Qu Wa Taste Master (Chengjian College Branch)
湘菜 · ⭐
No. 30 Shopfront, opposite Chengjian College, Liumiao Community, Zanglong Island
Dishes
Double Pepper FlavorA Chinese dish featuring green and red peppers, stir-fried with meat or tofu for a fresh, spicy flavor.
可乐雪碧芬达将可乐、雪碧和芬达三种碳酸饮料按比例混合，通常加入冰块以增强清凉感。此饮品不涉及烹饪过程，仅需将饮料倒入杯中搅拌均匀即可饮用。
烤里脊肉烤里脊肉主要使用猪里脊肉作为食材，经过腌制后放入烤箱或炭火上烘烤至熟透。腌制时通常加入酱油、料酒、蒜末、姜片等调味料，使肉质更加入味。
Hot Dry NoodlesHot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Beef RollsBeef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
ChickenChicken is the main ingredient, typically marinated and then prepared using methods such as pan-frying, stir-frying, boiling, grilling, or stewing. It can be cooked together with vegetables, seasonings, and accompaniments. Common dishes include Kung Pao Chicken, White-Cut Chicken, Curry Chicken, and Spicy Chicken.- Spicy Sichuan Pepper FlavorA spicy Sichuan-style dish featuring chicken or beef stir-fried with Sichuan peppercorns, chili, and aromatic spices for a numbing, fiery flavor.