This Bowl Sichuan Flavored Small Bowls (Shipinglei Branch)
小吃快餐 · ⭐ 3.5
Outer Street of Leduhui Shopping Mall, at the intersection of West Shipailing Road and Xiongchu Avenue (next to Xiao Sichuan Restaurant)
Dishes
Salted Duck EggA salted duck egg is a traditional Chinese snack made by curing fresh duck eggs. The yolk is rich and oily, while the white is slightly salty—often served as a breakfast side or accompaniment to rice.
Braised Pork RiceBraised pork served over steamed rice, seasoned with soy sauce and spices for a savory, rich flavor.
Sweet Pumpkin PorridgeA comforting porridge made from fresh pumpkin and rice, offering a naturally sweet and smooth texture.
Gentle MochiA Japanese dessert made of soft rice cake filled with sweet red bean paste or cream, offering a delicate and smooth texture.
Grilled SausageA grilled sausage is a meat product made primarily from pork, beef, or chicken, which is minced, seasoned, stuffed into casings, and then baked. It has a golden, crispy exterior and tender, juicy interior with an irresistible aroma.
Mini Zongzi for Dragon Boat FestivalMini Zongzi for the Dragon Boat Festival is a traditional dish made with glutinous rice filled with meat, red bean paste, or red dates, wrapped in bamboo leaves and steamed. It has a soft and sweet taste.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
Trendy Brain Tiger Beef Sauce for RiceA flavorful beef sauce made with tender beef and aromatic spices, perfect for mixing into rice or noodles.
Sichuan Pepper Chicken ThighSpicy Sichuan pepper chicken thigh dish made with large chicken thighs marinated, fried or pan-fried until crispy, then stir-fried with Sichuan pepper, ginger, and garlic for a unique numbing aroma and tender, juicy meat.