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Bailaijin · Hand-Torn Large Pork Ribs (Main Store)

其他美食 · ⭐ 3.9

Room 214, Building 1, North Zone, Feiliwan Garden, Guoxiang Subdistrict, Wu Zhong Economic Development Zone

Dishes

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  Braised Tiger Skin Chicken Feet

  A Chinese dish made by frying chicken feet until they develop a tiger-like skin, then braising them in a savory sauce for tender, flavorful results.
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  Crispy Pork Cartilage (500g)

  Crispy Pork Cartilage is made primarily from pork cartilage. After cleaning and cutting, it is first braised in seasoned broth, then deep-fried or baked at high temperature until golden and crispy. The dish has a crunchy texture with a chewy bite from the cartilage, carrying the natural savory flavor of pork. It is commonly served as a Chinese appetizer or snack, often accompanied by dry seasonings like salt and pepper or chili powder.
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  Hand-Shredded Large Pork Ribs (500g)

  Hand-Shredded Large Pork Ribs is a dish primarily made from large pork ribs. During preparation, the whole pork rib (approximately 500g) is first soaked in water to remove blood. It is then placed in a pot with water, ginger slices, scallion sections, and cooking wine. After bringing to a boil over high heat and skimming off the foam, the heat is reduced to medium-low to simmer for about 40 minutes until the meat becomes tender. Once removed and slightly cooled, the meat is shredded by hand along the grain into strips or chunks. It is typically served with simple dipping sauces (such as soy sauce, minced garlic, chili oil, etc.). This dish highlights the original flavor of the pork and the unique texture achieved through hand-shredding.
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  Hot Braised Duck Gizzard

  A dish made by slow-cooking duck gizzards in a spiced broth, resulting in tender and flavorful meat with rich aroma.
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  Mother's Stewed Pig's Trotters (1 serving)

  Mother's Stewed Pig's Trotters is a traditional Sichuan dish primarily made with pig's trotters. The trotters are blanched to remove gaminess, then simmered over low heat for an extended period with white kidney beans, ginger, scallions, and Sichuan peppercorns in ample water until the meat becomes tender and falls off the bone, and the broth turns milky white. The dish features whole, succulent trotters in a rich, savory broth. It is typically served with a dipping sauce made from chili oil, soy sauce, minced garlic, and chopped scallions.
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  Spicy Braised Duck Wings

  Spicy braised duck wings made with tender duck wing segments simmered in a rich, aromatic chili sauce.

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