Fengtian Houye Smoked and Mixed Chicken架 (Songbei Branch)
小吃快餐 · ⭐ 3.8
Commercial Unit B124, City Star Commercial Street
Dishes
Five-Spice Quail EggsFive-spice quail eggs are made by boiling quail eggs, removing the shells, and then marinating or stewing them with five-spice powder, soy sauce, sugar, and cooking wine. They're slowly cooked in a seasoned broth to absorb the flavors.
Lord Hou's Special Chicken Leg Cold NoodlesMarinated chicken leg meat is sliced and served over chilled noodles with shredded cucumber, cilantro, and garlic. Tossed in a specially blended sauce, the dish offers a refreshing, savory-slightly spicy taste.
Shenyang Special Smoked Chicken Neck Cold NoodlesShenyang special smoked chicken neck cold noodles are made with smoked chicken frames, boiled noodles, and seasoned with garlic, cilantro, chili oil, and other condiments. The dish features a rich, savory flavor with tender meat and a blend of aromatic sauce and spiciness, a popular summer snack in Northeast China.
Smoked and Tossed Chicken ThighA dish featuring chicken thighs smoked and tossed with seasonings, offering a savory, smoky flavor and tender texture.
熏鸡叉骨熏鸡叉骨是一道以鸡叉骨为主要食材的菜肴，经过腌制后用熏制方法烹制而成。鸡叉骨通常先用调料腌渍入味，再放入熏炉中用木屑或茶叶等材料慢火熏制，使其带有独特的烟熏香气。
熏鸡脖子熏鸡脖子是以鸡脖子为主要食材，经过腌制后用木屑或茶叶等材料进行烟熏制成的熟食。制作过程中通常会加入酱油、料酒、香料等调味品进行腌制，再通过低温慢熏的方式使鸡肉入味并形成独特的烟熏风味。
Spiced Braised Chicken Wing TipsSpicy braised chicken wing tips made by blanching chicken wing tips and simmering them in a seasoned broth with spices like star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions, plus soy sauce, sugar, and cooking wine.
Smoked Chicken SkinSmoked chicken skin is a dish made primarily from chicken skin, cleaned and marinated with spices and seasonings, then smoked to develop a unique smoky flavor. Tea leaves, spices, or fruitwood are typically used as smoking materials to achieve a golden transparent texture.
Fragrant Meaty Chicken BonesFragrant meaty chicken bones are made from whole chicken frames, simmered or braised to infuse rich meat and broth into the bones. The texture is crispy and aromatic with a deep savory-salty flavor, suitable for direct consumption or as a soup base.