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Yun Aduo Water-boiled Pork Slice (Houde Central City Branch)

小吃快餐 · ⭐ 3.7

Shops 6-7, Houde Central Jincheng, northeast corner of the intersection of Beidou Road and Xiangyang Street

Dishes

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  Braised Pear in Rock Sugar

  Bingtang Xue Li is a dessert made primarily from pears and rock sugar. After removing the core from the pear, it is cooked together with rock sugar in a pot until the pear becomes soft and the sugar melts. The finished dish has a refreshing sweetness with tender,糯 (soft and sticky) pear flesh.
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  Double Delight Boiled Pork Slices

  Double Delight Boiled Pork Slices is a dish primarily made with pork tenderloin. The pork tenderloin is thinly sliced and marinated with egg white and starch. The slices are then quickly blanched in boiling water until cooked, drained, and placed in a bowl. In a separate pan, oil is heated to sauté aromatics like Sichuan peppercorns and dried chilies, then broth or water is added and brought to a boil. The seasoned broth is poured over the pork slices. The dish features tender pork slices in a bright red broth with the aroma of peppercorns and chilies.
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  Sichuan-style Boiled Pork

  Sichuan-style boiled pork is a dish made primarily with pork, usually tenderloin or belly slices, briefly blanched in boiling water and then cooked with chili, Sichuan peppercorns, ginger, and garlic to absorb the flavors while keeping the meat tender.
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  Sichuan Boiled Fish

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and chili peppers.
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  Spicy Sichuan Boiled Pork

  A classic Sichuan dish featuring tender pork slices served in a spicy, numbing broth with vegetables and chili oil.
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  Unlimited Rice

  Unlimited rice means providing a large quantity of cooked rice for customers to take freely. The main ingredient is rice, which is prepared by steaming or heating with water using a rice cooker or similar method. It is typically served as a staple food to accompany other dishes.
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  Sour Cabbage Fish Soup

  Suan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.

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