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Xin Wei Xiang Man Yuan Taiwan Braised Pork Rice (Jiahecheng No.1 Store)

其他美食 · ⭐ 3.3

Shop 128, Building G, Gaodi Mansion, Jiahe City, No. 995, Kunlun Avenue

Dishes

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  Braised Pork and Three-Cup Duck Rice

  Braised pork and duck meat are cooked together with rice. The duck is tender and flavorful, the pork fatty but not greasy, with a rich savory sauce that is slightly sweet.
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  Braised Pork Sausage Rice

  Braised pork and sausage served over steamed rice, seasoned with savory spices and a rich sauce.
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  Braised Pork and Chicken Rice

  A savory dish featuring tender chicken cutlets and flavorful braised pork served over steamed rice.
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  Braised Chicken Wing Rice

  Braised chicken wings and pork belly served over steamed rice, with rich savory sauce.
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  Signature Braised Pork

  Signature braised pork uses fatty pork belly, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy. Rich yet not greasy, melts in the mouth.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Volcanic Stone Grilled Sausage

  Volcanic stone-grilled sausages are a dish made primarily from pork sausages, cooked using the high temperature of volcanic stones. The unique heat conduction of the volcanic stone ensures even heating of the sausages, resulting in a crispy, aromatic exterior while keeping the inner meat tender and juicy.
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  Roast Duck Leg

  Roast duck leg is a dish made primarily from duck legs, marinated and then roasted. The legs are seasoned with soy sauce, cooking wine, sugar, and spices, then baked until the skin is crispy and the meat tender.
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  Plain Rice Porridge

  Congee is a thin rice porridge made by cooking rice with water. Wash the rice, add适量 water, and simmer over medium-low heat until the grains are soft and the broth thickens into a smooth consistency.
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  Secret-Recipe Braised Duck Leg

  Spicy braised duck legs made with duck legs marinated and slowly cooked in a special sauce containing star anise, cinnamon, bay leaves, Sichuan pepper, soy sauce, dark soy sauce, and rock sugar.
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  Secret Sauce Bone Rice

  Pork bones slow-cooked in a secret sauce, served over rice for rich, savory flavor.
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  Braised Eggplant Rice

  Braised eggplant rice is a Chinese dish featuring eggplant and rice. Eggplant cubes are fried or pan-fried, then simmered with soy sauce, sugar, garlic, and ginger to create a soft, flavorful dish, served mixed with rice.
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  Egg Dumpling

  Egg dumplings are a traditional Chinese snack made by spreading egg liquid into a thin film in a pan, wrapping it around a filling of minced pork or shrimp, then rolling it into a dumpling shape and steaming or frying until cooked. The main ingredients are eggs and meat filling. The preparation requires evenly spreading the egg mixture, adding the filling, and folding it into shape.
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  Powerful Braised Pork Rice

  Bold braised pork rice features fatty pork belly meticulously braised to tender, juicy perfection. Served over fragrant glutinous rice and generously drizzled with rich, savory braising sauce, creating an appetizingly glossy presentation.
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  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.
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  Scallion Egg Fried Rice

  A classic Chinese home-style dish made by stir-frying eggs and scallions, then mixing with rice for a savory and satisfying meal.
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  Crispy Chicken Strips

  Fried chicken strips are made from chicken breast, sliced into strips and marinated with seasonings. They are then coated with starch or batter and deep-fried until the exterior turns golden and crispy. The finished dish has an appealing color and a texture that is crispy on the outside and tender on the inside.

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