Close

Ying Jie Small Food Restaurant

小吃快餐 · ⭐ 3.9

No. 66 Xiaoyun Road

Dishes

• 

  HuaZhou Rice Noodle Roll

  Hua Zhou noodle skin is a cold dish made from rice noodles, served with bean sprouts, cucumber and carrot strips, and drizzled with a special sauce. The rice noodles are steamed, cooled, sliced, and mixed to create a smooth, refreshing taste with crisp vegetables.
• 

  Huazhou Aromatic Oil Chicken

  Hua Zhou fragrant oil chicken is a dish made by stewing chicken with sesame oil, ginger slices, and green onions. Main ingredients include whole chicken or chicken thighs, seasoned with sesame oil, soy sauce, cooking wine, star anise, and cinnamon, slowly simmered to infuse flavor and aroma.
• 

  Huazhou Aromatized Oil Chicken Rice

  HuaZhou fragrant oil chicken rice features tender chicken stewed with sesame oil, ginger slices, and green onions. The rice is seasoned with chicken broth or sesame oil, absorbing the rich flavors. Chicken is blanched first to remove odor, then slowly simmered with seasonings for deep flavor before serving with rice.
• 

  Stir-Fried Chicken Offal with Perilla

  Stir-fried chicken offal with perilla leaves, a Chinese dish known for its tender texture and rich aroma.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Signature Pan-Fried Chicken

  Signature dry-fried chicken is a dish made primarily with chicken, using marinated thigh or breast meat, pan-fried without extra water to achieve a crispy exterior and tender interior.
• 

  Pork Trotter Rice Bowl

  Pig trotter rice is a dish where pig trotters are the main ingredient, blanched, stewed, or braised and then served with rice. The trotters are typically slow-cooked with seasonings such as soy sauce, star anise, cassia bark, and ginger slices, resulting in tender, flavorful meat and rich, savory broth.
• 

  Boiled Pork Offal

  Steamed pork offal is a Cantonese dish featuring ingredients like pork liver, heart, and intestines. The offal is quickly blanched in boiling water, then dipped in a seasoned sauce. Freshness and precise timing ensure a tender texture.
• 

  Red Bean and Tangerine Peel Dessert Soup

  Red bean and tangerine peel dessert: Red beans soaked and cooked until soft, then simmered with aged tangerine peel. Sweetened with rock sugar or granulated sugar to taste. A smooth, sweet soup with a fragrant citrus aroma.
• 

  Pure Offal Dish

  Offal dish made primarily from beef organs such as tripe, intestines, lungs, and heart. Ingredients are cleaned, then simmered with scallions, ginger, and cooking wine until tender and flavorful.
• 

  Mung Bean and Tangerine Peel Syrup

  Mung bean and dried tangerine peel dessert: mung beans soaked and cooked until soft, then simmered with dried tangerine peel slices and sweetened with rock sugar for a refreshing, sweet treat.
• 

  Bok Choy Stir-Fried with Cantonese Cured Meat

  Bok choy stir-fried with Cantonese cured meat, a classic Cantonese dish combining savory cured pork with fresh greens.

Reviews