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Xiao Chang Chen Lu Zhu (Chang Yang Store)

小吃快餐 · ⭐ 3.7

Northwest Side of Intersection of Jingliang Road and Zhangzheng North Street

Dishes

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  Braised Pork Offal

  Stewed dishes are made by boiling hoisin sauce, cooked pig intestines, and pig lungs together. The main ingredients include pig intestines, pig lungs, and baozi (a type of Chinese flatbread). Through a unique stewing process, the ingredients fully absorb the stewing sauce, resulting in a rich and flavorful dish.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Fried Crispy Sticks

  Fried Gaozhi is a traditional snack made primarily from mung bean flour or mixed bean flour. The bean flour is spread into thin pancakes, dried, then cut into pieces or strips. During cooking, it is fried in hot oil until golden and crispy, and can be enjoyed with savory or sweet and sour seasonings.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Braised Beef Noodles

  Beef noodle soup is a dish primarily made with beef and noodles. The preparation involves braising beef chunks to create a rich broth, then boiling the noodles and adding them to the soup, garnished with scallions, cilantro, and other seasonings to produce a flavorful and aromatic beef noodle soup.
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  Wasabi Stem

  Mustard cabbage is a dish primarily made with Chinese cabbage. The preparation involves removing the leaves from the cabbage and keeping only the stalks, which are cut into 5-centimeter-high blocks. These blocks are briefly blanched in boiling water until half-cooked, then cooled in cold water. They are then layered in a jar, with mustard, sugar, and salt sprinkled between each layer. White vinegar is poured in, and the jar is sealed tightly. After several days of pickling, the dish is ready to eat.
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  Celery with Tofu Skin Salad

  Celery and tofu skin salad is a refreshing cold dish made primarily with fresh celery and tofu skin. Tofu skin, a soy product, is rich in plant-based protein, while celery offers a crisp texture and unique aroma. When combined and simply seasoned, this dish presents a perfect balance of color, fragrance, and flavor.
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  Cucumber in蓑衣 Style

  Cucumber in蓑衣 style is a dish primarily made with cucumber, named for its unique cutting technique that creates a texture resembling a straw raincoat. To prepare it, the cucumber is first washed and then sliced using a specific knife skill to form a蓑衣 pattern, followed by marinating with seasonings such as garlic, vinegar, soy sauce, and sugar to enhance flavor.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

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