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He Dajie Zibu Ti Hua (Yongkang East Road Store)

小吃快餐 · ⭐ 3.9

Nos. 103–107, Yongkang East Road, Chongyang Subdistrict

Dishes

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  Auntie's Chicken Slices

  A dish made with chicken breast slices, marinated and quickly stir-fried for a tender texture, seasoned with garlic, ginger, and soy sauce.
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  Sweet Steamed Pork Rolls

  Sweet烧白 is a traditional dish made primarily from glutinous rice, red bean paste, and pork belly. The pork belly is boiled until just cooked, then sliced and layered with stir-fried red bean paste, before being steamed until tender and soft. Finally, sugar is sprinkled on the surface, creating an appealing red-and-white color pattern.
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  Mung Bean and Pork Rib Soup

  A nourishing soup made with pork ribs and mung beans, simmered until tender for a refreshing and healthy dish.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Braised Pig Trotter in Sauce

  A dish made by slow-cooking pig trotters in a savory sauce of soy sauce, sugar, and seasonings until tender and flavorful.
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  Sour Cabbage Pork Trotter

  A dish made with pork trotters and sour cabbage, slow-cooked to tender perfection with a tangy, spicy flavor.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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