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Tianqiao Chen Pa Chicken and Pork (Huilongguan West Street Store)

小吃快餐 · ⭐ 3.6

No. 85 Xilongguan West Street, Amber Tiandi, 1st Floor (F1)

Dishes

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  Braised Chicken with Smoked Flavor

  Stewed and smoked chicken is a dish made primarily with chicken, using whole chickens or parts like thighs and wings. After marinating, it's simmered or braised until tender, then smoked for added aroma and flavor. Common spices include star anise, cinnamon, and Sichuan pepper.
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  Pork Knuckle

  Pork or beef bones, typically spine or leg bones, are simmered with seasonings after blanching to extract collagen and nutrients into a rich broth. Often cooked with carrots and corn.
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  Smoked Wood Chicken

  Smoked wild chicken is a traditional delicacy, primarily made with wild chicken. After marinating, the chicken is smoked in a specially designed smoker using fruitwood or tea leaves until the meat is fully cooked and well-seasoned.
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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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  Pork head meat

  Pork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
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  Pig's trotter

  Pig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
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  Blood sausage

  Blood sausage is a traditional Chinese snack made by filling cleaned pig intestines with a meat filling composed of pork, starch, and seasonings, then steamed or boiled before serving. The seasoned meat mixture is stuffed into the cleaned pig intestines and heated to set its shape, resulting in a chewy texture with rich layers of flavor.
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  Net-bag Pork Elbow

  Skillet pork knuckle is a dish made primarily from pig's trotter, tied with a net bag and cooked by blanching, stewing, or braising. The finished dish has a bright red color, soft and tender meat, rich but not greasy.

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