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Guan Zhong Yan Ji Fen Cheng Rou (Jiaotong University Store)

小吃面食 · ⭐ 4.1

No. 28, Xingqing Road

Dishes

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  Five-Spice Steamed Pork

  A traditional Chinese dish made by steaming marinated pork belly with five-spice powder and rice flour until tender and fragrant.
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  Hand-Kneaded Noodles

  Hand-kneaded noodles are made by rolling dough into thin sheets, commonly used in cold noodle dishes or stir-fries.
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  Handmade Yeast-leavened Lotus Leaf Pancake

  Made from naturally leavened dough, this thin, lotus-leaf-shaped pancake is soft and elastic, traditionally served with braised meats or stir-fries.
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  Jingyang Mixed Stew

  A traditional dish from Jingyang made with pork, tofu, potatoes, and carrots, slow-cooked to create a rich and savory flavor.
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  Fresh Meatball Soup

  Shengcuan Wanzi Tang is a dish made from meat balls primarily using pork or beef, quickly cooked by blanching in clear soup. The main ingredients include lean meat, scallions, ginger, egg white, and starch. The broth is typically made from plain water or bone stock, seasoned with a small amount of salt. To prepare, the meat mixture is stirred until it becomes elastic, then shaped into balls and directly dropped into boiling water to cook.
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  秘制咸菜

  秘制咸菜以新鲜蔬菜（如萝卜、白菜或芥菜）为主料，经过清洗、切条或切片后，用盐腌制数小时至一夜，再加入调味料（如辣椒、蒜、姜、花椒等）进行二次腌制，密封发酵数天至一周，使蔬菜入味并产生独特风味。
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  Honey Glutinous Rice Cake

  A traditional Chinese dessert made from glutinous rice flour and honey, steamed and chilled to a soft, sweet texture.
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  Stewed Bean Noodles

  Bean焖面 is a dish primarily made with green beans and noodles. The preparation involves cutting the green beans into segments, stir-frying them with seasonings, then adding the noodles and simmering until the noodles are fully cooked and have absorbed the sauce.
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  Spicy Steamed Pork

  A spicy Sichuan dish made by steaming pork with chili and Sichuan pepper, resulting in a tender and numbingly flavorful meat.
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  Spicy Rice Noodles

  Spicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.

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