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Hu Xiaopan Small Lobster (Guiqi Branch)

小吃快餐 · ⭐ 4.7

No. 246, Dongzhimen Nei Street

Dishes

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  Shanghai Spicy Crawfish

  Shanghai-style spicy crayfish is a dish made with fresh crayfish as the main ingredient, stir-fried with spices such as Sichuan pepper, dried chili peppers, ginger, garlic, and green onions. First, the crayfish are cleaned and blanched to remove any fishy odor. Then, the spices are sautéed in oil, followed by adding the crayfish and stir-frying. Finally, seasonings are added and the dish is simmered until fully flavored.
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  Chilled Crawfish

  Cold-prepared crayfish is made from fresh crayfish that are cleaned, boiled, and then rapidly cooled to make the meat firm. It is typically braised with spices and seasonings such as Sichuan pepper, star anise, ginger slices, and garlic cloves, then soaked in ice water to enhance its crisp texture.
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  Salted Egg Yolk Lobster

  Salted egg yolk lobster is made with fresh lobster as the main ingredient, stir-fried with salted egg yolk. After cleaning and blanching the lobster, it is mixed and stir-fried with fragrant salted egg yolk, allowing the oil and aroma of the egg yolk to penetrate into the lobster meat, creating a rich and flavorful dish.
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  Steamed Drunk Crab

  Steamed drunken crab is a dish made primarily from fresh crabs, marinated with yellow wine and spices. The crabs are first steamed, then soaked in a specially prepared drunken brine to fully absorb the aroma of the alcohol and seasonings.
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  Xuyi 13-Spice Crawfish

  Xuyi Thirteen-Spice Lobster is made with fresh crayfish as the main ingredient, cooked with a specially prepared thirteen-spice seasoning made from various spices such as star anise, cassia bark, Sichuan pepper, and bay leaves. This allows the crayfish to fully absorb the aromatic flavors, resulting in tender meat and a rich, fragrant taste.
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  Marinated Edamame

  Stewed soybeans in fermented rice wine sauce is a cold dish made primarily from fresh soybeans. After blanching, the beans are soaked in a brine made from yellow wine, soy sauce, sugar, and spices. During preparation, the soybeans retain their tender texture while absorbing the rich aroma of the brine.
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  Premium Thirteen-Spice Lobster

  Premium Thirteen-Spice Lobster features fresh lobsters simmered in a rich blend of thirteen spices, delivering a bold, aromatic flavor with tender meat and a satisfying kick.
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  Garlic Cucumber Salad

  Garlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
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  Plum Wine-Infused Lobster

  The lobster is processed, marinated with plum and rice wine, then slowly simmered over low heat until fully cooked, allowing the lobster to absorb the tangy aroma of the plum and the rich fragrance of the wine, resulting in a fresh and tender texture.
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  Jinhu Garlic Lobster

  Jinhu garlic-style crayfish is made with fresh crayfish as the main ingredient, combined with large amounts of minced garlic, ginger slices, green onion segments, and other辅料, prepared by stir-frying or braising. After processing, the crayfish is stir-fried together with minced garlic, allowing the garlic aroma to fully penetrate the shrimp meat, resulting in a tender texture and rich fragrance.
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  Noodle Side Dish

  A noodle side dish is usually made by combining cooked noodles with vegetables, meat, or soy products, with a mild flavor, suitable to be served with staple food.
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  Braised Large Crab with Yellow Sauce

  Yellow-braised hairy crab is a dish made with fresh hairy crabs as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, and yellow wine, and cooked by simmering. The crabs are cleaned, cut into pieces, and then simmered together with the seasonings in a pot with an appropriate amount of water or broth until fully flavored.
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  Stewed Crawfish

  Yellow-braised crayfish is a dish primarily made with crayfish, which are blanched and then simmered together with seasonings such as scallions, ginger, garlic, chili peppers, and doubanjiang (fermented broad bean paste). During cooking, soy sauce, cooking wine, and sugar are added to enhance flavor and ensure the crayfish meat remains tender and delicious.

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