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Rou Shizi Pickled Delicacies (Mochi Apartment Store)

小吃快餐 · ⭐ 3.7

No. 7, Yumiao Road, Chadianzi Subdistrict, Annex No. 8

Dishes

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  凉拌口水鸡

  凉拌口水鸡是一道以鸡腿肉或整鸡为主料，煮熟后撕成条状，加入蒜末、姜末、葱花、辣椒油、花椒粉、酱油、醋、糖、香油等调料拌制而成的凉菜。鸡肉鲜嫩，调料丰富，口感层次分明。
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  Braised Goose

  Braised goose is a dish made primarily from goose meat, marinated and slowly cooked in a special braising sauce. The sauce typically includes soy sauce, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions to infuse the meat with rich flavor and aroma.
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  Spiced Pig Ear Salad

  A cold dish made from sliced boiled pig ears mixed with garlic, chili oil, and cilantro for a spicy and crunchy texture.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Garlic Duck Wings

  A dish made with duck wings stir-fried with plenty of garlic, resulting in a rich, aromatic flavor and tender meat.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
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  Spicy Rabbit Heads

  Spicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
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  Spicy Chicken Tips

  A spicy Sichuan dish made with chicken breast or thigh, stir-fried with chili and Sichuan pepper for a numbing, fiery flavor.
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  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.

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