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Xianglilai Grilled Fish & Chicken Pot

小吃快餐 · ⭐ 3.5

No. 26, Xinshi 3rd Street

Dishes

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  Stuffed Pork Roll

  A Chinese dish made by wrapping pork loin with a savory filling and steaming it until tender.
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  Squid Ball

  Squid balls are made from fresh squid, with bones and internal organs removed, then minced into fish paste. Ingredients such as starch and egg white are added and mixed evenly. The mixture is shaped into small balls by hand or machine, then boiled in hot water until cooked.
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  Baby bok choy

  Baby 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.
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  Osmanthus Sausage

  Guihua sausage is a traditional Chinese dish made primarily from pork intestines, filled with a stuffing composed of pork, starch, and seasonings, then steamed. The process involves cleaning the intestine casing, filling it with seasoned meat mixture, and steaming until set. The finished product has a bright red color and a soft, glutinous texture. Some recipes add osmanthus flowers as a garnish or flavoring to enhance the aroma.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Sweet Potato Leaves

  Sweet potato leaves are a nutritious green vegetable commonly stir-fried or used in soups, known for their mild flavor and tender texture.
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  Cabbage Flower

  Bok choy flower uses the stem part of bok choy, blanched or stir-fried to retain its crisp tenderness. Season with garlic and ginger, or add a bit of broth for deeper flavor.
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  Leek

  Leek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
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  Shiitake Mushroom and Pork

  Stir-fried pork and fresh mushrooms, using pork like belly or lean meat, sliced or cubed, cooked with rehydrated mushrooms and seasonings for a harmonious flavor.
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  Fish Ball

  Fish balls are made from fish meat mixed with starch and egg white, shaped into balls and cooked by boiling or frying, resulting in a chewy and fresh texture.

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