Close

Du Xiaowei Fried Chicken (Dao Bei Xiao Shi Branch)

小吃快餐 · ⭐ 3.5

30 meters south of the intersection of Santian Road and Xiaoyi Road, on the west side of the road

Dishes

• 

  Braised Chicken Thighs

  Braised chicken drumsticks made with soy sauce, star anise, cinnamon, and bay leaves, resulting in a richly colored, tender, and flavorful dish.
• 

  Fried Pork Ribs

  A Chinese dish made by frying marinated pork ribs until crispy and tender.
• 

  Fried Whole Chicken

  Fried whole chicken is a dish made with a whole chicken, marinated and coated in starch or batter before frying in hot oil until the skin turns golden and crispy, while the meat stays tender and juicy.
• 

  Fried River Shrimp

  Fried river shrimp is a dish made primarily from fresh river shrimp, which are marinated and then deep-fried. The river shrimp are cleaned thoroughly, seasoned with spices to absorb flavor, and then fried in hot oil until golden and crispy.
• 

  Fried White Cloud Mushroom

  A dish made by frying white cloud mushrooms after marinating and coating them in batter, resulting in a crispy exterior and tender interior.
• 

  Fried Chicken Cubes

  A dish of chicken cut into cubes and deep-fried until crispy, commonly seasoned with salt and pepper or spices.
• 

  Fried Chicken Wings

  Fried chicken wings is a dish made primarily from chicken wing sections, marinated and then deep-fried at high temperature until golden and crispy. The outer skin is crunchy while the meat inside remains tender and juicy, making it a favorite among diners.
• 

  Fried Chicken Thigh

  Fried chicken thighs are a dish made primarily from chicken thighs, marinated and then deep-fried until golden and crispy. The chicken thighs are first seasoned with spices to absorb flavor, then coated or dipped in batter, breadcrumbs, or similar coatings before being fried in hot oil until the exterior is crunchy and the meat inside remains tender and juicy.
• 

  Duck Neck

  Duck 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.

Reviews