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Mr. Xia Crab & Shrimp (Beichen Store)

小吃快餐 · ⭐ 3.5

No. 107, Building 4, Wujialing Life Plaza

Dishes

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  Chilled Waved Snail

  Fresh wavy snails are blanched and chilled, then mixed with garlic, cilantro, soy sauce, vinegar, and chili oil for a crisp, refreshing dish.
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  Spicy Crab

  Spicy crab is made with fresh crabs stir-fried in a rich blend of chili, garlic, and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Spicy Cucumber Salad

  Laozhi Cucumber is a cold dish made primarily with cucumber. After washing, the cucumber is sliced or smashed and mixed with a prepared sauce typically consisting of soy sauce, vinegar, sugar, garlic, and chili oil, adjusted to taste.
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  Steamed Crab

  A Chinese dish made by steaming fresh crabs to preserve their natural flavor, typically served with ginger vinegar sauce.
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  Xiangxi Preserved Meat

  Xiangxi preserved meat is a traditional cured food from Xiangxi, Hunan, made primarily from pork, sausages, and bacon. It's prepared by salting, air-drying, or smoking with spices like Sichuan pepper and chili.
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  Old Changsha Style Crawfish Tails

  Fresh crawfish tails stir-fried with a secret spice blend, featuring chili, Sichuan pepper, garlic, and ginger for a bold, spicy flavor.
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  Old Changsha Garlic Cucumber Shrimp Tails

  This dish features fresh shrimp tails as the main ingredient, paired with cucumber and a generous amount of minced garlic. The shrimp tails are cleaned, and the cucumber is cut into strips or chunks. Garlic is stir-fried in hot oil until fragrant, then the shrimp tails are added and quickly stir-fried until they change color. Cucumber is added along with basic seasonings like salt and soy sauce, and everything is stir-fried evenly to absorb the flavors. A small amount of water or broth is added and simmered briefly before reducing the sauce. The dish results in tender shrimp tails, crisp cucumber, and a rich garlic aroma.
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  Old Changsha Konjac Shrimp Tails

  Old Changsha Konjac Shrimp Tails is a Hunan dish primarily made with fresh shrimp tails and konjac. The shrimp tails are cleaned, and the konjac is cut into strips or cubes. Oil is heated in a wok, then ginger, garlic, dried chilies, and other spices are stir-fried until fragrant. The shrimp tails are added and stir-fried until they change color, followed by the konjac. The dish is then braised together. Finally, it is seasoned with soy sauce, cooking wine, and other seasonings before reducing the sauce. The dish has a bright red color, tender shrimp, and smooth konjac that absorbs the flavorful broth.

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