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Hongji Self-Service Fast Food

小吃快餐 · ⭐ 3.5

No. 35, Juxiang 2nd Road

Dishes

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  Five-Nut Crispy Radish Pickle

  A savory and crunchy snack made from pickled radish combined with five types of nuts—peanuts, sunflower seeds, sesame, almonds, and walnuts—ideal as a traditional Chinese side dish or appetizer.
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  Braised Chicken Thighs

  Braised chicken drumsticks made with soy sauce, star anise, cinnamon, and bay leaves, resulting in a richly colored, tender, and flavorful dish.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Special Beef Potstickers

  A savory dish featuring seasoned beef wrapped in dough and pan-fried until golden brown, offering a crispy base and tender filling.
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  Beef Roll Rice

  Rice rolls are made by wrapping seasoned minced meat or sliced meat in rice, typically using lettuce leaves or thin pancakes as the outer layer, served with sauce. First, cook and season the meat, mix it with rice, then wrap it in vegetables or a tortilla.
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  Bitter Melon and Pork Rib Soup

  A soothing soup made with bitter melon and pork ribs, simmered slowly to create a light, refreshing flavor.
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  Bird's Nest Mushroom and Free-range Chicken Soup

  Chicken soup with Cordyceps flowers is made by slow-cooking free-range chicken and Cordyceps flowers. After washing and cutting the chicken, it's simmered with the flowers in water for hours until tender and the broth is clear. Cordyceps release nutrients during cooking, enhancing the soup's nourishing properties.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
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  Spicy Chaoshan Beef Ball Noodle Soup

  A flavorful soup featuring tender beef balls and rice noodles, simmered in a spicy broth with chili and Sichuan pepper for a bold, numbing kick.

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