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Old Gan's Freshwater Shrimp & River Cuisine (Kaizhou Branch)

川菜 · ⭐ 3.8

Shops Nos. 2053–2057, Kaizhou Pedestrian Street, Jincheng Community (Lao Gan's Crayfish)

Dishes

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  Ginger Frog with Signature Sauce

  A spicy Sichuan dish featuring fresh frog stir-fried with ginger, garlic, and chili for a bold, aromatic flavor.
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  Signature Garlic Crawfish

  Signature garlic shrimp is made with fresh crayfish as the main ingredient, combined with garlic and various spices. The crayfish are carefully prepared first, then stir-fried with garlic, and finally simmered in a specially crafted sauce to fully absorb the aroma of garlic and seasonings.
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  Signature Spicy Crawfish

  Fresh crawfish stir-fried with a secret spice blend and chili, resulting in tender meat and rich spicy flavor.
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  Salted Pepper Crawfish

  A dish made with fresh crawfish stir-fried in salt and pepper, resulting in a crispy texture and savory, spicy flavor.
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  Seafood Feast

  A luxurious dish featuring a variety of fresh seafood, including shrimp, crab, shellfish, and fish fillets, prepared by steaming and stir-frying with garlic to enhance natural flavors.
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  Lotus Root Stewed with Pork Bones

  A traditional dish from Hubei featuring lotus root and pork bones slowly stewed together to create a rich, savory broth with tender, flavorful ingredients.
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  Xiushan Loofah Tips

  A dish made by stir-frying fresh loofah tips with garlic and chili, resulting in a crisp and refreshing taste that highlights the natural flavor of the vegetable.
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  Tieshanping Ma Ma Chicken

  A Sichuan-style dish made with chicken and spices like Sichuan pepper and chili, resulting in a flavorful, spicy, and numbing taste.
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  Spicy Prawn Stir-fry

  Spicy prawns stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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