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Li Yin Rice Noodles (Guangzhou First People's Hospital Branch)

小吃快餐 · ⭐ 4.5

No. 2 Xiguan Yongqingfang Tourism Zone, Fengyuan Subdistrict

Dishes

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  Traditional Dry-Fried Beef Rice Noodles

  Traditional dry-fried beef rice noodles is a Chinese stir-fry dish featuring sliced beef and rice noodles as the main ingredients, accompanied by bean sprouts, onions, and green onions. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand to soften them. Heat oil in a wok, sauté minced garlic until fragrant, then quickly stir-fry the beef until it changes color. Add the rice noodles and vegetables, stir everything together, and season to taste.
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  Traditional Yang-Yang Intestine

  A traditional Chinese dish made from pig intestines, seasoned with spices and served with garlic and chili oil.
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  Dried Mushroom and Leek Pork Sausage

  A savory sausage made with pork, dried mushrooms, and leeks, steamed to perfection for a tender and aromatic dish.
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  Whole Egg Sausage

  A traditional Chinese dish made by steaming egg liquid filled into sausage casings, resulting in a tender and elastic texture, often served as an appetizer or dim sum.
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  Salted Pork and Meatball Rice Porridge

  A savory rice porridge made with salted pork broth, meatballs, and rice, simmered to a smooth, hearty consistency.
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  Cantonese Fried Wontons

  Cantonese fried wontons are made by wrapping pork and shrimp filling in wonton wrappers, then deep-fried until golden and crispy. Main ingredients include wonton wrappers, minced pork, shrimp, scallions, and ginger. The method involves shaping the dumplings and frying them in hot oil.
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  Signature Three Treasure Sausage

  Signature Three Treasure Sausage features pork intestine as the casing, filled with seasoned pork, shrimp, and crab meat. The mixture is stuffed into cleaned pork intestines and steamed or boiled until fully cooked, resulting in a plump, flavorful sausage.
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  Open-fire Char Siu Sausage

  A Cantonese specialty made by stuffing seasoned pork into pig intestines and roasting over open flame, resulting in a crispy exterior and tender, sweet-savory filling.
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  Pork and Egg Sausage

  A traditional Chinese dish made by mixing pork and eggs, then steaming in sausage casings for a tender, flavorful result.
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  Lean Pork Rice Porridge

  Lean meat congee is made with rice and lean pork. Rice is cooked until soft, then pork strips or slices are added to absorb the meat flavor, resulting in a smooth texture. Minimal seasoning is used to preserve the original taste.
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  Ting Zai Congee

  Steamed rice porridge with fish slices, shrimp, lean pork, egg threads, and crumbled fried dough, slowly simmered over low heat to blend flavors.
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  Soy Sauce Beef Sausage

  A Cantonese-style dish made from minced beef seasoned with soy sauce and spices, stuffed into casings and steamed to perfection—rich, savory, and tender.
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  Taro Beef Sausage

  A specialty snack combining taro and beef, where minced beef is mixed with mashed taro, seasoned and stuffed into sausage casings, then steamed for a soft, savory-sweet flavor.

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