Shaxian Snacks (Hesha Road Store)
小吃快餐 · ⭐ 3.6
No. 689, Hesha Road
Dishes
Suntory Pure DraftA Japanese craft beer made from premium malt, hops, and natural spring water, offering a clean and refreshing taste with fine foam.
Five-Spice Duck Leg RiceA savory dish featuring tender duck leg simmered in five-spice seasoning, served over steamed rice.
Delicious Chicken Leg RiceDelicious chicken leg rice features tender chicken thigh, steamed rice, and vegetables in a savory sauce.
Steamed DumplingsSteamed dumplings are a traditional delicacy made with wheat flour wrappers filled with various ingredients and steamed to perfection. The dumpling skins are thin yet generous in filling, offering a rich, satisfying taste and abundant nutrition.
Sauce-Flavored Pork Cutlet RicePork cutlet marinated and pan-fried, then simmered in a savory sauce and served over rice.
Sour Cabbage and Egg Fried RiceA hearty fried rice dish made with sour cabbage, eggs, and leftover rice, stir-fried together for a tangy and satisfying meal.
Fresh Meat DumplingsFresh meat dumplings are made with pork filling and seasoned with scallions, ginger, and other spices, shaped into small dumplings. The wrappers are thin and the filling is tender, with a clear and delicious broth. This dish is one of the traditional Chinese breakfast options and also suitable as a light meal or late-night snack.
Egg Fried Rice NoodlesEgg fried rice noodles is a home-style dish made primarily with eggs and rice noodles. The preparation is simple: first cook the rice noodles and set them aside, then scramble and cook the eggs, and finally stir-fry them together with the noodles. Season with an appropriate amount of salt and soy sauce.
Pigeon SoupPigeon soup is primarily made with pigeon, combined with nourishing ingredients such as goji berries and red dates, and slowly stewed. The broth is clear and bright, the meat is tender and flavorful, fully capturing the essence of the ingredients.
Golden Fried Rice with EggsGolden fried rice made with rice and eggs, enhanced with scallions and carrot cubes, stir-fried in a hot pan using cold oil to separate the eggs before mixing with leftover rice for distinct grains and a golden hue.