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烫小仙老式麻辣烫(潜水街店)

小吃快餐 · ⭐ 4.3

No. 108, Wanhe Branch Road, Building 3, Hualin Jiayuan

Dishes

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  Large Chicken Gizzards

  A dish made with large pieces of chicken gizzards, stir-fried or braised for a tender and flavorful bite.
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  Large Red Bean Wine Ferment

  Made from glutinous rice and large red beans, fermented with wine lees after soaking and steaming. Soft, sweet, and slightly alcoholic, this is a traditional Chinese dessert.
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  Enoki Mushroom

  Bamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
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  Crystal White Vermicelli

  A refreshing dish made from transparent rice or mung bean noodles, served cold with vegetables and a tangy dressing, perfect for summer.
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  Fried Egg

  Fried egg is a dish primarily made with eggs as the main ingredient. The preparation method involves beating the eggs and mixing them with appropriate seasonings, then pouring the mixture into hot oil to fry until golden and crispy. The fried egg pieces are crunchy on the outside and tender on the inside, offering a rich and satisfying texture.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Red Bean Wine Ferment

  A traditional Chinese dessert made with red beans and fermented glutinous rice wine, simmered until the beans are soft and the flavor is rich and sweet.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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