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Yin Han Seaweed Rice Bowl & Fried Chicken Mixed Rice (Tongzhou Majiu Bridge Store)

小吃快餐 · ⭐ 3.9

B1 Floor, Baishang Food Workshop Food Street, Baishang Life Plaza, Xinghua South Street

Dishes

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  Crispy Egg Yolk Pork Floss Seaweed Rice Roll

  Wrap rice, egg yolk, sesame seeds, and cucumber strips in seaweed, then roll into a rice roll and cut into segments. Main ingredients include rice, egg yolk, sesame seeds, seaweed, and cucumber. First, season the rice with a little vinegar and sugar, then spread it onto the seaweed, add the other ingredients, roll up, and finally slice into small pieces.
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  Boneless Fried Chicken

  Boneless fried chicken is a dish made primarily from boneless chicken breast, marinated and then coated with a special frying batter or breadcrumbs before being deep-fried in hot oil until golden and crispy. The exterior is crunchy while the meat remains tender and juicy, making it a favorite among diners.
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  Seaweed Noodles Side Dish

  Seaweed thread dish is made by slicing seaweed, usually blanched or pickled for a crisp texture. It can be eaten directly or used as a side dish. A little seasoning like salt, vinegar, and garlic may be added during preparation.
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  Ham and Seaweed Rice Roll

  Ham and seaweed rice rolls are a delicacy wrapped primarily in seaweed, filled with ingredients such as ham and rice. To prepare, mix cooked rice with ham and other seasonings, then wrap the mixture in seaweed to form a roll, slice it into portions, and serve.
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  Beef Buckwheat Noodles

  Beef buckwheat cold noodles are made with buckwheat noodles as the main ingredient, paired with sliced boiled beef, and accompanied by shredded cucumbers, shredded carrots, and other vegetables. A specially prepared sauce or vinegar dressing is poured over the mixture, then chilled before serving. The buckwheat noodles are cooked and rinsed under cold water to maintain a smooth and refreshing texture, while the beef is pre-stewed until tender.
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  Sweet Corn and Pork Floss Seaweed Rice Roll

  Sweet corn and meat floss seaweed rice roll is a Korean-style main dish. Fresh seaweed wraps soft rice, filled with a mix of sweet corn kernels and crispy meat floss, offering a rich texture and balanced nutrition.
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  Purple Sweet Potato Beef Roll with Seaweed

  Purple sweet potato beef reverse roll sushi is made primarily with mashed purple sweet potato and cooked beef. The mashed purple sweet potato is spread on seaweed, followed by shredded beef, then rolled from one end to form a reverse roll shape. The finished dish is wrapped in seaweed on the outside, with a filling of purple sweet potato and beef inside, offering a rich and layered texture.
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  Chicken Wings & Drumsticks Combo

  Chicken wing tips and drumettes served together, marinated and then fried or grilled. Wing tips are tender, while drumettes have more connective tissue for a richer texture. Marinated with soy sauce, cooking wine, ginger, and garlic, then cooked at high heat for a crispy exterior and juicy interior.
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  Tuna Seaweed Rice Roll

  Tuna seaweed rice rolls are made primarily with rice, combined with tuna meat, cucumber strips, and carrot threads, then wrapped in seaweed. The dish offers a rich flavor and texture. To prepare, spread rice on seaweed, add the fillings, roll up, and slice into segments.
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  Korean Fish Cake Stir-Fried Rice Cakes

  Korean fish cake stir-fried rice cakes is a dish primarily made with fish cakes and rice cakes. The rice cakes are cut into segments and stir-fried together with fish cakes in a pan, then seasoned with a sauce made from Korean chili paste, soy sauce, sugar, and water until fully absorbed. It can be enhanced with garnishes such as green onions and sesame seeds for added flavor.
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  Seoul-style Sushi Rice Roll

  Seoul-style rice rolls are wrapped in seaweed and filled with seasoned rice, vegetables, boiled eggs, ham, or cooked meat. After being rolled and sliced into segments, they display an attractive layered structure.
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  Tender Chicken Strips

  Fragrant and tender chicken strips are made by slicing chicken breast into strips, marinating them, then coating with a thin layer of starch or batter before frying or pan-frying. The finished dish has a slightly crispy exterior while the inner chicken remains tender and juicy.

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