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Chongwa's Street-style Spicy Vegetables · Rice Noodles · Beef Leg

小吃快餐 · ⭐ 4.3

No. 63 Yizhan Ring Road

Dishes

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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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  Spicy Hot Pot

  Danmiao is a dish made primarily from various ingredients such as meat, tofu, and vegetables, prepared by stir-frying and boiling. The ingredients are cooked in a specially prepared spicy broth, then topped with sesame sauce and spices, creating a rich and layered flavor.
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  Beef Rice Noodles

  Beef rice noodles is a dish primarily made with tender beef and细米粉. The preparation involves slicing the beef thinly, marinating it with spices, then cooking it until tender. The cooked rice noodles are mixed with beef broth, and then topped with sliced beef, vegetables, and seasonings.
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  Special Pickled Vegetables

  Spicy kimchi is primarily made from napa cabbage, radish, chili peppers, and garlic, fermented through saltwater soaking and fermentation processes to give vegetables a unique flavor. During preparation, garlic paste, ginger slices, fish sauce, or shrimp paste are typically added to enhance aroma.
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  White Flour Flatbread

  A traditional flatbread made from wheat flour, prepared by kneading, resting, rolling, and cooking on a griddle. It has a soft or crispy texture and is commonly served with dishes.
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  Bowl-by-Bowl Lamb

  A traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
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  Steamed Lamb with Rice Flour

  Steamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
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  Mutton Rice Noodles

  Lamb rice noodles are made with fresh lamb and细米粉 as the main ingredients. The lamb is carefully stewed, resulting in tender meat and rich broth. The fine rice noodles are smooth and fully absorb the lamb broth, offering a delicious taste. Garnished with cilantro and green onions, the dish is enhanced with added flavor.
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  Goat Tripe Rice Noodles

  A dish made with goat tripe and rice noodles, simmered together to create a rich, savory broth that infuses the noodles with deep flavor.
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  Mutton Bone Soup Pot

  A hearty soup made by simmering mutton bones for hours, served with vegetables like potatoes and carrots. Rich in flavor and perfect for cold weather.
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  Braised Beef Offal with Noodles

  Offal stew is a dish primarily made with beef offal, including beef tripe, intestines, and lungs. After thorough cleaning, the offal is simmered with spices. Common seasonings include ginger slices, scallions, star anise, and cinnamon, which are slowly cooked until the offal becomes tender and fully infused with flavor.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Spicy Braised Lamb Trotters

  Spicy braised lamb trotters, a dish featuring lamb trotters as the main ingredient, are simmered slowly in a seasoned broth with various spices and seasonings after blanching, allowing them to absorb the rich flavors. The finished trotters are tender and flavorful.
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  Sour Cabbage Rice Noodles

  Suancai rice noodles is a dish made with rice noodles, pickled vegetables, and slices of pork or beef. Cook the noodles, then stir-fry or simmer with seasoned pickled vegetables and meat.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.

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