Shang Zuo Crossing Bridge Rice Noodles (Henglong Plaza Branch)
小吃快餐 · ⭐ 4.3
Shop L604A & L604C, Henglong Plaza, intersection of Beijing Road and Dongfeng East Road (near Metro Line 3 Dongfeng Square Station)
Dishes
88 Crossing-the-bridge Rice NoodlesA Yunnan specialty featuring rice noodles served in a hot broth with chicken, ham, fish, and vegetables. The soup is poured over ingredients to keep them tender and flavorful.
A Sentimental Bowl of Rice NoodlesA bowl of rice noodles with a rich broth, tender chicken, and fresh vegetables, simmered slowly to bring out deep flavors and comfort.
Spicy Black Chicken FeetSpicy black chicken feet are marinated, braised, and deep-fried for a crispy texture and bold flavor.
Dali Milk FanDali乳扇 is a traditional dairy product from Dali, Yunnan, made from fresh milk heated and concentrated into thin sheets, then stretched into fan shapes and dried or fried. It's semi-transparent and flexible, eatable as-is or used in cooking.
Dali Rose Milk Fan RollA Yunnan specialty dessert made by wrapping rose jam in milk fan and frying until golden, offering a crispy exterior and soft, fragrant interior.
Steam Pot ChickenSteam pot chicken is a dish made primarily with chicken, prepared by steaming in a special steam pot. The chicken is cut into pieces and combined with seasonings, then placed in the specially designed steam pot. Steam circulation cooking preserves the original flavor and essence of the chicken.
Freshly Baked Yunnan Ham PastryFreshly baked pastry filled with Yunnan ham, crispy and savory, a traditional delicacy from Yunnan province.
Sugar Ham Flaky BunA Chinese pastry with a sweet and savory filling of pork and sugar, featuring a flaky crust and steamed preparation.
Old-School Braised Pig TailsA traditional Chinese dish made by slow-braising pig tails in a rich, seasoned sauce, resulting in tender, gelatinous meat with deep savory flavor.
Old Braised Pork IntestinesOld braised pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices to absorb the rich flavors, resulting in a soft yet elastic texture.
Side DishSide dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.