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Shanghe Wei Fen Roast Pork Fast Food

小吃快餐 · ⭐ 3.7

No. 53 Xiuxiang Avenue, Building 4, Zone A, Anju Residential Community, 1st Floor

Dishes

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  Braised Pork Head Meat

  Braised pork head meat is a traditional dish made primarily from pork head. The preparation involves cleaning the pork head thoroughly, marinating it in a specially prepared braising sauce, and then slowly cooking it until the meat becomes tender and fully infused with flavor.
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  Braised Pork Head Rice

  Braised pork head served over steamed rice, tender and flavorful from slow cooking in savory spices.
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  Braised Pig Ears

  Braised pig ears is a dish made primarily from pig ears, blanched and then slowly simmered in a seasoned braising liquid until fully flavored. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, resulting in tender yet chewy texture with rich flavor.
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  Flat Rice Noodles

  Flat rice noodles made from sweet potato or potato starch, formed by steaming or extruding a starch-water mixture and then dried. Rehydrate with hot water or cook before serving, suitable for salads, stir-fries, or soups.
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  Roast Duck Noodles

  Roast duck rice noodles feature tender, fragrant roast duck and rice noodles. The duck is marinated and roasted, then sliced and served with hot water-blanching noodles, optionally with sauce or broth.
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  Roast Duck Rice

  Roast duck rice is a dish primarily made with roasted duck and rice. The roast duck is carefully cooked to achieve a crispy skin and tender meat, with an aromatic flavor. The rice absorbs the delicious juices from the duck, resulting in a fragrant and sticky texture. During preparation, the roast duck is sliced and served together with steaming hot rice, and can be accompanied by garnishes such as scallion strips or cucumber according to personal taste.
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  Fried Egg

  Fried eggs are a simple and delicious home-style dish, primarily made with fresh eggs. The preparation involves beating the eggs and pouring them into a preheated frying pan, then cooking over medium-low heat until both sides turn golden brown and the aroma of eggs fills the air—ready to be served.
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  Steamed Chicken in Cold Sauce

  A classic Cantonese cold dish made by poaching chicken in water until tender, then chilling it to firm the meat. Served sliced with a ginger-scallion soy sauce for a fresh, savory taste.
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  Steamed Chicken Rice

  White-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
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  Honey-glazed BBQ Pork Noodles

  Honey-glazed barbecued pork noodles feature marinated pork roasted and mixed with cooked rice noodles, topped with a special honey sauce for a soft, sweet flavor.
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  Honey-glazed BBQ Pork Rice

  Honey-glazed char siu rice is made with pork that is marinated and then roasted with a special honey glaze, resulting in tender and juicy meat that is sweet and delicious. Served with steamed white rice, it enhances the overall flavor and texture.
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  隔山肉

  A dish made of pork, marinated and deep-fried with starch, resulting in a crispy exterior and tender interior, often seasoned with chili and garlic.
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  Duck Offal

  Duck offal refers to duck organs such as heart, liver, gizzard, and intestines, cleaned and stir-fried or stewed with scallions, ginger, garlic, and cooking wine for a rich, varied texture.

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