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Hu Guo Si Xiao Chi (Zu Jia Zhuang Dian)

小吃快餐 · ⭐ 3.9

Ground-Floor Commercial Unit, Building 12 Liufang Beili, Liufang Street, Xianghe Yuan Subdistrict (beside Wo Ai Wo Jia Real Estate Agency)

Dishes

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  Fried Dumpling

  Zha Gao is a traditional snack made primarily from glutinous rice flour and red bean paste. The preparation involves mixing glutinous rice flour with water to form a paste, filling it with red bean paste, and then frying it in hot oil until golden and crispy.
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  Fried Tofu Meatballs

  Fried vegetarian dumplings are a traditional snack made primarily from vegetables. Finely chopped carrots, coriander, and other vegetables are mixed with flour and starch, along with seasonings to form a filling. The mixture is then shaped into small balls and deep-fried in hot oil until golden and crispy. After frying, the dumplings are drained to remove excess oil before serving.
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  Fried Tofu Soup

  Fried tofu soup is made with fried tofu as the main ingredient, combined with greens, minced meat, or shrimp, and cooked in broth or water. First, tofu is cut into cubes and deep-fried until golden, then simmered with ingredients to absorb the flavorful broth.
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  Braised Beef Sandwich in Flatbread

  Scallion pancake with braised beef is a Chinese pastry dish featuring a crispy baked scallion pancake paired with tender, marinated beef simmered in a special sauce. The pancake has a golden, crunchy exterior and a soft, flaky interior; the braised beef is carefully cooked to be juicy and flavorful, with rich savory aroma. Together, they satisfy the craving for staple food while delivering the satisfying richness of meat.
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Sugar-fired baked bun

  Sugar火烧 is a traditional Chinese pastry made primarily from flour, brown sugar, and sesame paste. The dough is prepared by fermenting the flour, then mixing in brown sugar and sesame paste, and finally baking it until the surface turns golden and crispy.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Old Beijing Spiced Tofu Pudding

  Old Beijing-style braised tofu pudding made with soft tofu and seasoned with a special sauce brewed from soy sauce, star anise, cinnamon, and bay leaves, often enhanced with minced meat or shrimp flakes. The silky tofu absorbs the rich flavor, served with scallions and cilantro.
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  Old Beijing Tofu Juice

  Old Beijing bean juice is a beverage made from mung beans through a long process of fermentation and boiling. It has a gray-green color, a unique taste with a slight sourness, and is a traditional snack unique to old Beijing.
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  Beijing-style sweet rice roll

  Old Beijing donkey roll is a traditional Chinese dessert made with glutinous rice flour for the skin, filled with red bean paste and dusted with yellow soy powder. It's prepared by steaming the rice flour, rolling it into a thin sheet, spreading the filling, rolling it up, cutting it into segments, and then rolling in soy powder for its distinctive look and texture.
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  Pea Jelly

  Pea yellow is a traditional dessert made primarily from fresh peas. The peas are boiled until soft, then mashed into a smooth paste, mixed evenly with sugar and other seasonings, and finally poured into molds to cool and solidify. The finished product has a bright yellow color, a delicate texture, and a refreshing sweetness without being cloying.
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  Millet Porridge

  Mian Cha is a traditional Chinese snack made primarily from flour, sesame paste, and fragrant oil. First, the flour is stir-fried until slightly yellow, then mixed with an appropriate amount of water to form a paste, which is cooked and served in a bowl. Next, a rich sesame paste is drizzled on top, followed by a sprinkle of fragrant oil and salt. Finally, sesame salt is added before serving.

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