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He Ji Salted Delicacies (Jingmei Tiancheng Branch)

小吃快餐 · ⭐ 3.7

No. 1-1-6, F Sunshine City, Panlongcheng, Julong Avenue

Dishes

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  Five-Spice Braised Beef Tripe

  A Chinese dish made by slow-cooking beef tripe with five-spice seasoning, resulting in a flavorful and tender texture.
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  Five-Spice Braised Beef Shank

  A Chinese dish made by slow-cooking beef shank with five-spice seasoning, resulting in tender, flavorful meat.
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  Five-Spice Shredded Chicken

  A cold dish made by marinating chicken in five-spice powder and soy sauce, then boiling and tearing it by hand for a tender, fragrant bite.
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  Five-Spice Oil-Drenched Duck

  A duck dish seasoned with five-spice powder and finished with a hot oil pour, resulting in a fragrant and savory flavor.
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  Sichuan-Style Braised Lotus Root

  A Sichuan-style dish featuring lotus root braised in a spicy, aromatic sauce with traditional Chinese spices.
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  Beef Tripe Dry

  A traditional Sichuan snack made from dried beef tripe, seasoned and chewy, often served as a cold dish or appetizer.
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  Spicy Hand-Torn Chicken

  A spicy Sichuan-style cold dish made by tearing cooked chicken and mixing it with a chili oil dressing, garlic, and herbs.
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  Scallion Braised Noodles

  A savory noodle dish simmered with scallions and seasonings, offering a rich, aromatic flavor.
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  Spiced Braised Beef Bones

  Braised beef bones seasoned with spices and slow-cooked to tender perfection, offering rich flavor and aroma.
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  Spicy Pork Cartilage

  Spicy pork cartilage is a dish featuring pork cartilage as the main ingredient, marinated and then fried or pan-fried until crispy. It's stir-fried with chili peppers and Sichuan peppercorns to infuse rich flavor. The dish has a golden color, crispy outside and tender inside, with a distinct spicy and numbing taste.
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  Spicy Tofu Skin

  Spicy Tofu Skin is a dish primarily made with tofu skin. The tofu skin is soaked and cut into segments, then stir-fried with ingredients such as chili peppers, garlic, and ginger. During preparation, seasonings like soy sauce and doubanjiang (fermented broad bean paste) are typically added to allow the tofu skin to absorb the spicy and fragrant flavors.

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