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Wenchang Bridge Lu Si Fen (Wei Gong Cun Branch)

小吃快餐 · ⭐ 4.2

Basement Level 1, Tower C, Weibo Times Plaza, Jiuzhou Flavor Food Street

Dishes

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  Summer Refreshing Mung Bean Soup

  Mung bean soup is made primarily from mung beans, soaked and then boiled with water, simmered until the beans bloom, and sweetened with rock sugar. It's a refreshing, sweet soup often enjoyed for cooling down in summer.
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  Signature Soup Snail Noodles

  Signature original soup snail rice noodles are made by simmering fresh snails to create a rich broth, then adding rice noodles, pickled bamboo shoots, fried tofu skin, peanuts, and wood ear mushrooms. The broth is deeply flavorful, the rice noodles are smooth and chewy, and the toppings are abundant.
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  Liuzhou Traditional Pig Trotter

  Traditional Liuzhou pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then stewed with spices like star anise, cassia bark, and bay leaves until tender and flavorful. Some recipes add soy sauce and rock sugar for a glossy red finish.
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  Fried Scallion

  Fried scallion is a crispy side dish made by frying sliced green onions in oil, commonly used as a garnish or accompaniment in Chinese cuisine.
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  Fried Pig Feet

  Fried pig trotters is a delicacy made primarily from pig trotters. First, clean and cut the pig trotters into pieces, then marinate them with a seasoning to infuse flavor. Next, fry the marinated pig trotters in hot oil until golden and crispy. Finally, remove them from the oil and serve.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Fried Egg

  Fried egg is a dish primarily made with eggs as the main ingredient. The preparation method involves beating the eggs and mixing them with appropriate seasonings, then pouring the mixture into hot oil to fry until golden and crispy. The fried egg pieces are crunchy on the outside and tender on the inside, offering a rich and satisfying texture.
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  Old Brown Sugar Mung Bean Soup

  Old brown sugar mung bean soup uses mung beans and old brown sugar as main ingredients. Boil washed mung beans until soft, then add old brown sugar until dissolved, resulting in a deep brown broth with rich sweetness. No additional ingredients are added to preserve the natural flavors.
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  Bamboo Shoots with Greens

  Luo Si Tang Qing Cai is a dish featuring snails and greens as main ingredients. After cleaning, snails and greens are quickly blanched in boiling water, infusing the broth with snail flavor while keeping the greens crisp and tender.
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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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  Duck Feet | Snail Noodles

  A dish combining duck feet and snail rice noodles, featuring duck feet blanched and then stewed or mixed with the noodles to absorb the rich broth, resulting in a soft, flavorful texture.

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