Xiao Qian Jia · Lobster BBQ · Night Market Stall (Qianwan Jungon Store)
小吃快餐 · ⭐ 4.2
No. 39 Longpanqiao Road Lane, Zhongjun Building No. 6, 1st Floor (next to Starbucks, adjacent to river)
Dishes
冰镇龙虾冰镇龙虾以鲜活龙虾为主料，经蒸煮或焯水后迅速冷却，使其肉质紧实鲜美。随后将龙虾放入冰水中浸泡，保持其清甜口感和细腻质地。通常搭配特制酱汁或简单调味，如蒜蓉、柠檬汁或芥末酱油，提升风味。
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Headline Pepper and Salt BullfrogHeadline Pepper and Salt Bullfrog is a Chinese dish made with bullfrog as the main ingredient, seasoned with chili peppers and salt. The bullfrog meat is tender and crispy on the outside, with a rich flavor.
Wide Soup SnailA dish featuring snails cooked in a rich, wide soup broth with ginger and scallions for a savory taste.
Wide Soup SnailA Sichuan dish made with fresh snails simmered in a spicy and numbing broth, featuring tender meat and bold flavors.
Spicy Lobster NoodlesSpicy lobster noodles feature fresh lobsters stir-fried with a secret sauce and tossed with chewy noodles, delivering a rich, spicy flavor.
Crispy Pork with Salt and PepperSichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
Salt-and-Pepper Frog LegsSzechuan salt and pepper frog is a dish featuring frogs as the main ingredient. After preparation, the frogs are marinated with wine and ginger to remove fishy odor, then coated in starch and deep-fried until crispy outside and tender inside. Finally, they're stir-fried with garlic, chili, Sichuan peppercorns, and seasoned with salt and pepper for rich flavor.
Chongqing Chili Potato ShredsA classic Sichuan dish featuring shredded potatoes stir-fried with spicy Chongqing chili, delivering a crisp texture and bold, aromatic heat.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Grilled OystersGrilled oysters is a seafood dish with oysters as the main ingredient. To prepare, clean the oysters thoroughly and place them on a grill, then roast over moderate heat. As the temperature rises, the oysters naturally open up, revealing tender and juicy meat. Enjoying them with a specially prepared sauce enhances the rich and varied flavor.
Grilled OystersGrilled oysters made with fresh oysters, cleaned and directly grilled over charcoal until the shells slightly open and the meat is cooked through. Add garlic, vermicelli, chili, or season with soy sauce and lemon juice to taste.
Garlic-Style LobsterFresh lobster stir-fried with abundant garlic, seasoned with soy sauce, sugar, and wine for a rich, savory flavor.
Sichuan Pepper LobsterFresh lobster stir-fried with Sichuan pepper, chili, ginger, and garlic, delivering a spicy and numbing flavor profile.
Spicy CrawfishSpicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.
Pressure Cooker OystersPressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.