Shaxian Snacks (Taishan Road Branch)
小吃面食 · ⭐ 3.3
No. 160-2, Taishan Road
Dishes
Bian Rou DumplingsBian rou dumplings are delicate meat-filled dumplings made with pork and shrimp, boiled in clear broth and served with scallions and sesame oil.
Willow Leaf Steamed DumplingsWillow-leaf steamed dumplings are made primarily from flour and filled with various ingredients such as pork and shrimp. The dough is rolled into a willow-leaf shape, filled with stuffing, and then steamed until cooked. The finished dumplings have a unique shape, and the colorful fillings can be seen through their thin skins.
Fried Sauce NoodlesA traditional Chinese dish made with noodles tossed in a savory fried meat sauce, often served with vegetables.
Braised Beef NoodlesBeef noodle soup is a dish primarily made with beef and noodles. The preparation involves braising beef chunks to create a rich broth, then boiling the noodles and adding them to the soup, garnished with scallions, cilantro, and other seasonings to produce a flavorful and aromatic beef noodle soup.
Stewed Intestine with Rice NoodlesA stir-fried dish made with pork intestines and rice noodles, seasoned with garlic, ginger, and chili for a spicy and savory flavor.
Snow Cabbage and Pork Stir-Fried NoodlesA classic Chinese dish made with snow cabbage, pork strips, and rice noodles, stir-fried together for a savory and satisfying meal.
Stir-Fried Pork and Greens with Rice NoodlesA savory stir-fry dish made with pork strips, fresh greens, and rice noodles, seasoned to perfection.
Vegetable and Pork NoodlesA stir-fried noodle dish made with pork strips, fresh vegetables, and seasoned noodles for a savory and satisfying meal.
Chicken Leg RiceChicken leg rice features chicken legs and rice as its main ingredients. The chicken legs are marinated and then grilled to a golden crisp, served with soft and sticky rice for a rich and satisfying taste.
Duck Leg RiceDuck leg rice is made with fresh duck legs as the main ingredient, paired with fragrant rice steamed together. The duck legs are first marinated to absorb flavor, then simmered with the rice, allowing the rice to absorb the rich essence of the duck for a delicious and satisfying taste.