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Coarse Grain Delicacies (Bianmen Street Branch)

小吃面食 · ⭐ 3.4

Approximately 40 meters southwest of Faku Longshan Market, Jixiang Street

Dishes

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  Five-Spice Peanut Snack

  Five-spice peanuts is a cold dish primarily made with peanuts. After boiling the peanuts until tender and draining off the water, add spices such as star anise, cassia bark, Sichuan pepper, bay leaves, and cloves, along with salt and soy sauce to taste. Simmer gently over low heat until fully infused with flavor, then cool before serving.
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  Salted duck egg

  Salted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
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  Homemade Cold-Blanched Kelp Strips

  A refreshing dish made by mixing blanched kelp strips with garlic, vinegar, and chili oil for a crisp, tangy flavor.
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  Chicken Stewed with Mushrooms and Potatoes

  A classic Northeast Chinese dish featuring chicken, dried mushrooms, and potatoes slowly simmered together for rich flavor and tender texture.
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  Dried Radish Pickle

  Dried radish pickle is made by slicing radish, sun-drying it partially, then salting and fermenting it—resulting in a crisp, savory side dish.
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  Smoked and Tossed Chicken架

  Smoked and mixed chicken frames is a dish using chicken frames as the main ingredient. The frames are first smoked to add a smoky flavor, then mixed with seasonings like soy sauce, sesame oil, garlic, and chili for rich taste.
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
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  Vegetable Bun

  A steamed bun made with vegetable filling, typically including cabbage, carrot, and mushroom, wrapped in a soft dough.
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  Sour Cabbage with Pork Belly and Blood Sausage

  Suancai pork belly and blood sausage is a dish made primarily with pork belly, pickled cabbage, and blood sausage. Pork belly slices are stewed with pickled cabbage, and blood sausage is added at the end to cook through. The dish is typically prepared using water or broth and slowly simmered to blend flavors.

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