Xiao Wei Fried Chicken (Yuanding Street Store)
小吃快餐 · ⭐ 3.7
No. 8, Yuanding Street
Dishes
Braised Chicken ThighsBraised chicken drumsticks made with soy sauce, star anise, cinnamon, and bay leaves, resulting in a richly colored, tender, and flavorful dish.
Fried Big CarpA traditional Chinese dish made by frying a fresh big carp until crispy and tender, with a golden crust and flavorful meat.
Fried Chicken SkinFried chicken skin is a snack made primarily from chicken skin. The preparation method involves cleaning the chicken skin thoroughly, marinating it to infuse flavor, and then frying it in hot oil until golden and crispy. The finished product has an appealing color and a deliciously crunchy texture.
Delicious Chicken RibsMarinated chicken ribs fried to crispy outside and tender inside, served with special sauce or directly seasoned for rich flavor. Main ingredients: chicken ribs and seasonings.
SausageSausage is a meat-based processed food made by grinding and cutting meat, curing it, adding seasonings, stuffing it into casings, and then drying or baking it.
Crispy Chicken StripsFresh chicken breast strips coated in batter and deep-fried to golden crispiness, offering a tender interior and crunchy exterior.
Spicy Chicken TipsSpicy chicken wing tips is a dish made primarily from chicken wing tips, seasoned with various spices and chili peppers. First, the wing tips are washed and marinated, then deep-fried in hot oil until golden and crispy. Finally, they are stir-fried with spices and chili peppers to allow the wing tips to fully absorb the spicy and numbing flavors.
Spicy Chicken GizzardSpicy chicken gizzards is a dish primarily made with chicken gizzards. After cleaning and slicing, the gizzards are marinated with cooking wine and ginger slices to remove any fishy odor, then stir-fried together with chili peppers, Sichuan peppercorns, and other seasonings. The finished dish has a bright red color, a crisp and tender texture, and a rich spicy flavor.
Spicy Duck FrameSpicy duck frames are made by blanching duck bones, then stir-frying with chili, Sichuan pepper, and other spices, followed by stewing with fermented bean paste, ginger, and garlic. The meat is firm, richly flavored, spicy with a numbing kick, and highly aromatic.