Chun Bai Wei (Shanshui Chuanshuo Phase 2 Shuiyunfu Branch)
小吃快餐 · ⭐ 3.7
Ground-floor Duplex Store No. 11, Building 10, Shanshui Chuanshuo Shuiyunfu, Xialin, Tangyang Village
Dishes
Colorful Pork Stuffed DumplingsColorful pork stuffed dumplings are a Chinese snack made with pork tenderloin and various colorful vegetables. The pork is minced, mixed with seasonings, and wrapped in dough, then steamed.
Traditional Old Shaxian Chicken Leg RiceTraditional old Shaxian chicken leg rice is made with chicken legs, rice, and a special sauce. The chicken legs are marinated and fried until golden, then served with rice and a flavorful sauce.
Marinated Chicken Rice BowlMarinated chicken rice bowl features tender, flavorful chicken served over steamed rice with vegetables and savory sauce.
Golden Tomato Beef Noodles with Small Yellow PeppersBeef slices simmered in a golden broth with small yellow peppers, served over noodles for a rich, savory flavor.
Sour Soup DumplingsA flavorful dish featuring delicate dumplings served in a tangy sour soup, known for its refreshing and spicy taste.
Pork Rib SoupPork rib soup is primarily made from pork ribs and clear water, typically with辅料 such as ginger slices and green onion segments. Through stewing, the nutrients from the ribs dissolve into the broth, creating a rich and fragrant soup.
Preserved Vegetable Braised Pork RiceMei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
YoutiaoYoutiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.- Spicy Chopped Chili Chicken RiceChicken diced and stir-fried with spicy chopped chili, served over rice for a flavorful, slightly spicy dish.
Werewolf Fried Sauce NoodlesA creative Chinese dish featuring hand-pulled noodles tossed in a rich, savory pork-based sauce with fresh vegetable garnishes.
Stone-ground Peanut Sauce MixA cold dish made with traditional stone-ground peanut sauce and fresh vegetables like cucumber and carrot, offering a rich, savory flavor.
Crispy Water Chestnut DumplingsCrispy water chestnut dumplings are made with water chestnuts, pork or vegetables, wrapped in thin dough and pan-fried. The outer layer is crispy, while the filling is tender and juicy, offering a refreshing taste.
Bird's Nest Mushroom Chicken SoupBird's nest chicken soup features black chicken as the main ingredient, combined with caterpillar fungus, goji berries, and red dates. After blanching the chicken to remove odor, it is stewed slowly in a clay pot with water for 1.5 to 2 hours until the broth is clear and ingredients are tender.
Golden Thread Orchid and Pork SoupA nourishing soup made with fresh pork and the rare medicinal herb golden thread orchid, simmered slowly for a delicate, savory flavor.
Minhai Oyster OmeletteFujian coastal oyster omelet is made primarily with fresh oysters, combined with eggs, sweet potato starch, and vegetables such as Chinese chives or green onions. The oysters are mixed with egg liquid and then fried in a hot pan to create a pancake-like dish with a crispy outer layer and a tender, flavorful interior.
Chicken Leg RiceChicken leg rice features chicken legs and rice as its main ingredients. The chicken legs are marinated and then grilled to a golden crisp, served with soft and sticky rice for a rich and satisfying taste.
Duck Leg RiceDuck leg rice is made with fresh duck legs as the main ingredient, paired with fragrant rice steamed together. The duck legs are first marinated to absorb flavor, then simmered with the rice, allowing the rice to absorb the rich essence of the duck for a delicious and satisfying taste.
Black Gold Braised Pork RiceA savory dish featuring slow-cooked pork in a rich, dark sauce served over steamed rice, often garnished with black sesame or charcoal powder for a unique flavor and visual appeal.