Xiangjia · Fresh Meat Dumplings (Shachan Branch)
小吃快餐 · ⭐ 4.5
No. 182 Jingshitan Road, Area D, Shanli Residential Community
Dishes
Inkfish Potstickers (Intangible Cultural Heritage)Inkfish potstickers are a traditional snack made with inkfish wrapped in dough and pan-fried. The outer layer is crispy, while the inside is tender, with a fresh and unique flavor of inkfish.
Lemon Chicken FeetLemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Fried MeatFried meat is a dish primarily made with pork. The pork is cut into chunks or slices, marinated with seasonings, then coated in starch or flour before being deep-fried until golden and crispy. The exterior is crunchy while the inside remains juicy.
Beef DumplingsBeef potstickers are made with a dough wrapper filled with minced beef, shaped into a crescent form, and pan-fried until the bottom is golden and crispy while the top remains soft. During preparation, seasonings such as scallions and ginger are typically added, and a small amount of water is introduced during frying to steam the filling until fully cooked.
Special Clay Pot Baked Large Yellow CroakerSpecial Clay Pot Baked Large Yellow Croaker is a dish made with large yellow croaker, seasoned with spices and ingredients, and cooked in a clay pot. Main ingredients include large yellow croaker, ginger, garlic, and scallions, with a fresh and tender texture and rich aroma.
Boiled Shrimp in Salt WaterSaltwater shrimp is a dish made with fresh shrimp, boiled in salted water with ginger and green onions, then drained and served. Simple to prepare, it preserves the shrimp's natural flavor.
Bèn Bean Sprout Stir-fried with Silver FishBenn bean sprouts stir-fried with silver fish, a light and fresh dish combining crisp sprouts and delicate fish.
Cheese-Baked PumpkinCubed pumpkin mixed with cheese and baked in the oven. Features pumpkin and cheese as main ingredients, with cheese melting and coating the pumpkin during baking for a rich outer layer and soft inner texture.- Tea-Plated RoosterA delicately prepared dish featuring tender chicken infused with tea aroma, served on a tea tray for an elegant presentation.
虾仁疙瘩汤虾仁疙瘩汤以虾仁和面粉为主要食材，将面粉加水揉成小面团后搓成小疙瘩，放入沸水中煮熟，再加入虾仁、葱花、姜丝等配料，最后调味煮制而成。
Shrimp DumplingsShrimp potstickers made with fresh shrimp, pork filling, and vegetable bits, pan-fried until golden and crispy on the bottom, soft on top, offering a rich texture contrast.
Bean sprout stir-fried with silver fishBean sprout stir-fried with silver fish is a Chinese stir-fry dish made mainly with bean sprouts and silver fish. The bean sprouts and silver fish are quickly stir-fried to retain their fresh and tender texture, with seasoning mainly using salt and soy sauce.
Spicy Stir-Fried Young RoosterA spicy stir-fry dish made with young rooster meat and chili peppers, known for its bold flavor and tender texture.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish made primarily with fresh clams, stir-fried with chili peppers, ginger, garlic, and other seasonings. First, clean the clams and let them expel sand, then add them to the pan along with sliced chilies, ginger slices, and minced garlic. Add适量 of cooking wine, soy sauce, and a little water, and quickly stir-fry until the clams open.- Golden Roast Pork ShankA premium roast pork shank made by marinating and roasting pork forearms, resulting in a crispy skin and tender meat with rich aroma.
Fresh Pork DumplingsFresh meat potstickers are a Chinese snack made by wrapping a filling of pork and seasonings such as scallions and ginger in dough, then pan-frying. To prepare, place the meat filling into the dough wrapper, shape it into a half-moon, and cook in a flat-bottomed pan with a small amount of oil and water until the bottom is golden and crispy while the top is fully cooked.