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Firewood Rice (Yinzhou Main Store)

小吃快餐 · ⭐ 3.4

No. 1928 Canghai Road, Panhuo Subdistrict (Hanting Hotel)

Dishes

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  Three Delicacies Soup

  Three-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
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  Salted Vegetable Stir-fried with Mushrooms

  A simple home-style dish made by stir-frying salted vegetables and mushrooms for a savory, umami-rich flavor.
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  四喜烤夫

  四喜烤夫是一道以牛肉、猪肉、鸡肉和虾仁为主要食材的烤制菜品，将四种肉类切丁后混合，加入调味料腌制，再串在竹签上烤制而成。
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Homemade Egg Tofu

  A dish made from soft tofu and eggs, gently steamed to create a silky texture with rich egg flavor, often garnished with soy sauce and green onions.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Jellyfish Skin

  A cold dish made from processed jellyfish skin, marinated with garlic, vinegar, chili oil, and herbs for a crisp, refreshing taste.
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  Beef Offal Noodle Soup with Vermicelli and Dough Balls

  A hearty soup featuring beef offal, vermicelli, and dough balls, simmered to perfection for rich flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Goose

  A classic Cantonese cold dish made by poaching goose and serving it chilled, preserving its natural flavor and tender texture.
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  Salted Prawn

  A dish made by boiling fresh prawns in salted water, resulting in a delicate and savory flavor.
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  Asparagus Stir-Fried with Shrimp

  A dish made by quickly stir-frying fresh asparagus and shrimp, resulting in a crisp and savory flavor.

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