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Yong'an Flavor Snacks (Tonghu Road)

特色菜 · ⭐ 4.2

Shop No. 14, Buildings 6–7 (connected), Hanglong Garden, No. 129, Tonghu Road

Dishes

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  Stuffed Intestines

  A traditional Chinese dish made by stuffing pig intestines with seasoned meat or offal, then steamed or stewed for a rich, savory flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan-Style Duck Gizzard in Boiling Sauce

  A Sichuan-style dish featuring duck gizzards cooked in a spicy broth with chili and Sichuan peppercorns, known for its numbing heat and tender texture.
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  Yongan Rice Noodles

  A traditional Fujian dish made from thick rice noodles served in a savory pork bone broth, topped with minced meat, fish balls, and egg sheets.
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  Pickled Pepper Chicken

  A Sichuan dish made with fresh river chicken stir-fried with pickled chili peppers and spices, offering a spicy and tangy flavor.
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  Live Meat

  A dish made with fresh pork or beef tenderloin, quickly stir-fried after marinating, resulting in tender and smooth texture.
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  Stir-fried Sweet Potato Leaves

  A simple and healthy dish made by stir-frying sweet potato leaves with garlic and chili, resulting in a fresh and savory flavor.
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  Pork Liver Soup

  Pork liver soup is a soup made primarily with fresh pork liver, simmered with ingredients such as ginger slices and green onion segments. The preparation method is simple: first, slice the pork liver and marinate it with cooking wine and light soy sauce; then, place the marinated liver together with ginger slices and green onion segments into a pot, add water, and simmer until the liver is fully cooked.
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  Dried Bamboo Shoots

  Dried bamboo shoots are made by blanching fresh bamboo shoots and then sun-drying or drying them. The main ingredient is bamboo shoot. First, peel and slice the shoots, cook until tender, then dry completely for storage and later use.
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  Lychee Pork

  Lychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
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  High Soup Rice Noodles

  A Cantonese dish featuring rice noodles served in a rich broth made from pork or chicken bones, often with minced meat and shrimp.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
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  Duck Blood and Spinach Soup

  Duck Blood and Spinach Soup is a soup dish primarily made with duck blood and fresh spinach. The duck blood is cut into cubes and blanched in boiling water to remove any gamey taste. Spinach is washed and cut into sections. Water or broth is brought to a boil in a pot, the prepared duck blood cubes are added and cooked until done. Then, the spinach sections are added and quickly blanched until they turn tender and bright green. Finally, it is seasoned simply with salt, white pepper, etc. The soup has a clear appearance with tender duck blood and refreshing spinach.

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