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Peng De Kai Braised Chicken Rice (West University Store)

小吃快餐 · ⭐ 3.4

Shop 101, 1st Floor, No. 28, Xiuling East 1st Lane

Dishes

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  Braised Pear in Rock Sugar

  Bingtang Xue Li is a dessert made primarily from pears and rock sugar. After removing the core from the pear, it is cooked together with rock sugar in a pot until the pear becomes soft and the sugar melts. The finished dish has a refreshing sweetness with tender,糯 (soft and sticky) pear flesh.
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  Peng Dekai Braised Chicken Rice with Duck Soup and Tree Mushroom

  Braised chicken rice served with duck soup and tree mushrooms, featuring tender chicken, rich duck broth, and fresh tree mushrooms in a savory sauce.
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  Oil Dumpling

  Youtiao is a fried dough food made primarily from flour and yeast, fermented and then deep-fried until golden and crispy on the outside, soft and fluffy inside.
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  Thick Sauce Pork Rib Rice

  Pork ribs stewed in a rich, thick sauce and served over rice for a savory, satisfying meal.
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  Passion Fruit Juice

  Passion fruit juice is made primarily from passion fruits. After washing and cutting the fruits, the pulp is extracted, mixed with water and sugar, then filtered to create a refreshing drink. Serve chilled or with ice.
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  Fermented Tofu Skin

  Fried tofu skin is a soy product made by boiling soy milk and collecting the film that forms on the surface. After drying, it's rolled into a bamboo-like shape, hard in texture, and needs soaking before use. Commonly used in stews or stir-fries with meat or vegetables.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Braised Pork Rib Rice

  Stewed pork ribs rice features pork ribs with potatoes and carrots, simmered slowly with soy sauce, sugar, and cooking wine until tender, then served over rice.
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  Braised Pig Trotter Rice

  Yellow-braised pig trotter rice features pig trotters stewed with soy sauce, sugar, and cooking wine until tender, served with rice. Ginger and star anise are added for aroma.

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