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Zhuangyuan Sweet Soup Shop & BBQ Bar (Guangxi University East Campus Branch)

烧烤 · ⭐ 3.3

Guangxi University, No. 100 Daxue East Road

Dishes

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  Coconut Milk Osmanthus Jelly

  Coconut milk osmanthus jelly is made from coconut milk and agar, mixed with osmanthus syrup or dried osmanthus flowers, heated, stirred, then cooled to set. It has a smooth, delicate texture with a sweet, refreshing taste and rich coconut and osmanthus aroma.
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  Coconut Milk Taro Ball Purple Rice Porridge

  Made with purple rice, taro balls, and coconut milk, this porridge is simmered to create a smooth, sweet, and creamy texture with chewy taro balls and rich coconut flavor.
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  Coconut Taro Ball and Sago Dessert

  A sweet dessert made with coconut milk, cooked taro balls, and sago pearls, offering a smooth and satisfying texture.
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  Coconut Milk Sago Dessert

  Coconut milk sago pudding is a dessert made primarily from sago and coconut milk. The method involves boiling the sago until transparent, then mixing it evenly with coconut milk. For better taste, refrigerate before serving.
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  Hong Kong-style Udon Noodles

  A hearty noodle dish featuring thick udon noodles in a savory soy-based broth, topped with shrimp, char siu, egg, and vegetables.
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  Grilled Tilapia

  Grilled tilapia is a dish made primarily with tilapia. The fish is cleaned, marinated, then grilled in an oven or over charcoal until fully cooked. Common marinades include ginger, scallions, garlic, and soy sauce, with some recipes adding chili and lemon juice for extra flavor.
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  Secret-Recipe Noodles

  Secret recipe noodle dish made with hand-pulled or machine-made noodles, topped with secret sauce, blanched vegetables, and cooked meat or seafood, mixed together. The sauce typically includes soy sauce, sesame oil, garlic, green onions, and chili oil for rich flavor.
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  Snail and Duck Foot Stew

  Luosha Duck Feet Stew is a simmered dish primarily made with duck feet and snails, typically seasoned with fermented broad bean paste, chili, ginger, and garlic. After prolonged stewing, the duck feet become tender and flavorful, while the snails develop a rich and aromatic taste.

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