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Nan Ting Xiao Chu Professional Rice Eater

小吃快餐 · ⭐ 3.1

No. 140 Liming Road

Dishes

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  Tofu Skin Wrapped Pork

  A traditional Chinese dish made by wrapping pork filling in tofu skin and steaming it until tender.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Spicy Chicken Strips

  Bāngbāng chicken is a cold dish made with chicken, typically using boiled breast or thigh meat sliced thin and arranged on a plate, then drizzled with a sauce of chili oil, Sichuan pepper powder, soy sauce, garlic, green onions, and cilantro. The meat is pounded with a wooden stick or rolling pin to make it tender and flavorful.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  辣子炒肉

  辣子炒肉是一道以猪肉和辣椒为主要食材的中式菜肴。通常选用猪里脊或五花肉切片，与干辣椒、蒜、姜等配料一同翻炒。肉片先腌制后滑炒，再与辣椒同炒至熟，使肉质嫩滑、辣椒香辣入味。
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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