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Jiang Ji Dianbai Noodles

小吃面食 · ⭐ 4.1

No. 49, Bangjiang West Village Section, Shilian Road

Dishes

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  Double Egg Rice Noodle Roll

  Double-egg rice noodle rolls are thin sheets made from rice batter, steamed and filled with two eggs, typically served with soy sauce, peanut sauce, or sweet bean sauce. The rice batter is poured into a special steaming tray, mixed with beaten egg, steamed, rolled, and sliced.
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  Beef Ball Soup Rice

  Beef balls simmered in a savory broth, served over steamed rice for a hearty and satisfying meal.
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  Pork Offal and Goji Leaf Soup

  A nourishing soup made with pork offal and fresh goji leaves, simmered slowly for a delicate flavor and health benefits.
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  Pork Rice Noodle Roll

  Steamed rice noodle rolls with pork are a traditional Cantonese snack. Rice batter is poured into a special steaming tray, spread evenly, filled with minced pork, steamed, rolled into cylinders, and sliced for serving.
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  Pork and Goji Leaf Soup Rice

  A nutritious dish made by cooking lean pork and goji leaves into a clear broth, then serving over rice for a light and savory meal.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Secret-Recipe Beef Brisket Rice Bowl

  Beef brisket marinated with secret spices, slow-cooked with potatoes and carrots until tender, then served over rice with the rich sauce.
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  Peanut Oil

  Peanut oil is a vegetable oil extracted from peanuts, known for its rich aroma and high smoke point, commonly used in stir-frying and salad dressings.
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  Peanut碎 Noodles

  A cold noodle dish made with slippery rice noodles, crunchy peanuts, and a savory sauce—popular in southern China.
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  Egg and Pork Steamed Rice Noodle Roll

  A Cantonese dim sum dish made by steaming a mixture of egg and minced pork in thin rice noodle sheets, resulting in a soft and savory roll.

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