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Xu Lala's Running Crab (Jialong Building Branch)

其他美食 · ⭐ 4.2

No. 11, Nong No. 1788 Meichuan Road, 1st Floor

Dishes

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  June Yellow Crab

  A seasonal delicacy from Jiangnan, featuring fresh river crabs steamed or braised to highlight tender meat and rich roe.
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  Small River Shrimp

  Fresh river shrimp is the main ingredient in this dish. First, clean the river shrimp and drain off the water. Then, stir-fry with适量 of ginger, garlic, and seasonings until the shrimp turn red and release a fragrant aroma.
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  Peeled shrimp

  Pipi shrimp is a dish primarily made with pipi shrimp, typically prepared by steaming, boiling, or stir-frying. Its特色 lies in preserving the shrimp's tender texture, natural flavor, and rich nutrition.
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  Secret-Recipe Boiled Crawfish

  Special recipe oil-braised crayfish with fresh crayfish, scallions, ginger, garlic, doubanjiang, chili, stir-fried and simmered until flavorful, then reduced to a glossy finish. Bright red color, tender shrimp meat.
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  Crab Claw

  Crab claws are the claw parts of crabs, usually from hairy crabs or sea crabs, cleaned and cooked by steaming, boiling, or braising to retain their tender texture.
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  Spicy Braised Duck Tongues

  A dish made with duck tongues simmered in a spicy braising sauce, resulting in tender and flavorful bites.
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  Fragrant Snail

  Xiang Luo is a dish featuring fresh snails, typically sea or pond snails, stir-fried with scallions, ginger, garlic, chili, and seasonings like soy sauce and cooking wine until the meat is flavorful and tender.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
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  Spicy and Fragrant Scallop

  Spicy and Fragrant Scallop is a Sichuan dish made with scallops and spices such as chili and Sichuan peppercorns. It has a tender texture and a spicy, fragrant flavor with strong stimulation.
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  Spicy Wuhua Shellfish

  Spicy花螺 is a dish primarily made with花螺. After cleaning and blanching the花螺 to remove fishy odor, it is stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. The finished dish has a bright red color, tender螺肉, and a rich flavor.

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