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Jiusuo Rice Noodle Rolls Emperor (Huadu Store)

小吃快餐 · ⭐ 4.0

No. 6, Lane 9, Zone 3, Kengchunli, Tianmei Village

Dishes

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  Five-fingered Mulberry Bone Soup

  A nourishing soup made with five-fingered mulberry and pork bones, slowly simmered to create a rich, savory broth known for its health benefits.
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  Steamed Pork Belly with Pickled Mustard

  Steamed pork belly with pickled mustard is a traditional Chinese dish made with pork belly and pickled mustard. The main ingredients are pork belly and pickled mustard, which are steamed to retain their original flavor and nutrition.
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  Ginger Fried Egg

  A simple Chinese home-style dish made by frying eggs with minced ginger, resulting in a savory and slightly spicy flavor.
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  Steamed Pork Belly

  A dish made by steaming marinated pork belly until tender, resulting in a rich, savory flavor and soft texture.
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  Steamed Pork Tongue with Satay Sauce

  Steamed Pork Tongue with Satay Sauce is a dish featuring pork tongue as the main ingredient. The tongue is cleaned, blanched, and sliced or cubed, then marinated with satay sauce, soy sauce, and cooking wine. The marinated tongue is steamed over high heat for 15-20 minutes until tender. The dish yields a chewy yet tender texture, with the savory and slightly spicy satay flavor infused throughout, highlighting the blend of natural ingredient taste and sauce aroma.
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  Steamed Pork Edge

  Steamed Pork Edge is a traditional dish made primarily from pork edge meat (the fatty and lean section with skin from the edge of pork ribs). The main preparation method involves cutting the pork edge into pieces, marinating with basic seasonings such as salt, ginger, and scallions, then steaming it thoroughly in a steamer. No additional water or oil is added during cooking, relying on the meat's own fat and steam to achieve tenderness. The finished dish features tender, melt-in-the-mouth meat that is rich but not greasy, preserving the original flavor of the pork.
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  Sea Coconut and Loquat Leaf Stewed Pork Spine

  This is a Chinese-style stewed soup. The main ingredients include pork spine (pork backbone), sea coconut (a dried fruit commonly used in soups for its lung-moistening properties), and dried loquat leaves. During preparation, the pork spine is first blanched to remove impurities, then placed in a stewing pot or soup pot along with the cleaned sea coconut and loquat leaves. Sufficient water is added, and the soup is simmered over low heat for several hours until the broth becomes clear and the flavors of the ingredients are fully integrated. The soup is light, highlighting the natural taste of the ingredients.
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  Pork Liver and Intestine Rice Porridge

  A savory rice porridge made with pork liver and intestine, known for its rich flavor and smooth texture.
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  Lean Pork and Century Egg Porridge

  A comforting rice porridge made with lean pork and century egg, known for its smooth texture and savory flavor.
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  Steamed Chicken Feet with Universal Sauce

  Finger claws are blanched, mixed with a versatile sauce, and steamed. The sauce is made from doubanjiang, garlic, ginger, soy sauce, sugar, and sesame oil, offering a rich flavor.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Imperial Rice Noodle Roll

  A premium rice noodle roll filled with shrimp, barbecued pork, and beef, steamed to perfection and served with a savory sauce.
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  Mustard Greens and Pork Rice Porridge

  A comforting rice porridge made with mustard greens and lean pork, simmered until creamy and flavorful.
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  American Ginseng and Chicken Soup

  A nourishing Chinese soup made with chicken and American ginseng, known for its health benefits and delicate flavor.
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  Bird's Nest Mushroom Stewed Chicken

  A medicinal stew made with black chicken and caterpillar fungus. The chicken is cut into pieces and simmered with cleaned caterpillar fungus, water, ginger slices, and other seasonings until the meat is tender and the fungus soft, resulting in a rich, flavorful broth.
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  Bean and Pork Sausage

  A dish made with mung beans and minced pork, stuffed into sausage casings and steamed until tender, offering a savory blend of bean and meat flavors.
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  Dragon Bone Soup with Corn and Night-blooming Cereus

  This traditional Chinese soup features pork spine bones, fresh corn, and night-blooming cereus flowers. The bones are blanched first, then simmered with corn segments and rehydrated cereus flowers in ample water for 2-3 hours over low heat until the broth turns milky white and the meat becomes tender. The soup is light, subtly sweet, and carries the fragrance of corn with the soothing quality of the flowers.
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  Green Olive Dendrobium Stewed Pork Bone

  This is a Chinese soup dish primarily made with pork spine bones, green olives, and dendrobium (a type of orchid). The pork bones are first blanched to remove impurities, then simmered for several hours with cleaned green olives and dendrobium in water over low heat until the broth becomes clear and the ingredients are tender. The soup has a light, refreshing taste with a subtle astringency and sweetness from the olives and a herbal aroma from the dendrobium.
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  Pan-Fried Corn Cake

  A traditional Chinese home-style snack made from fresh cornmeal, pan-fried until golden and crispy, with a savory, slightly sweet flavor.
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  Pan-Fried Dumplings

  Pan-fried dumplings are a Chinese wheat-based dish where filled dumplings are cooked in a skillet with a bit of oil and water until the bottom is golden and crispy while the inside is fully cooked. Main ingredients include dough made from flour and fillings such as pork, cabbage, or chives.

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