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Tianma First Cold Dishes & Hot Spicy Luoyang Steam Vegetables (Hunan Normal University Tianma Student Apartment Branch)

小吃快餐 · ⭐ 3.5

Tianma Student Apartment, Hunan Normal University

Dishes

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  Cold Noodles and Cold Vermicelli

  A refreshing summer dish made with cold noodles or rice vermicelli, mixed with vegetables and sesame sauce for a tangy, satisfying bite.
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  Braised Duck Leg

  Braised duck leg is a traditional dish primarily made with duck legs. The preparation involves washing the duck legs, marinating them in a specially prepared braising sauce, and then simmering them to allow the meat to fully absorb the rich flavors of the sauce. The finished braised duck leg has a deep color, tender and juicy meat, and an aromatic, savory fragrance.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Pork Ear Tips

  Pork ear tips are a delicacy made from the tender tip of pork ears, often braised or chilled and seasoned with spicy sauces for a crunchy texture and bold flavor.
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  Steamed White Flour Bun

  Steamed white flour buns are made by fermenting wheat flour with yeast, then steaming the dough. The flour is mixed with water and yeast, kneaded into a dough, left to rise until it expands, then shaped and steamed.
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  Vegetarian Rolled Chicken

  A vegetarian dish made by wrapping a filling of mushrooms, carrots, and other vegetables in tofu skin and steaming it, mimicking the texture and appearance of chicken.
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  Crispy Lettuce

  Crisp lettuce is a cold dish made primarily with lettuce. Peel and slice or shred fresh lettuce, salt it briefly, squeeze out the water, then mix with garlic, vinegar, sesame oil, a little sugar, and chili oil. It's refreshing and retains the natural flavor of the lettuce.
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  Garlic Shoots

  A simple and refreshing dish made from thinly sliced garlic shoots, often lightly blanched or served raw with seasonings.
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  Fiddlehead Fern

  Fern菜 is a wild vegetable, mainly using tender stems as ingredients. After picking, it needs blanching to remove bitterness. It's commonly stir-fried with腊肉, garlic, and chili, or served cold or stewed, with a crisp and tender texture.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Leek

  Leek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
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  Duck gizzard

  This duck gizzard dish uses fresh duck gizzards as the main ingredient, which are carefully processed and marinated with appropriate seasonings. During cooking, you can choose methods such as stir-frying, grilling, or boiling to ensure the gizzards absorb flavor while maintaining a tender texture.

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