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Fire Roasted Flatbread with Fillings (University Town Store)

小吃快餐 · ⭐ 3.8

No. 458-1-A13, Danxia Road

Dishes

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  Yongle Soy Milk

  Yongle Soy Milk is a traditional Chinese beverage made from soybeans, known for its smooth texture and rich plant-based protein content, often served with fried dough sticks or as a breakfast staple.
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  Stuffed Pancake with Sausage and Chicken Strips

  A traditional Chinese flatbread filled with grilled sausage and chicken strips, offering a satisfying blend of textures and flavors.
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  Special Egg Pancake

  A crispy thin pancake filled with scrambled eggs, garnished with green onions, lettuce, and sauce.
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  Stomach Motility

  Stomach tonic is a dish made primarily from pig's stomach, combined with yam, goji berries, and red dates, slow-cooked to tender perfection. Cleaned pig's stomach is sliced and simmered with the ingredients in water and seasonings.
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  Crispy Pork Intestine Sausage

  Crackling sausage is a cooked food made primarily from pork or beef cartilage, which is marinated, stuffed into sausage casings, and then steamed or grilled. Seasonings such as salt, soy sauce, and spices are typically added during preparation to create a rich and layered flavor.
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  Nutritious Sand Soup

  A nourishing soup made with eggs, minced meat, and vegetables, simmered to create a rich and flavorful broth high in protein and vitamins.
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  Shaanxi Noodles

  A traditional snack made from wheat flour sheets cut into strips, seasoned with vinegar, chili oil, garlic, and cucumber, known for its chewy texture and tangy-spicy flavor.
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  Green Pepper Fire Cake with Stuffed Pancake

  A Chinese snack made by stuffing a fried pancake with stir-fried green peppers and meat filling, offering a crispy exterior and savory interior.
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  Green Pepper Egg Pancake

  A savory Chinese street food made by pouring egg into a cooked flatbread and adding chopped green pepper for a flavorful, crispy dish.
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  Black Rice Porridge

  Black rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.

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