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金涛干汁麻辣烫(黑龙江省旅游局家属楼店)

小吃快餐 · ⭐ 3.8

No. 67-2, Zhujiang Road

Dishes

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  Anjing Fried Dough Stick

  Anjing fried dough sticks are a ready-to-eat food made from flour, water, and edible oil. The dough is flattened, cut into strips, then deep-fried in hot oil to create a golden, crispy texture.
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  Little Apple

  A sweet snack made from apples, deep-fried or glazed, with a crispy exterior and tender interior, often served as dessert or snack.
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  Special Pork Noodles

  Hand-pulled noodles served with slow-cooked pork belly in a rich, savory broth, topped with green onions and cilantro.
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  Bamboo Shoot Slices

  Bamboo shoot slices are made from fresh bamboo shoots, finely sliced to preserve their natural flavor. During cooking, they can be stir-fried plain or paired with other ingredients, showcasing the crisp texture of bamboo shoots.
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  Crab Roe Dumplings

  Crab roe bao is a steamed bun filled with crab roe, typically mixed with pork and shrimp, wrapped in wheat flour dough.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Rich Sesame Sauce

  A rich sesame sauce made with sesame paste, peanut butter, garlic, soy sauce, vinegar, sugar, and chili oil, known for its deep flavor and versatility in noodles, salads, or dipping.
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  Balsamic Vinegar

  Aged vinegar is a seasoning made from grains through a fermentation process, with main ingredients including sorghum, rice, or wheat. During production, the raw materials are steamed and then treated with mold to convert starches into sugars, followed by alcohol fermentation and acetic acid fermentation, ultimately yielding a vinegar liquid with rich aroma. The finished product is typically aged and filtered, resulting in a clear color and rich, mellow flavor.
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  Sichuan Pepper Oil

  Sichuan pepper oil is a seasoning oil made primarily from Sichuan peppercorns and edible oil. It is prepared by gently frying the Sichuan peppercorns over medium-low heat to release their unique numbing aroma, then straining out the peppercorn particles to leave a clear, bright Sichuan pepper oil.

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