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Sigang Breakfast Shop

其他美食 · ⭐ 3.7

Sigung Market, Dongnan Community (Booth No. 14, outer perimeter)

Dishes

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  Bright Lactic Acid Bacteria Drink

  A healthy drink made from fresh milk and lactic acid bacteria, with a slightly sour taste and rich in probiotics for gut health. Prepared by heating milk, adding lactic acid bacteria starter, fermenting at a constant temperature, then chilling.
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  Pumpkin Millet Porridge

  Pumpkin millet porridge is a dish made primarily from pumpkin and millet. The preparation is simple: peel and cut the pumpkin into pieces, then add it together with washed millet to a pot, along with适量 water, and cook until the porridge thickens and the grains are soft.
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  Salty Tofu Pudding

  A traditional Chinese dish made from soft tofu seasoned with salt, scallions, and soy sauce, offering a smooth and savory taste.
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  Salty Crispy Cake

  A savory, crispy pastry made from flour, oil, and salt, often with sesame seeds, baked or fried to a golden finish.
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  甜酥饼

  甜酥饼是一种以面粉、糖、油为主要原料制成的甜点，通过和面、擀皮、折叠或包馅后烘烤而成，成品外皮酥脆，内里柔软，口感香甜。
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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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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Crispy Salted Pork Ribs

  A crispy pork dish made by frying marinated pork ribs in batter and seasoning with salt and pepper for a savory, crunchy texture.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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