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Guangyin Rice Rolls (Wuyang Branch)

小吃面食 · ⭐ 2.9

East Mountain Subdistrict, Guangzhou Avenue (30 meters directly opposite Exit C of Wuyangcun Metro Station); left side of Lianjia office, adjacent to bus stop

Dishes

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  Traditional Dry-Fried Beef Rice Noodles

  Traditional dry-fried beef rice noodles is a Chinese stir-fry dish featuring sliced beef and rice noodles as the main ingredients, accompanied by bean sprouts, onions, and green onions. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand to soften them. Heat oil in a wok, sauté minced garlic until fragrant, then quickly stir-fry the beef until it changes color. Add the rice noodles and vegetables, stir everything together, and season to taste.
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  Clear Vegetarian Rice Noodle Rolls

  A delicate Cantonese dim sum made from rice flour sheets filled with vegetables or tofu, steamed to perfection for a smooth and light texture.
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  Tujia Egg Sausage

  A traditional dish made by mixing eggs and pork filling into sausage casings and steaming until tender, with a rich egg and meat flavor.
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  Guangyin Rice Noodle Roll Supreme

  A premium Cantonese rice noodle roll made with thin rice sheets filled with shrimp, beef, and barbecued pork, steamed to perfection and served with savory sauce.
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  Fresh Pork Rice Porridge

  A comforting rice porridge made with fresh pork and rice, simmered to a smooth consistency for a nourishing meal.
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  Lean Pork Egg Sausage

  A dish made from lean pork and eggs, mixed and steamed in sausage casings for a tender, nutritious texture.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Meat Egg Sausage

  A traditional Chinese dish made by mixing pork and egg, then steaming it in sausage casings for a tender and flavorful result.
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  Ting Zai Congee

  Steamed rice porridge with fish slices, shrimp, lean pork, egg threads, and crumbled fried dough, slowly simmered over low heat to blend flavors.
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  Shrimp and Leek Sausage

  A Chinese dish made with shrimp and leek, stuffed into sausage casings and steamed for a tender, fragrant flavor.
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  Chive and Two-Flavored Sausage

  Chive and Two-Flavored Sausage is a traditional dish using pork casing as the outer layer. Main ingredients include fresh yellow chives, pork filling, and duck filling (or two differently seasoned meat fillings). During preparation, chopped yellow chives are mixed separately with the two meat fillings, seasoned, then stuffed into cleaned casings and tied at intervals to create a dual-color effect. It is typically steamed or boiled until set and fully cooked, then sliced for serving. The finished sausage is plump, clearly showing the layers of chive pieces and the two-colored fillings.
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  Pan-fried Egg

  Pan-fried eggs are made by cooking eggs in a hot pan with cold oil or directly heated, resulting in a slightly golden surface and a tender interior. Choose single or double-sided frying based on preference.
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  Fresh Fish Rice Porridge

  A comforting rice porridge made with fresh fish slices, gently simmered to create a smooth, savory dish perfect for breakfast or recovery.

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