Qianshang Moli Xiangya Jingwang (Longda Shan Avenue Branch)
小吃快餐 · ⭐ 3.4
Shop No. 19, Floors 1–2, Building 4, Lian She Residential Community, Chang'an Street
Dishes
Spicy Stir-Fried PrawnsDry Pot Shrimp is made with fresh shrimp as the main ingredient, stir-fried with various spices and vegetables. First, the shrimp are cleaned thoroughly, then stir-fried together with garlic, ginger slices, dried chilies, and other seasonings. Finally, soy sauce and cooking wine are added to enhance flavor, and the dish is served in a heated iron pot to maintain its temperature and texture.
Dry Pot Duck FeetA Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Secret-Recipe Lobster TailsSecret recipe lobster tails are made from fresh lobster tails, which are cleaned and marinated in a special sauce before being steamed or pan-fried. The sauce typically includes doubanjiang (fermented broad bean paste), garlic, ginger slices, green onion segments, and various spices, allowing the lobster tails to fully absorb the rich flavors.
Air-Dried Duck Collar BonesAir-dried duck collar bones is a dish made primarily from duck collar bones, marinated and then air-dried or sun-dried. The bones are seasoned, then dried naturally or at low temperature to remove moisture, resulting in firm texture and rich flavor.
Duck WingsDuck wings are a dish primarily made with duck wings, typically prepared through marinating, roasting, or stewing. They have a golden appearance, tender meat, and are rich in protein, making them a delicious home-cooked meal or suitable for entertaining guests.
Duck StomachDuck stomach is made from duck's stomach, cleaned and blanched, then braised, stewed, or served cold. Commonly slow-cooked with seasonings to make it soft and flavorful.
Duck TongueDuck tongue is a dish made from duck tongues, carefully prepared through various cooking methods. Typically, the duck tongues are first cleaned thoroughly and then marinated to absorb flavors. During cooking, they can be grilled, braised, or stir-fried, resulting in a crispy exterior and a tender, juicy interior.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.
Spicy Duck NeckSpicy duck neck is a dish primarily made with duck neck, which is first blanched and then simmered with various spices, chili peppers, Sichuan peppercorns, and other seasonings to achieve deep flavor and a rich spicy-numbing taste.
Spicy Duck LegSpicy duck leg is a dish made primarily with duck legs, seasoned with various spices and chili peppers. The duck legs are first marinated to absorb the flavors, then fried or roasted until golden and crispy. Finally, they are stir-fried with a spicy and numbing seasoning, resulting in an appealing color and aroma.