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Fengshun Kuanban Shop (Tonghe Branch)

其他美食 · ⭐ 3.7

Shop 102, No. 25, Baishan East Road, Tonghe Subdistrict

Dishes

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  Groundhead Chicken Soup

  A nourishing chicken soup made with fresh hen and groundhead herb, simmered slowly for a delicate and healthy flavor.
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  Ground Bitter Gourd Duck Soup

  A nourishing soup made with old duck and ground bitter gourd, simmered slowly for a rich, savory flavor.
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  Lumpiang Sauce

  A savory sauce made from soy sauce, sugar, garlic, ginger, and sesame oil, commonly used to coat rice-based dumplings in Cantonese and Fujian cuisine.
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  排骨汤粉

  排骨汤粉是一道以猪排骨和米粉为主要食材的菜品。猪排骨经过焯水后与姜片、葱段等辅料一同炖煮，制成浓郁的排骨汤底，再将煮熟的米粉放入汤中，搭配适量调味料即可食用。
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
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  Pork Offal Soup with Rice Noodles

  A savory soup made with pork offal and rice noodles, simmered slowly to create a rich, flavorful broth.
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  Pork Ball Noodle Soup

  A Chinese noodle soup featuring pork balls, served in a savory broth with cooked rice noodles.
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  Pure Meat

  A dish made primarily from lean meat, seasoned and cooked to highlight its natural flavor and tenderness.
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  Duck Soup with Tea Tree Mushrooms

  Tea Tree Mushroom Old Duck Soup is a nutritious soup primarily made with tea tree mushrooms and old duck meat. The method involves stewing the duck meat until tender, then adding tea tree mushrooms to continue stewing until the broth becomes rich and the ingredients are fully blended. Finally, season to taste with appropriate seasoning.

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