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Jiong One Bowl Water-Boiled Pork Belly with Rice (Zhangqiu University Town Branch)

Sichuan cuisine · ⭐ 3.8

Next to Ashui Dabeicha, opposite Shuangshan Hospital on Wenhui Road

Dishes

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  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Mung Bean Sprouts

  Mung bean sprouts are vegetables made by sprouting mung beans. The main ingredient is mung beans. After soaking, beans are sprouted in a dark place or with special equipment until they reach a certain length, then harvested and washed clean for eating. They can be served cold, stir-fried, or used as soup ingredients.
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  Two Slices of Beef Roll

  Two slices of beef roll made from high-quality beef, thinly sliced and rolled, then quickly cooked by steaming or pan-frying for a tender and juicy texture.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Crab Stick

  Crab sticks are imitation crab meat products made primarily from fish paste, featuring a bright color and tender texture. They are commonly stir-fried, simmered in soup, or grilled with other seafood or vegetables.
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  Fried tofu pouch

  Tofu puffs are made primarily from tofu, deep-fried until the surface turns golden and develops bubbles. The outer skin is crispy while the inside remains soft and tender, making it suitable to be enjoyed with various seasonings or sauces.
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  Long-grain fragrant rice

  Long-grain fragrant rice is an indica rice with slender grains that become soft and aromatic when cooked. Main ingredient: long-grain fragrant rice. Preparation: rinse, soak in water, then steam or cook until tender in an electric rice cooker or pot.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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