Shuxiang Li Cold Dishes
小吃快餐 · ⭐ 3.5
No. 6, Building 1, Section 1, Tangwan Community, Yuntan Street
Dishes
Braised EggMarinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
Braised Duck GizzardStewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
Torn ChickenShredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
Hot Braised Chicken ThighsFresh chicken thighs simmered in a secret-spiced broth, tender and flavorful.
Spicy Braised Pig TailsA savory dish made by slow-cooking pig tails in a spicy broth with aromatic spices and seasonings.
Spicy Braised Chicken FeetHot-braised chicken feet is a dish made by blanching chicken feet and simmering them slowly in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, dried chilies, plus soy sauce, rock sugar, and cooking wine.
PeanutsPeanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
Bamboo Shoot and Tofu Stir-fryA dish made with fresh bamboo shoots and tofu, stir-fried or simmered to create a light and nutritious meal.
Duck NeckDuck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.