Xianlai Yichuan (Xiaoshi Branch)
小吃快餐 · ⭐ 3.5
No. 42-1 Dongmen Street

Dishes
Tempura ShrimpFried shrimp coated in a light batter and deep-fried until crispy, served with tempura sauce or lemon.
Tempura FishA Japanese dish featuring fresh fish coated in a light batter and deep-fried until crispy, served with tempura sauce.
Fried Small Yellow CroakerFried small yellow croaker is a deep-fried dish primarily made with small yellow croaker. After cleaning the fresh fish, marinate it with cooking wine and salt for a while, then coat it lightly with starch or batter before frying in hot oil until golden and crispy.
Fried Beef TendonFried beef tendon is a dish featuring beef tendon as the main ingredient. After soaking and blanching, the tendon is coated in starch or batter and deep-fried until golden and crispy. The result is a crunchy exterior with a tender, elastic interior.
Crispy Quail Egg with Tiger SkinA Chinese deep-fried snack made with quail eggs that are fried until their skin becomes wrinkled like tiger stripes, then seasoned for a savory and crispy bite.
Crispy Fried Chicken LegA crispy fried chicken leg made with marinated thigh meat, coated in batter and deep-fried until golden and crunchy on the outside, tender and juicy inside.
Golden Butterfly ShrimpFresh shrimp are deveined and scored, then coated in a special batter and deep-fried until golden and crispy, resembling butterfly wings with a tender interior.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Fried Chicken Collar BonesA dish made by marinating chicken collar bones, coating them in batter, and deep-frying until crispy and tender.
Spicy Meat StripsSpicy meat strips are made from pork tenderloin, marinated and stir-fried with chili and Sichuan pepper for a bold, aromatic flavor.