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Cao Shi Ya Bo (Wuyi New Village Branch)

小吃快餐 · ⭐ 3.8

No. 110 East-facing, Building A3, Wuyi New Village

Dishes

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  Cantonese-style Small Sausage

  Cantonese-style small sausage is made by mixing lean and fatty pork, seasoning with salt, sugar, soy sauce, and liquor, then stuffing into casings and air-drying. It has a bright red color, firm texture, and rich meaty, savory flavor.
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Biluo Taro

  A Chinese dish made with taro, often steamed or stewed with minced meat and mushrooms, offering a soft, savory flavor.
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  Fragrant Tofu

  Fragrant tofu is made primarily from soft tofu, deep-fried until the outer skin turns golden and crispy while the inside remains tender and smooth. It is served with specially prepared spices and sauce, enhancing its rich and aromatic flavor. This dish is a home-style culinary delight that excels in color, aroma, and taste.
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  Duck Neck

  Duck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Longkou Vermicelli

  Longkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.

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