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Xiao Liu Special Pig Blood Noodles (Jiangda South Road Store)

小吃快餐 · ⭐ 3.4

Jiangda South Road

Dishes

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  Nanchang Noodle Salad

  Nanchang mixed rice noodles is a traditional snack from Nanchang, Jiangxi Province, mainly made with rice noodles. The preparation involves boiling the rice noodles, draining them, then mixing them thoroughly with soy sauce, peanut crumbs, chili oil, green onions, and other seasonings.
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  Xiao Liu's Special Pig Blood Noodles

  A specialty dish made with fresh pig blood and rice noodles, stir-fried with chili, garlic, and cilantro for a spicy yet smooth flavor.
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  Xiao Liu's Special Pig Blood Noodles

  A flavorful dish made with fresh pig blood, hand-pulled noodles, and a spicy sauce, known for its smooth texture and rich aroma.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Onion Stir-Fry with Meat over Rice

  Onion stir-fried pork rice features sliced pork and onions, stir-fried together with seasonings, then served over steamed rice. Perfectly cooked for tender meat and sweet, soft onions.
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  Pan-fried Egg

  Fried eggs are a simple dish made primarily from eggs. Crack an egg into a pan, heat it with a small amount of oil until the egg mixture solidifies into a round omelet, with slightly crispy edges and a runny yolk, or cook to your preference—half-fried or fully cooked.
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  Beef Stir-fried with Chili Pepper Topping

  Beef Stir-fried with Chili Pepper Topping is a quick stir-fry dish primarily made with beef and chili peppers. It typically uses beef tenderloin or shank, sliced thinly or shredded, and marinated briefly with soy sauce, cooking wine, and starch. Chili peppers, such as green bell peppers, red bell peppers, or bird's eye chilies, are sliced into strips or rings. The beef is first stir-fried in hot oil until it changes color and set aside. Then, minced garlic and ginger are sautéed, followed by the chili peppers until tender-crisp. The beef is returned to the wok, seasoned with light soy sauce, salt, and other condiments, and quickly stir-fried to combine. The dish features vibrant colors, tender beef, and crisp peppers, making it a popular home-cooked meal served with rice.
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  Pork Blood Congee

  Pork Blood Congee is a traditional Chinese dish made primarily with fresh pork blood and rice. The pork blood is solidified, cut into small cubes, and blanched in boiling water to remove any gamey taste. Cooked rice is placed in a bowl, topped with the blanched pork blood cubes, and then hot broth or boiling water is poured over to cook the blood through. It is sometimes seasoned with a small amount of scallions, ginger shreds, or soy sauce. The finished dish features tender, smooth pork blood and rice soaked in flavorful broth.
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  Chopped Chili and Egg Rice

  A savory dish of scrambled eggs stir-fried with chopped chili peppers, served over steamed rice.
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  Stewed Intestine Noodles with Fried Egg

  A savory dish combining tender noodles, seasoned pork intestines, and a soft-boiled egg for a satisfying meal.
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  Spinach Liver Egg Soup

  A hearty soup made with pork liver, eggs, and spinach, known for its rich flavor and nutritional value.
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  Egg Fried Noodles

  Egg fried rice noodles is a Chinese home-style dish using eggs and rice noodles as main ingredients. Scramble eggs, cook them separately, then stir-fry softened rice noodles with葱姜蒜, finally mix in the eggs and season to serve.
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  Fried Rice with Eggs

  Egg fried rice is a simple and popular Chinese fried rice dish made by stir-frying rice with eggs, scallions, and other ingredients. First, scramble and cook the eggs, then add the rice and stir-fry until the grains are separated. Finally, sprinkle with chopped scallions for added aroma.
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  Egg and Pork Meatball Soup

  Egg and pork meatball soup is made primarily with eggs and pork. The pork is minced and mixed with eggs, then seasoned and shaped into meatballs. These are boiled in hot water until cooked through, and finally seasoned with a little salt and chopped green onions. The soup has a clear color and a fresh, tender taste.

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