Hong Kong Style Old Brine Beef Tripe (Aoshanwei Branch)
小吃快餐 · ⭐ 3.8
No. 16-2, Tai'an Street
Dishes
Curry Fish BallsCurry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
Hong Kong-style Offal StewHong Kong-style beef offal is a traditional street food in Hong Kong, primarily made from beef tripe, beef lungs, beef intestines, and other beef offal, slow-cooked with spices and seasonings. During the cooking process, the flavors of various spices penetrate the offal, resulting in a rich taste and tender texture.
Hong Kong Style Beef Offal NoodlesA Hong Kong-style dish featuring beef offal like tripe, intestines, and lungs served with rice noodles in a savory broth.
Hong Kong Style Beef Offal NoodlesHong Kong-style beef offal noodles feature tender beef offal simmered in a rich broth, served with chewy noodles for a savory and satisfying meal.
Hong Kong Style Beef Noodle SoupA savory beef noodle soup featuring tender beef, rich bone broth, and fresh vegetables, slow-cooked to perfection.
Hong Kong-style Tripe NoodlesA Hong Kong-style dish featuring tender tripe simmered in a savory sauce with rice noodles, known for its rich flavor and comforting texture.
Hong Kong Style Tripe NoodlesHong Kong-style tripe noodles feature tender tripe and beef tendons simmered in a rich broth, served with fine noodles for a savory, satisfying meal.
Hong Kong Beef Noodle SoupHong Kong beef noodle soup features tender braised beef brisket served over soft rice noodles in a rich, savory broth seasoned with soy sauce and spices.
Hong Kong Style Sauce-Braised Beef TendonA savory dish featuring beef tendon stir-fried in a rich Hong Kong-style sauce, tender and deeply flavorful.
Chili OilChili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.