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Gai Dong Lai Large Beef Rice (Dianlan Street Branch)

小吃快餐 · ⭐ 3.5

No. 58, Dianlan Street

Dishes

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  Five-Spice Radish

  A Chinese cold dish made from radish seasoned with five-spice powder, offering a savory and aromatic flavor.
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  Half Beef and Half Meat Rice

  Half beef and half meat rice is a rice dish mainly made with beef and pork. Beef and pork slices are cooked together with rice, offering a rich texture and delicious taste.
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  Shredded Potato

  A classic Chinese home-style dish made from shredded potatoes, stir-fried with garlic, scallions, and chili for a crisp, tangy flavor.
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  Mashed Potato Rice

  A simple and comforting dish made by mixing mashed potatoes with steamed rice, seasoned with salt, soy sauce, and green onions.
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  Big Knife Beef

  Da Dao Beef is a dish primarily made with beef shank. The beef is sliced, marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then boiled or stewed and cooled before being thinly sliced and served on a plate. The cooking process emphasizes precise heat control to achieve a tender yet elastic texture.
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  Large Beef Rice (Half Fat, Half Lean)

  Large beef rice (half fat, half lean) uses high-quality beef with balanced fat and lean meat, simmered or braised and served over rice. Large, flavorful beef chunks offer a rich texture with a perfect balance of fat and lean, while the rice absorbs the savory broth, becoming soft and delicious.
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  Dried Tofu Noodles

  A cold dish made by slicing dried tofu and mixing with seasonings like scallions, ginger, garlic, and chili for a crisp, savory flavor.
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  Spicy麻 Chicken with Chili and Sichuan Peppercorns

  Spicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
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  Seaweed Strips

  A refreshing cold dish made from thinly sliced seaweed, seasoned with garlic, chili, vinegar, and sesame oil.
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  Hot Spring Egg

  A温泉蛋 (onsen tamago) is a Japanese dish made primarily from eggs. Its distinctive feature is the slow cooking of eggs using the heat from hot springs, typically maintained at 60–70°C for about 30–40 minutes. This method results in a custard-like yolk that is set but still soft, with a silky texture and unique flavor.
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  Beef Sauce

  Beef sauce is mainly made from minced beef, doubanjiang, chili, garlic, ginger, and other ingredients, blended by stir-frying or stewing to form a thick paste.
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  Spicy Oil Beef Tripe

  Red oil beef tripe is a dish primarily made with beef tripe. The preparation involves slicing the cooked tripe and mixing it with a specially prepared red oil dressing, resulting in a vibrant red color.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.

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