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Huajiao Lu (Wenxiu Street Branch)

小吃快餐 · ⭐ 4.1

Shopfront on Ground Floor, Zhongshi Building, No. 10 Wenxiu Street

Dishes

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  Five-Spice Braised Beef

  A traditional Chinese dish made by slow-cooking beef with five-spice powder and aromatic herbs, resulting in tender, flavorful meat.
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  Cold-Pressed Duck Intestine

  A Sichuan-style cold dish made with duck intestines marinated in spicy and numbing seasonings, offering a bold, crunchy texture and intense flavor.
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  Cold-mixed kelp strands

  Cold seaweed salad is a refreshing dish made primarily from shredded seaweed. First, the seaweed threads are soaked in water to soften them, then mixed with minced garlic, cilantro, soy sauce, vinegar, and chili oil.
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  Vegetarian Hot Pot Platter

  Vegetarian braised platter features tofu skin, bamboo shoots, wood ear mushrooms, seaweed, potatoes, carrots, and more. After blanching, ingredients are simmered in seasoned broth for rich flavor. Colorful and tender or crisp, with deep savory taste.
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  Mango Juice

  Mango juice is made by peeling and pitting ripe mangoes, then blending them in a blender until smooth. Add water or ice cubes as needed and blend until well mixed. A small amount of sugar or honey can be added for sweetness, and milk or coconut milk can be included to enhance the texture.
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  Douben豆 Milk

  A plant-based milk made from soybeans, smooth in texture and rich in protein, suitable for vegans and lactose-intolerant individuals.
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  Braised Chicken Neck in Soy Sauce

  Char siu pork neck bones are marinated and then pan-fried or braised, seasoned with soy sauce, sugar, cooking wine, star anise, and cinnamon to create a rich, glossy glaze.
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  Spicy Duck Leg

  Spicy duck leg dish features duck legs marinated and then pan-fried or braised with chili and Sichuan pepper for a bold, aromatic flavor.
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  Crispy Sweet Skin Duck

  A crispy-skinned duck dish made by marinating, air-drying, and deep-frying the bird until the skin is golden and crunchy, with a sweet-savory flavor.
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  Duck Wings

  Duck wings are a dish made from duck wing parts, blanched and marinated, then cooked using braising, stewing, or frying methods.

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