Xu's Freshly Caught (Yuehu Qinsheng Branch)
小吃快餐 · ⭐ 3.2
Beside North Gate, Yuehu Qinsheng District D
Dishes
Beef ShankBeef shank is the leg muscle of cattle, mainly consisting of lean meat and connective tissue. It's typically blanched, then simmered slowly in a pot with soy sauce, cooking wine, star anise, cinnamon, and other spices until tender and flavorful.
Pig Ear with WindPig Ear with Wind is a cold dish made mainly from pig ears, which are braised and sliced. It has a crisp texture and a salty, fresh taste, commonly found in Sichuan cuisine.
Tender Beef TripeTender beef tripe is a dish made with beef tripe, cleaned, blanched, and braised. It has a chewy texture and a delicious taste, commonly used in Sichuan cuisine.
Premium Pork ChopPremium pork chop made from high-quality pork loin, marinated and deep-fried to golden crispness, served with a special sauce or salted pepper.
Crispy Bamboo ShootsCrispy bamboo shoots are a dish made primarily from fresh bamboo shoots, which are blanched or pickled, sliced or julienned, then stir-fried, mixed, or cold-mixed. The finished dish is crisp and refreshing, preserving the natural flavor of bamboo shoots.
Duck WingsDuck wings are a dish primarily made with duck wings, typically prepared through marinating, roasting, or stewing. They have a golden appearance, tender meat, and are rich in protein, making them a delicious home-cooked meal or suitable for entertaining guests.
Spicy Braised Beef BonesSpicy Braised Beef Bones is a Chinese dish made with beef bones and spices such as chili and Sichuan pepper, cooked slowly in a braising sauce. It has a rich flavor, tender meat, and a strong spicy taste.
Spicy Braised Pork HeartA Sichuan-style dish made by slow-cooking pork heart in a spicy and aromatic broth with chili, Sichuan pepper, and other seasonings.
Spicy Braised Pork TrottersSpicy braised pig trotters made with pig trotters, blanched and slow-cooked in a seasoned broth with various spices for rich flavor and tender texture.
Spicy Braised QuailA spicy and savory dish made by slow-cooking quail in a rich blend of chili, Sichuan pepper, and aromatic spices.