Close

Jue Wei Water Boiled (Xifeng Time Branch)

小吃快餐 · ⭐ 4.1

West Unit, No. 732 Fangcao Road, Xianghu New City

Dishes

• 

  Boiled Rice Noodles in Spicy Sauce

  A spicy Sichuan dish made by boiling rice noodles with pork, vegetables, and a rich chili-pepper sauce.
• 

  Sichuan-style Boiled Beef Balls

  A spicy Sichuan dish featuring beef balls cooked in a fiery broth with vegetables, known for its bold, numbing heat and rich flavor.
• 

  Spicy Boiled Tofu Skewers

  Skewered tofu strips boiled in a spicy broth with chili, Sichuan pepper, and garlic for a bold, numbing flavor.
• 

  Fried Small Yellow Croaker

  Deep-fried small yellow croakers are a dish made primarily from small yellow croakers. After cleaning and marinating, they are lightly coated in starch or flour and fried in hot oil until golden and crispy.
• 

  Fried Rice Cake

  Fried rice cake is a traditional snack made from glutinous rice cakes, sliced and deep-fried until crispy outside and soft inside, often served with sweet soy sauce or chili paste.
• 

  Deep-Fried Handmade Lotus Root Meatballs

  Deep-Fried Handmade Lotus Root Meatballs are a Chinese dish primarily made from fresh lotus root and minced pork. The lotus root is washed, peeled, and grated or finely chopped, with excess moisture squeezed out. It is then mixed with minced pork, along with seasonings such as minced scallion and ginger, salt, white pepper, light soy sauce, and starch, and stirred vigorously in one direction until the mixture becomes cohesive. The mixture is then shaped by hand into uniformly sized balls. Sufficient cooking oil is heated to a medium temperature (around 150-180°C), and the meatballs are added one by one. They are fried over medium-low heat until set and golden brown, then removed. Optionally, they can be fried again at a higher temperature for a crispier exterior. The finished dish features a crispy outside and tender inside, with the fragrant, slightly crunchy texture of lotus root.
• 

  Deep-Fried Wangzhongwang Sausage

  A Chinese snack made by deep-frying Wangzhongwang sausage until golden and crispy, with a savory and tender interior.
• 

  Fried Water Spinach

  A Chinese dish made by frying water spinach, resulting in a crispy texture with a fresh vegetable flavor.
• 

  Fried Lamb Skewers

  Lamb skewers are made from fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. Then, the lamb skewers are placed into a preheated oil pot and fried until golden and crispy. Finally, an appropriate amount of seasoning is sprinkled on them to enhance the flavor.
• 

  Crispy Pork Cutlet

  A Chinese dish made by frying thin strips of pork belly coated in starch until golden and crispy, offering a crunchy exterior and tender interior.
• 

  油炸面筋串

  油炸面筋串是以面筋为主要食材，将面筋切成小块后穿在竹签上，放入热油中炸至表面金黄酥脆而成。成品外酥里嫩，口感丰富。
• 

  Crispy Fried Chicken Cutlet

  Fresh chicken breast marinated and deep-fried to golden crispness, with tender meat inside.

Reviews