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Little Grass Chicken Feet

其他美食 · ⭐ 3.8

200 meters west of the main gate of Huaiyuan Garden, Jing Liu Road (opposite Liangliang Noodle House, at No. 198 Daode North Street)

Dishes

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  Five-Spice Crispy Cutlass Fish

  Five-spice crispy hairtail is a Chinese dish featuring hairtail fish. After marinating, the fish is coated in starch and deep-fried until golden and crispy, then stir-fried with five-spice powder, soy sauce, and sugar to create a flavorful, tender interior and crunchy exterior.
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  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Braised Pig's Trotter

  A traditional Chinese dish made by braising pork trotters in a savory sauce until tender and flavorful.
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  Mixed Pig's Tripe

  A cold dish made primarily with pig's stomach, cleaned and boiled, then sliced or shredded and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
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  Smoked Duck

  Smoked duck is made primarily from duck, marinated and then slowly smoked with tea leaves, sugar, and spices to give the meat a unique smoky aroma and color.
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  Old Soup Braised Chicken

  A traditional Chinese dish featuring whole chicken slowly stewed in a rich broth made from old chicken and pork bones, resulting in tender meat and flavorful soup.
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  Soy Sauce Pork Head Meat

  Braised pork head meat is a traditional dish primarily made with pork head meat. The preparation involves cleaning the pork head meat thoroughly, marinating it in a special sauce, then simmering it until the meat becomes tender and falls off the bone. Finally, it is sliced and served on a plate.

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