Moonlight Eight Treasures (Caiyi Branch)
小吃快餐 · ⭐ 3.6
No. 38-1 Caiyi Street
Dishes
Children's SausageChildren's肠 is a dish specially designed for children, primarily made from selected pork that is finely processed into a small intestine shape. During cooking, no chili or irritating seasonings are added, resulting in a tender and easily digestible texture that children love as a nutritious delicacy.
Ancient-style Roast ChickenAncient-style roast chicken made with traditional methods, using aged marinade and slow charcoal roasting for crispy skin and tender meat.
Regular Red SausageA traditional Chinese sausage made primarily from pork, seasoned with salt, sugar, soy sauce, and other ingredients, then cured, stuffed into casings, and smoked. It has a savory, slightly smoky flavor and firm texture.
Pine Nut Sausage RollSong Ren Xiao Du is a traditional Chinese dish primarily made with pig's stomach and pine nuts. The preparation typically involves cleaning the pig's stomach thoroughly, filling it with a seasoned stuffing made from pine nuts, pork, and other ingredients, then steaming it until fully cooked. The finished dish features a plump stomach skin and a firm filling, with the rich aroma of pine nuts permeating through.
Pine Nut Blood SausageA traditional Chinese dish made from pig blood, pork, and pine nuts, stuffed into casings and steamed. It has a savory, soft texture with a crunchy nutty finish.
Smoked DuckSmoked duck is made primarily from duck, marinated and then slowly smoked with tea leaves, sugar, and spices to give the meat a unique smoky aroma and color.
Champagne SausageA dish made by coating pork tenderloin with starch and egg, then deep-fried to a crispy finish. Often served with champagne or sweet sauce for enhanced flavor.
Shiitake Mushroom and Pork RollsSteamed or pan-fried pork rolls wrapped in mushroom slices, made with tender pork loin, fresh mushrooms, and seasonings like scallions and ginger.
Foie Gras SausageFoie gras sausage is a type of sausage made primarily from goose liver, mixed with pork fat and seasonings, then stuffed into casings. It's prepared by grinding the liver and ingredients together, then smoking or steaming at low temperatures.