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Wuji Chaoshan Pot Rice (Yucailu Branch)

小吃快餐 · ⭐ 3.3

No. 36 Yucai Road

Dishes

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  Three-Thread Rice Noodles

  A Chinese dish made with rice noodles and stir-fried vegetables and meat, offering a fresh and savory taste.
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  Three-Thread Rice Noodles with Pan-Fried Dumplings

  A dish combining rice noodles with shredded carrots, wood ear mushrooms, and bean sprouts, served with pan-fried dumplings for a balanced texture and flavor.
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  Ginger Stir-Fried Mustard Greens

  A dish of mustard greens stir-fried with ginger, featuring a fresh and aromatic flavor.
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  Stir-fried Intestines with Ginger and Scallion

  A stir-fry dish made with pork intestines, ginger, and scallions, known for its savory flavor and crisp texture.
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  Salt and Pepper Pollock

  A dish made with fresh pollock fish, marinated, deep-fried until crispy, then stir-fried with salt and pepper. The fish is tender inside and crunchy outside, with a savory, slightly spicy flavor.
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  Stir-fried Clams

  Stir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
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  Clay Pot Rice Porridge

  Clay pot rice porridge is a type of rice dish made primarily from rice, combined with ingredients such as meat, seafood, or vegetables, and slowly simmered in a clay pot. The preparation involves first cooking the rice to about half-done, then adding the ingredients to continue stewing, allowing the flavors of the ingredients to blend into the porridge, resulting in a rich and smooth texture.
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  Stir-Fried Sweet Potato Leaves with Garlic

  A simple and nutritious dish made by stir-frying fresh sweet potato leaves with garlic, resulting in a flavorful and healthy side vegetable.
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  Crab Rice Porridge

  Crab rice is made with crab and rice. Clean the crab, remove the meat, and cook it with washed rice in water until the grains are soft and the broth thick. The crab meat infuses the rice, creating a delicious flavor.

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