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Tanshenjia Secret Small Seafood

小吃快餐 · ⭐ 3.7

400 meters north of the intersection of Tianfu Road and Shengtai East Street

Dishes

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  Spicy Squid with Secret Sauce

  Spicy octopus with secret sauce made from fresh octopus, special seasonings, and aromatic spices. After cleaning and blanching, it's stir-fried with chili, Sichuan pepper, ginger, and garlic for deep flavor. Reddish in color, tender yet chewy, with rich aroma.
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  Spicy Sichuan Potato Slices

  Potato slices blanched, then stir-fried with chili, Sichuan pepper, garlic, ginger, and seasonings like soy sauce, vinegar, and sugar to achieve a flavorful, crisp texture.
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  Spicy Mala Shrimp

  Fresh shrimp stir-fried with a secret spicy and numbing sauce, delivering a bold, aromatic flavor.
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  Spicy and Fragrant Sea Snail

  A Sichuan-style dish made with fresh sea snails stir-fried in a secret spicy and numbing sauce, offering a rich, fiery flavor and tender texture.
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  Spicy Mala Clams

  Spicy clams are made with fresh clams and a secret spice blend, stir-fried with chili and Sichuan pepper. After cleaning, clams are cooked with scallions, ginger, garlic, and doubanjiang to absorb the rich spicy flavor.
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  Spicy Mapo Broccoli

  Fresh broccoli stir-fried with a secret spicy sauce, delivering a crisp texture and bold numbing-spicy flavor.
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  Spicy Sichuan Preserved Vegetable

  A cold dish made from preserved vegetables seasoned with chili and Sichuan pepper, offering a crisp texture and bold spicy flavor.
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  Spicy Secret-Recipe Razor Clams

  Spicy and flavorful snails made with fresh snails and secret seasoning, stir-fried with chili and Sichuan pepper for a rich numbing-spicy taste.
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  Spicy Mala Green Bamboo Shoots

  Spicy麻辣青笋 is a dish made from fresh bamboo shoots stir-fried with chili, Sichuan pepper, and other seasonings. The bamboo shoots are blanched, then stir-fried with a secret sauce to absorb the spicy flavor.
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  Spicy Sichuan Lobster Tails

  Spicy lobster tails are made with fresh lobster tails, seasoned with a secret sauce, chili, Sichuan pepper, ginger, garlic, and other spices. The tails are first blanched to remove fishy odor, then stir-fried with aromatics to absorb the rich spicy flavor.

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