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Wu Changzi Braised Meat Shop (Taibei Road Store)

小吃快餐 · ⭐ 3.7

No. 2 Tianmen Dun, Ribao Road, Tangjiadun Subdistrict

Dishes

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  Braised Pig Tails

  Braised pork tails is a dish primarily made with pork tails, which are first blanched and then simmered slowly with soy sauce, cooking wine, star anise, cassia bark, and bay leaves, resulting in tender, flavorful meat.
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  Braised Pig Trotters

  Braised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  Secret-Brined Tofu Skin

  A dish made by slow-cooking tofu skin in a seasoned broth with aromatic spices, resulting in a tender and flavorful texture.
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  Braised Beef Tendon

  Braised beef tendon made with a secret blend of spices and slow-cooked in a rich broth, resulting in tender, flavorful meat.
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  Braised Pork Intestines in Secret Sauce

  A flavorful dish made by slow-cooking cleaned pork intestines in a secret blend of spices and sauces, resulting in tender, aromatic meat.
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  Braised Tofu Stick

  A dish made by simmering tofu sticks in a secret-spice broth, resulting in a savory and aromatic flavor.
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  Secret-Brined Wild Lotus Root

  Wild lotus root is slowly braised with a blend of spices and seasonings to create a tender, subtly sweet dish with rich aroma.
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  Trendy Beef

  A popular beef dish made with beef shank, marinated and then braised or stewed to make it flavorful and tender. Seasoned with scallions, ginger, garlic, soy sauce, cooking wine, and star anise. Has a bright red color and firm texture, often served as a cold appetizer or hot main course.
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  Wheat Gluten

  Wheat gluten is a food made primarily from flour. Through steps such as kneading and washing, starch and protein in the flour are separated, resulting in a high-protein product known as wheat gluten. Wheat gluten can be baked, boiled, or stir-fried, with a chewy texture, making it a common ingredient in vegetarian cuisine.

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