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Green Vegetables Spicy Hot Pot (Bisha Gang Branch)

小吃快餐 · ⭐ 3.8

East-side shop unit, Building A, Jinxiu Huating, Baihua Road

Dishes

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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Potato Noodles

  Potato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
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  Anjing Spicy Beef Balls

  Anjing Sui Niu Rou Wan is a ready-to-eat food made from beef, water, starch, eggs, and other ingredients. After grinding, seasoning, mixing, and shaping, it's frozen or refrigerated for storage and can be cooked directly by boiling or stir-frying.
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  Potassium-Rich Baby Bok Choy

  A healthy dish made by stir-frying fresh baby bok choy with garlic, rich in potassium for balanced electrolytes and mild flavor.
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  Tofu Skewers

  Fried or grilled tofu skewers made from soft tofu cut into small pieces and threaded onto bamboo sticks, with a crispy exterior and tender interior.
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  Fresh Squid Rolls

  Fresh squid rolls made with tender squid and vegetables, gently steamed or stir-fried for a delicate, savory flavor.
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  Golden Cornmeal

  A traditional Chinese dish made from cornmeal, steamed to a soft and sweet consistency, often served as breakfast or snack.
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  Longkou Vermicelli

  Longkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.

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