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Haibo Bridge Bowl Meat Mom's Feet (Renmin Road No. 1 Store)

小吃快餐 · ⭐ 4.3

No. 3-10 Renmin 1st Road (160 meters on foot from Exit A of Xiaozhuang Metro Station)

Dishes

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  Clay Pot Beef

  A traditional dish made by slow-cooking beef in a clay pot, resulting in tender meat and rich flavor.
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  Pot-Braised Pork

  A traditional Chinese dish made by slow-cooking pork in a clay pot until tender, with rich, savory flavors.
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  Small Sweet Potato

  A sweet potato dish made by steaming or roasting small sweet potatoes, resulting in a soft and naturally sweet snack rich in fiber and vitamins.
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  Roasted Pig's Feet

  Roasted pig's feet are a savory dish made by marinating pork trotters and baking them until crispy on the outside and tender inside, rich in collagen.
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  Smoked Crispy Fish

  Smoked Crispy Fish is a traditional Chinese dish, typically made with freshwater fish like grass carp or carp. The fish is cut into pieces, marinated with salt, cooking wine, scallion, and ginger, then deep-fried until golden and crispy. The fried fish pieces are then placed in a smoking pot and smoked over low heat using tea leaves, sugar, and rice as smoking agents, allowing the fish to absorb a smoky aroma. The result is a dish with a reddish-brown color, crispy skin, tender flesh, and a distinctive smoked flavor.
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  Steak Rice

  Steak rice features steak, typically from sirloin, fillet, or ribeye, marinated and grilled to desired doneness, served with rice and vegetables, sometimes enhanced with sauce or seasoning.
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  Crispy Chili Pepper

  A dish made by frying fresh chili peppers until crispy, then stir-frying with garlic and ginger for a spicy, crunchy flavor.
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  Braised cabbage with vermicelli

  Bai Cai Stewed with Vermicelli is a stew featuring cabbage and vermicelli as main ingredients. Cut cabbage into segments, soak vermicelli, then cook together with water and seasonings until cabbage is tender and vermicelli is flavorful.
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  Braised Taro with Vermicelli in Clay Pot

  A traditional Sichuan dish featuring taro and vermicelli slowly stewed in a clay pot, often with pork or cured meat for rich flavor.
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  Rice and Steamed Buns

  Rice and steamed buns are staple foods made by steaming rice and fermenting wheat flour before steaming, both fundamental in meals as main dishes.
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  Braised Pork Belly with Taro

  A classic Sichuan dish featuring pork belly and taro braised together until tender, with rich savory flavors.
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  Braised Chili Peppers

  Hǔpí cháoqié is a dish featuring green peppers as the main ingredient. The peppers are washed, cut into segments, and pan-fried until their skin wrinkles like a tiger's hide. Then garlic and doubanjiang are added and stir-fried together to infuse the peppers with flavor.
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  Pork trotter

  Pig's trotter, using pig's feet as the main ingredient, carefully stewed to achieve tender meat and rich broth. Ingredients such as ginger and scallions are added during cooking to enhance the flavor and make it even more delicious.
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  Tremella and Lotus Seed Soup

  Silver ear fungus and lotus seed soup is primarily made by simmering silver ear fungus and lotus seeds. After soaking, the silver ear fungus is torn into small pieces and cooked together with de-seeded lotus seeds in a pot with water, slowly stewed over low heat until the silver ear becomes soft and the broth thickens. You can add rock sugar or honey for flavor, and it tastes even better when cooled.

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