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Zhangji Qianjiang Oil-Braised Large Shrimp · Turtle Chicken · Bullfrog

小吃快餐 · ⭐ 3.9

No. 150-8, Silian Road

Dishes

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  Wanzhou Grilled Boneless Basa Fish

  Premium boneless basa fish from Wanzhou is marinated and slow-grilled over charcoal. The flesh is tender and juicy, with a slightly crispy skin and rich aromas of spices and roasting.
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  Cucumber Salad

  A refreshing cold dish made with sliced cucumbers seasoned with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar for a tangy and savory flavor.
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  Signature Softshell Turtle Stew

  A rich stew made with fresh softshell turtle, chicken, ham, and mushrooms, slowly simmered to perfection.
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  Stir-Fried Spicy Crawfish

  Fresh crawfish stir-fried in oil with spicy seasonings like chili and Sichuan pepper, resulting in a rich, aromatic dish.
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  Leizhou Lamb Stew

  A nourishing lamb stew made with fresh lamb and medicinal herbs like codonopsis and astragalus, slow-cooked to perfection for a rich, savory flavor.
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  Garlic-Style Crawfish

  Garlic shrimp is a dish made with fresh crayfish as the main ingredient, stir-fried with large amounts of minced garlic, ginger slices, chili peppers, and other seasonings. First, clean and blanch the crayfish to remove any fishy odor, then sauté minced garlic and auxiliary ingredients in oil, add the crayfish and stir-fry, finally season and reduce the sauce to allow the garlic aroma to fully blend with the shrimp meat.
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  Shrimp Noodles

  A dish of fresh shrimp and cooked noodles tossed with garlic, ginger, and scallions for a savory flavor.
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  Chongqing Cured Pork Trotter

  A traditional Sichuan dish made from pork trotters that are cured, air-dried, and slowly stewed to achieve a rich, savory flavor with a hint of spice.
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  Leizhou Lamb Stew

  A Cantonese specialty featuring slow-cooked lamb with radish and spices, resulting in tender meat and rich broth.
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  Spicy Chicken Stew

  Spicy chicken stew is made with chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and green onion. Chicken pieces are simmered in a clay pot with water or broth until tender and the sauce becomes rich.

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