La Ka Sha Ka
小吃面食 · ⭐ 3.7
No. 209 Nong, Beimen Road, Yushan Town
Dishes
Dai-style Chicken FeetDai-style chicken feet are marinated with aromatic herbs and chili, then served cold for a tangy, spicy flavor.
Cold Rice NoodlesCold rice noodles are a chilled dish made primarily with rice noodles, typically rinsed in cold water and drained, then mixed with shredded cucumber, carrot, bean sprouts, and other vegetables, and dressed with a sauce made from soy sauce, vinegar, chili oil, garlic, and cilantro.
Crispy Tofu with SauceBaojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
Braised Fermented Bean Curd Coated Small TofuBraised Fermented Bean Curd Coated Small Tofu is a dish primarily made with soft tofu. Small cubes of soft tofu are first coated with a thin layer of starch or batter and deep-fried until the exterior turns golden and crispy. Separately, a thick braising sauce is prepared using fermented bean curd (tofu cheese), soy sauce, sugar, and water. The fried tofu cubes are then briefly simmered in the sauce or directly drizzled with it, ensuring an even coating of the flavorful, savory sauce. The dish features a slightly crispy exterior, a tender interior, with the distinctive salty and fermented aroma of the bean curd sauce as its hallmark.
Beef Rice NoodlesBeef rice noodles are made with high-quality rice noodles and a richly simmered beef broth. The noodles are tender and absorb the flavorful soup perfectly, while the beef is succulent and tender, creating a harmonious blend. Garnished with green onions and cilantro, this dish offers an exquisite combination of color, aroma, and taste.
Beef Noodle VermicelliBeef rice vermicelli is a dish made with rice vermicelli as the main ingredient, combined with beef slices and vegetables. Rice vermicelli is a thin rice noodle made by fermenting rice and steaming it. Beef slices are stir-fried or boiled with the vermicelli and seasoned appropriately.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Taro Root NoodlesFern root starch is a noodle-like food made from fern rhizomes, processed through washing, grinding, filtering, settling, and sun-drying. Soak in warm water before eating; it can be served cold, stir-fried, or in soup. It has a smooth, elastic texture.
Spicy and Sour NoodlesSour-spicy cold noodles made from wheat flour, mixed with shredded cucumber and bean sprouts, dressed with a spicy-sour sauce of vinegar, chili oil, garlic paste, soy sauce, sugar, and sesame oil. The dough is washed to separate gluten, the starch water is settled and steamed into thin sheets, cooled, cut into strips, then mixed with seasonings.
Spicy and Sour Duck FeetSour and spicy duck feet is a cold dish made primarily with duck feet, which are blanched and then marinated with chili, garlic, ginger, vinegar, and soy sauce, resulting in a crisp texture and tangy, spicy flavor that stimulates the appetite.
Mushroom Stem PotMushroom Stem Pot is a stew dish primarily made with dried shiitake mushroom stems. Main ingredients include dried mushroom stems, pork (or chicken), ginger slices, scallion sections, and a small amount of seasoning. During preparation, the dried mushroom stems are first soaked, cleaned, and then placed in a clay pot or casserole with cubed meat. Ginger, scallions, and an appropriate amount of water are added, and the mixture is simmered over low heat for a long time until the ingredients become tender and the broth rich. The finished dish has a clear broth, highlighting the distinctive aroma of the mushroom stems and the umami of the meat, with a mellow taste.