, Basement Level 4, No. 5 Zaozilanya Zhengjie

Dishes

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  Mixed Platter

  A selection of two dishes combined on one plate, featuring a variety of ingredients and cooking methods for balanced flavors.
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  Braised Free-range Eggs

  A traditional Chinese dish made by slow-cooking free-range eggs in a savory sauce with spices like star anise and cinnamon.
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  Braised Pork Liver

  Stewed pig liver is a dish primarily made with pig liver, which is first blanched and then slowly simmered in a prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, light soy sauce, dark soy sauce, cooking wine, and rock sugar, giving the pig liver a bright red color and a tender texture.
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  Stewed Intestine Rolls

  Stewed intestine rolls are made by stuffing seasoned meat into pig intestines and braising them until tender. The soft casing and flavorful filling make it a popular cold dish or appetizer.
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  Braised Salted Pork Ribs

  A traditional Chinese dish made by marinating pork ribs, air-drying them, then slow-cooking in a seasoned broth until tender and flavorful.
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  Beef Shank with Tendons

  Beef shank with tendons is a traditional Chinese dish made by slow-cooking beef tendon-rich cuts until tender, offering a rich, savory flavor and satisfying chew.
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  White Heart Tofu Noodles

  A traditional dish made from rehydrated soybean noodles, often cooked with pork and mushrooms for a rich, savory flavor.
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  Sauce-Flavored Duck Feet

  A dish made with duck feet simmered in a savory sauce with spices, resulting in tender and flavorful bites.
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  Duck Collar Bones

  Duck neck bones is a dish made primarily from duck neck bone parts, which are marinated and then grilled or fried. The preparation process preserves the delicious flavor of the duck meat while making the bone area crispy and tasty, making it an excellent dish for drinking alcohol or as a snack.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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