Hu Ji Duck Blood Vermicelli (Wuyuan Huilian Head Branch)
小吃快餐 · ⭐ 3.9
No. 58 Yingshi East Street
Dishes
Cold-Mixed Duck HeartsA dish made by mixing duck hearts with seasonings like scallions, ginger, garlic, and cilantro, served chilled for a refreshing taste.
Cold-Mixed Duck OffalA cold dish made from duck organs like heart, liver, and intestine, blanched and tossed with garlic, cilantro, chili oil, and seasonings for a fresh, spicy flavor.
Cold-Mixed Duck GizzardA cold dish made with duck gizzards, mixed with vegetables and seasoned dressing for a crisp and savory taste.
Hand-held PancakeHand-held pancakes are thin, crispy cakes made from flour and cooked by pan-frying. To prepare them, the dough is rolled into a thin sheet, sprinkled with scallions, oil, and salt, then rolled into a cylindrical shape, flattened into a thin pancake, and finally fried in a flat pan or electric griddle until golden and crispy.
Spicy Duck HeadsSpicy duck heads are made by blanching and stir-frying duck heads with chili, Sichuan pepper, ginger, garlic, and doubanjiang.
Spicy Duck LegSpicy duck leg is a dish featuring duck legs as the main ingredient, typically stir-fried or braised with chili, Sichuan pepper, ginger, and garlic to infuse rich flavor and spicy aroma.
Spicy Duck Neck BonesSpicy duck neck bones dish made by stir-frying blanched duck neck bones with chili, Sichuan pepper, ginger, and garlic. The meat is firm with rich, bold flavors.
Premium Duck Blood and Noodles (Spicy-Free)A premium dish featuring duck blood and rice noodles in a savory broth, without chili for a mild taste.
Egg PancakeEgg pancake is a snack made primarily with eggs and flour. The preparation method is simple: first, beat the eggs and mix them with flour and water to form a batter. Then, heat some oil in a flat pan, pour in the batter, and use a spatula to spread it into a round shape. Fry until both sides are golden brown.
Duck Blood and Vermicelli SoupDuck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.