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Jixiangke (Guanghaiwei RT-Max Branch)

小吃快餐 · ⭐ 3.4

First Floor, RT-Mart Guanghaiwei Branch, elevator exit at supermarket

Dishes

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  Braised Duck Neck

  Soy sauce duck neck is a dish primarily made with duck neck. The duck neck is first marinated, then slowly simmered in a specially prepared braising sauce until fully flavored. Finally, it is dried and cut into bite-sized pieces.
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  Red Sausage

  Sausage made primarily from pork, mixed with starch and seasonings, then stuffed into casings and cooked by steaming or smoking. It has a red color, firm texture, and smooth taste.
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  Shanghai-style Eel

  A classic Shanghai dish made by braising fresh eel with sugar, soy sauce, and yellow wine to create a rich, glossy flavor.
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  Pepper-flavored Tofu Skin

  A dish made with tofu skin stir-fried with peppers and spices, offering a fragrant and slightly spicy flavor.
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  Vegetarian Duck

  A plant-based dish made from tofu skin, marinated and steamed to mimic the texture and flavor of duck.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Spicy Boneless Chicken Feet

  Spicy boneless chicken feet made with chili, garlic, and ginger for a bold, flavorful bite.
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  Spicy Boneless Duck Feet

  Spicy boneless duck feet stir-fried with chili and Sichuan pepper, offering a rich, numbingly spicy flavor.
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  Spicy Prawn Stir-fry

  Spicy Prawn Stir-fry is made with fresh prawns and seasoned with chili, Sichuan pepper, ginger, garlic, and green onion. After cleaning the prawns, sauté the spices in oil, stir-fry the prawns until they change color, add seasonings, simmer to infuse flavor, then reduce the sauce.

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