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Hulu Shengjian (Dicui Road Store)

小吃快餐 · ⭐ 4.1

No. 60, Dicui Road, Liyuan Subdistrict (south gate of Xiyuanli)

Dishes

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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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  巴西烤肉盖浇饭

  巴西烤肉盖浇饭以米饭为基底，搭配经过腌制的牛肉、猪肉或鸡肉，通过炭火烤制而成。烤肉切片后覆盖在热米饭上，有时会加入洋葱、青椒等蔬菜辅料，淋上特制酱汁。
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  Oil-Fried Flatbread

  Oil-fried pastry is made from flour dough with oil and water, rolled, folded, brushed with oil paste, then rolled or layered and baked. Fillings can be sweet or savory, such as red bean paste, minced meat, or scallions. The finished product has a crispy crust and distinct layers.
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  Special Sour and Spicy Soup

  A classic Chinese soup made with tofu, mushrooms, carrots, egg, and meat, seasoned with vinegar, chili oil, and pepper for a tangy and spicy flavor.
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  Magnolia Cake

  A traditional Chinese pastry made with a flour crust filled with red bean or lotus paste, deep-fried to golden crispness.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  Delicious Beef Offal Soup

  A rich and flavorful soup made with beef offal such as tripe, lungs, and intestines, simmered with aromatic spices for a savory taste.
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  Sour Pickle and Ham Fried Rice

  Fried rice with sour pickles, ham, and eggs, seasoned for a tangy and savory flavor.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.

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