Pan Fuji Spicy Hot Pot (Guangwei Street Branch)
小吃快餐 · ⭐ 4.0
No. 132, Guanwei Street
Dishes
Frozen TofuFrozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
Biluo TaroA Chinese dish made with taro, often steamed or stewed with minced meat and mushrooms, offering a soft, savory flavor.
Fried Baby Bok ChoyDeep-fried baby bok choy is a dish where baby bok choy is sliced, coated in a light batter or starch, and fried until golden and crispy. The outside is crunchy while the inside remains tender.
Fried Egg SkewersFried egg skewers made with eggs as the main ingredient, seasoned and coated evenly on bamboo sticks, then deep-fried until golden and crispy, creating a crunchy exterior and tender interior.
Crispy Pork SkewersCrispy pork skewers are made by marinating pork strips, coating them in batter, and deep-frying until golden and crunchy. They're served on bamboo skewers for a satisfying snack or appetizer.
Fried Dragon Fruit SkewersFried dragon fruit skewers are made by cutting dragon fruit into pieces, threading them onto bamboo skewers, coating them in a thin layer of batter or starch, and frying until golden and crispy.
Fried Hot Dog SkewersFried hot dog skewers are made by threading hot dogs onto sticks, coating them in a light batter, and deep-frying until golden and crispy.
Fried Stuffed Intestine with Taro FlourA traditional snack made by stuffing pig intestine with sweet potato flour and meat, then deep-fried until crispy outside and soft inside.
Hot Dog SausageHot dog sausage is a processed meat product made primarily from pork, beef, or chicken, seasoned and stuffed into casings, then cooked by steaming or smoking. It is typically cylindrical in shape and can be eaten directly or heated and served in a bread as a fast food item.
Crispy Pork Intestine SausageCrispy bone poppers are made from pork bones and intestines. The minced bones are mixed with seasonings, stuffed into cleaned casings, then steamed or boiled. The result is a plump, chewy sausage with distinct bone pieces.