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Grilled No.1 Rice Skin (China University of Petroleum Store)

烧烤 · ⭐ 3.5

No. 123, Daxue Road, Annex No. 20

Dishes

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  Bop Bop Sausage

  A Chinese snack made from pork, stuffed into casings and cooked by steaming or frying, with a chewy texture and savory flavor.
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  Bao Huo Tiao Pi Guo Wo

  Bao Huo Tiao Pi Guo Wo is a Chinese snack made with Tiao Pi, filled with meat and vegetables, and deep-fried at high temperature. The outer layer is crispy, and the filling is delicious and rich in texture.
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  Trendy Coconut Juice Flowing Heart Ball

  Trendy Coconut Juice Flowing Heart Ball is a dessert made mainly from coconut juice, mixed with glutinous rice flour and sugar. The outer layer is a soft glutinous rice ball, filled with flowing coconut juice, offering a rich and sweet taste.
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  Pork Ear Wrapped in Tofu Skin with Braised Sauce

  Pork ear wrapped in tofu skin with braised sauce is a dish made with pork ears, tofu skin, and braised sauce. The texture is rich, and the flavor is delicious.
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  Vegetable Wrapped in Tiao Pi

  Vegetable Wrapped in Tiao Pi is a dish made by wrapping various fresh vegetables with Tiao Pi. The main ingredients include Tiao Pi, carrots, cucumbers, and bean sprouts, which are rolled or wrapped together. It has a refreshing taste and is suitable for vegetarians.
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  Tiao Pi Tofu Wrapped in Pickled Radish

  A Sichuan-style cold dish made by wrapping seasoned tofu in thin sweet potato sheets and serving with tangy pickled radish for a refreshing bite.
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  Pickled Radish Wrapped in Sauce

  A cold dish made by marinating sliced radish in a spicy and sour sauce, resulting in a crisp and tangy flavor.
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  Tofu Wrapped Braised Pig Ear

  Tofu wrapped braised pig ear is a Chinese dish made by wrapping braised pig ear with tofu, mainly using tofu and pig ear as ingredients, cooked through braising, with rich texture.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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