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Shai Shi Feng Wei Zhai (Gan Jia Gu Dian)

小吃快餐 · ⭐ 3.9

No. 21 Ganjiakou North Street, Ganjiakou Residential Building, 1st Floor, Ground-Level Commercial Unit

Dishes

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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Chai's Small Bowl Meat

  Chai's small bowl meat is a dish made primarily with pork, typically using pork belly cut into pieces and steamed in small bowls with seasonings like soy sauce, cooking wine, and ginger.
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  Chai's Pickled Vegetables

  Chai's pickles are primarily made from fresh vegetables such as cabbage and radish. After washing and cutting, they are fermented in a specially designed pickle jar using brine. Through the natural action of lactic acid bacteria, the vegetables become crisp and sour with a unique flavor.
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  Chai-style Braised Beef

  Chai's braised beef is a dish made from high-quality beef, carefully marinated and slowly stewed with a unique sauce. The preparation method includes pre-treating the beef and simmering it for a long time over low heat with a secret sauce until the beef is fully flavored and tender.
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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Blanched bok choy

  Blanching bok choy involves briefly boiling fresh bok choy in hot water to retain its vibrant green color and crisp texture, typically with little or no seasoning.
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  Old Soup Vegetarian Noodles (5 oz)

  Old broth vegetarian noodles made with 5 ounces (about 250g) of noodles, cooked in a rich, slow-simmered chicken or pork bone broth. The noodles are chewy, the soup flavorful, and served with a small amount of greens or bean sprouts—no meat, highlighting the broth's freshness and the noodle's natural taste.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Spicy Beef Noodles

  Spicy beef noodles are made primarily with beef and noodles. The beef is sliced or shredded and stir-fried with chili peppers, Sichuan peppercorns, and other spices. It is then simmered in broth or water until flavorful, and finally served by pouring the cooked beef and sauce over boiled noodles, garnished with chopped green onions or cilantro.
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  Peanut Sauce Radish

  Sesame sauce radish is a cold dish made primarily with white radish. Slice or shred the radish, salt it briefly, squeeze out excess water, then mix with sesame paste, soy sauce, vinegar, garlic, sugar, and a touch of chili oil. Crisp texture with rich flavor.
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  Peanut Sauce Cucumber

  Sesame sauce cucumber is a refreshing cold dish made primarily with cucumber and seasoned with sesame sauce. The preparation is simple: wash the cucumber, gently crush it, cut into pieces, then mix with sesame sauce, vinegar, garlic, and other seasonings.

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