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Anjia Beef Brisket Stew Rice (Wuyang Road Branch)

小吃快餐 · ⭐ 3.5

Shop 4-13, Qidi Xie Xin Science & Technology City, No. 7 Wuyang Road

Dishes

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  Chao-Shan Beef Meatballs

  Chao Shan beef balls are made from fresh beef, pounded into paste, mixed with starch, egg white, and seasonings, then hand-formed into balls and boiled. They have a chewy, elastic texture.
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  Pork and Green Bean Stew Noodles

  Pork and green bean stewed noodles is a Chinese noodle dish featuring pork belly and yardlong beans. Sauté the pork slices with beans, add soy sauce and cooking wine, then simmer until beans are tender. Add noodles and continue stewing until they absorb the flavors.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Braised Beef Brisket

  A classic Chinese dish made by slow-cooking beef brisket in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.
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  Braised Pork Rice Bowl

  Red-braised pork rice is a classic Chinese rice dish featuring fatty pork belly braised in a rich sauce, resulting in tender, juicy meat with a glossy red color. The succulent pork and flavorful broth are served over steaming hot rice, allowing each grain to absorb the savory essence of the meat sauce.
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  Sichuan Peppercorn Chicken Noodles

  Spicy Sichuan pepper chicken strips with noodles, stir-fried and simmered with green peppers and onions, absorbing the rich flavors. Tender chicken and perfectly textured noodles.
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  Spicy Boiled Pork Slices

  Sichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.
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  Spicy Hot Pot Noodles

  Spicy hot pot stewed noodles made with wide noodles, vegetables, meat, and tofu products, stir-fried and simmered in water or broth. Key ingredients include potatoes, lotus root, bean curd skin, luncheon meat, green peppers, and onions. Seasonings: doubanjiang, Sichuan peppercorns, dried chilies, ginger, and garlic.

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