One Bowl of Water Boiled Pork Slices (Jincheng Branch)
小吃快餐 · ⭐ 3.5
Mezzanine Level, East Zone, Jincheng Square Comprehensive Renovation Project, Jiefang Avenue
Dishes
Bacon MeatBacon is a meat product made from pork belly that undergoes curing and smoking processes, giving it a distinctive smoky flavor. It is typically sliced thin and can be pan-fried or used as an ingredient.
Large ShrimpShrimp is a dish primarily made with fresh shrimp, typically prepared by removing the shells and intestinal tract, then pan-frying, stir-frying, or steaming. Seasonings such as scallions, ginger, garlic, cooking wine, and soy sauce can be added according to taste to maintain the tender texture of the shrimp meat.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-style Boiled PorkSichuan-style boiled pork is a dish made primarily with pork, usually tenderloin or belly slices, briefly blanched in boiling water and then cooked with chili, Sichuan peppercorns, ginger, and garlic to absorb the flavors while keeping the meat tender.
Sichuan Boiled IntestinesSichuan-style boiled intestines is a dish featuring pork intestines as the main ingredient. After cleaning and blanching to remove odor, it's stir-fried with doubanjiang, chili, and Sichuan peppercorns, then simmered in broth until tender and flavorful. Garnished with green onions or cilantro, it has a bright red color and a soft yet chewy texture.
Sichuan-style Boiled Chicken SlicesSichuan-style boiled chicken slices feature breast meat sliced, marinated, blanched in boiling water, then arranged on a plate. A sauce of fermented bean paste, ginger, garlic, and broth is poured over the chicken, topped with green onions, Sichuan peppercorns, chili flakes, and hot oil.
水煮黑鱼片水煮黑鱼片是一道以黑鱼为主料的菜肴，将黑鱼切片后用料酒、盐等腌制，再与豆芽、白菜等配菜一同放入沸水中焯熟，最后淋上热油和辣椒、花椒等调料，使鱼片鲜嫩爽滑，配菜清脆可口。
Mushroom Powder Spare Ribs Potpourri Small PotSpare ribs simmered with dried mushroom powder, along with ginger slices and green onions. Slow-cooked to create a rich broth and tender meat with natural mushroom aroma.
Fish Tofu with Sweet Potato NoodlesA Chinese home-style dish made with fish tofu and sweet potato noodles, simmered in broth or spicy sauce for a rich, satisfying flavor.