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Jiao Ye Ming: Jiao Ye Ming (Changping Ding Si Lu Dian) – Jiao Ye Ming (Changping Dingsi Lu Dian)

小吃快餐 · ⭐ 4.3

Unit 201 (west side), 2nd Floor, Building 1, No. 58, Litaung Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Oden

  Oden is a traditional Japanese snack made with various ingredients such as fish balls, meatballs, tofu, and more, all simmered in a specially prepared broth. The ingredients are skewered on bamboo sticks and slowly cooked in the broth until they absorb the rich flavors, resulting in a delicious and savory taste.
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  Yoshinoya

  Yoshinoya is a Japanese beef rice bowl dish, primarily made with beef slices, onions, and rice. The preparation typically involves stir-frying sliced onions until translucent, then adding the beef slices to cook through, followed by a special sauce, and finally serving it over steaming hot rice.
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  Signature Beef Rice

  Our signature beef rice features tender slices of beef paired with a rich, savory sauce, perfectly blended with rice. The preparation involves carefully cooking the beef to maintain its tenderness, then drizzling it with a specially crafted sauce before serving it over steaming hot rice.
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  Japanese Sukiyaki

  Japanese sukiyaki, primarily made with thin slices of beef, tofu, and vegetables. The method involves adding a special sauce to a shallow pot, cooking the ingredients one by one, and finally enjoying them by dipping into raw egg yolk.
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  Teriyaki Chicken Rice Bowl

  The Chicken Teriyaki Rice Bowl mainly consists of chicken cutlet, rice, and side dishes. The chicken cutlet is marinated and then pan-fried, then topped with teriyaki sauce made from soy sauce, mirin, sugar, and sake. The rice is typically white rice, and the side dishes usually include lettuce or cucumber slices. This dish centers on the chicken cutlet, paired with sauce and rice to form a complete meal.
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  Photo Chicken Cutlet Rice

  Photo chicken cutlet rice features a chicken cutlet as the main ingredient. The chicken is marinated and then pan-fried or grilled to achieve a crispy exterior and tender interior. It is served with rice and side dishes such as lettuce and carrot strips. The chicken cutlet is typically coated with a thin layer of starch or breadcrumbs to enhance its crispiness.
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  Beef and Onion Layered Wraps

  Beef scallion layered flatbread made with minced beef, scallions, and flour. The beef and scallions are mixed and seasoned, spread on thin dough, rolled up, then pan-fried or baked for distinct layers and rich aroma.
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  Spicy Kimchi Pork Shredded Meat Rice

  This dish features shredded pork, spicy kimchi, and fish-flavored shredded pork as main ingredients, served as a double portion rice bowl. The pork strips are marinated and stir-fried, then combined with sliced kimchi and stir-fried together. The fish-flavored shredded pork includes木耳 (wood ear mushrooms), carrots, and other ingredients, seasoned with a sauce made from doubanjiang (fermented broad bean paste), vinegar, sugar, garlic, ginger, and green onions. Finally, the two dishes are layered on top of rice.
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  辣白菜肥牛双拼饭

  辣白菜肥牛双拼饭是一道融合韩式风味的快手主食。主要食材包括肥牛片、韩式辣白菜、米饭，辅以洋葱、胡萝卜等蔬菜。制作时先将肥牛片与洋葱炒香，再加入辣白菜翻炒入味；米饭铺底，一侧盛入辣白菜炒肥牛，另一侧搭配清爽的配菜（如黄瓜丝、煎蛋）。口感层次丰富：肥牛鲜嫩多汁，辣白菜酸辣脆爽，米饭吸收了酱汁的精华。整体味道以韩式辣白菜的酸辣为主导，咸鲜开胃，略带甜味，非常适合喜欢浓郁口味的人群。
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  Tuna Mashed Potatoes

  Tuna mashed potatoes is a dish made primarily from canned tuna and boiled potatoes. The preparation involves mashing the potatoes into a paste, mixing in the tuna, an appropriate amount of mayonnaise, salt, and black pepper, stirring until well combined, then shaping it into desired forms and garnishing with chopped green onions or herbs.
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  Creamy Pumpkin Porridge

  Creamy pumpkin porridge made by steaming or boiling pumpkins, mashing them into puree, and cooking with rice. Water is added and simmered slowly until the rice softens and the pumpkin blends smoothly into a thick, velvety texture.

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