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Xin Zha Sanli Po Sauce Plate Duck (Wolong Mo Shui Hu Branch)

小吃快餐 · ⭐ 3.8

Shop No. 15-1, Wolong · Moshuihu Phase III Commercial Area, Sanqing Road

Dishes

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  Pork Tongue

  Tripe refers to the tongue of pigs or cattle, which is cleaned, blanched, and sliced for stir-frying or cold dishes. A common method involves sautéing with scallions, ginger, and garlic, then adding soy sauce and cooking wine for seasoning. It can also be combined with chili peppers and cilantro to make a cold appetizer.
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  Pickled Radish

  A spicy and tangy cold dish made from pickled radish, perfect as a side or appetizer.
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  Hand-Torn Sauce-Steamed Duck

  A dish of duck meat, marinated, braised, and air-dried, then torn by hand into strips with a rich, savory sauce.
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  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
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  Signature Soy-Flavored Duck Feet

  Delicious duck feet marinated in a special soy-based sauce and slow-cooked to tender perfection.
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  Cured Chicken

  Cured chicken is a traditional Chinese dish made by marinating and air-drying chicken with salt and spices, resulting in a savory, tender meat.
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  Sauce Board Fish

  Stewed fish is a dish made by marinating fresh fish in special sauce and then braising or stewing it. Main ingredients include fresh fish like grass carp or carp, along with seasonings such as doubanjiang, soy sauce, ginger, garlic, scallion, and chili. The fish is cleaned, marinated, then cooked with the sauce to absorb rich flavors.
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  Sauce-Flavored Duck Head

  A flavorful dish made by slow-cooking duck heads in a rich, spicy sauce with fermented bean paste and aromatic spices.
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  Spicy Crawfish

  Spicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.

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