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Shanfu Huangfen Chicken Rice (Zhongyuan Wanda Branch)

小吃快餐 · ⭐ 3.8

No. 81 Qianjin Road

Dishes

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  Anjing亲亲肠

  Anjing Qinqin肠 is a ready-to-use meat product made primarily from pork, chicken, or beef, along with starch, water, and seasonings. Processed through grinding, mixing, stuffing, and steaming, it has a smooth cylindrical shape and fine texture, suitable for direct cooking or heating before eating.
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  Anjing Corn Sausage

  Anjing Corn Sausage is a pre-made sausage made from corn kernels, pork, and starch, typically steamed or fried for a fresh and tender texture with a rich corn flavor.
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  Anjing Fish Meat Balls

  Anjing fish meat balls are made from fresh fish meat mixed with starch and egg white, shaped into balls and cooked by steaming or frying, offering a tender and savory taste.
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  Pickled Radish with Chili

  A spicy and tangy dish made by pickling radish with chili peppers, garlic, and ginger. Crisp and refreshing, it's a popular side dish in Sichuan cuisine.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Special Sour Cabbage

  Special sour cabbage is a traditional dish primarily made with sour cabbage, supplemented with适量 chili and seasonings. The sour cabbage is first pickled, then stir-fried with other ingredients to create a unique sour aroma and flavor.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Tiger Brand Spicy Meat Sauce

  Hubang meat spicy sauce is made primarily from pork, which is diced and stir-fried with various spices and chili peppers. During preparation, fermented broad bean paste, garlic, and ginger are added as seasonings, and the dish is slowly cooked over low heat to allow the meat to absorb the flavors, resulting in a rich, thick sauce.
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  Flavorful Duck Blood

  A Sichuan-style dish made with duck blood stir-fried with chili, doubanjiang, and garlic, offering a rich, spicy flavor and smooth texture.
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  Konjac Noodle Rings

  Konjac noodles are made from konjac root, processed into fine strands and twisted into knots. Typically blanched or boiled, then stir-fried or stewed with seasonings like soy sauce, salt, scallions, and ginger for a smooth, elastic texture.

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