Xia Kaixin Shrimp (Siwei North Road Store)
小吃快餐 · ⭐ 3.6
No. 3, Siwei North Road, Annex No. 31

Dishes
Dry Pot PrawnsA spicy Sichuan dish featuring fresh prawns stir-fried in a dry pot with vegetables and aromatic spices.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Spicy Crawfish TailsFresh crawfish tails stir-fried with a secret spicy chili sauce, seasoned with Sichuan peppercorns, dried chilies, ginger, and garlic for a rich, aromatic flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Spicy Dry Pot RabbitA spicy Sichuan-style dish made with rabbit meat and vegetables, stir-fried in a dry pot with chili and aromatic spices.
Sweet and Sour CrawfishSweet and sour crawfish with heads and gills removed, deveined and stir-fried in a tangy sauce, offering a balanced sweet and sour flavor.
Spicy Marinated Chicken FeetChicken feet are marinated in a spicy, aromatic broth made with Sichuan peppercorns, chili, and traditional Chinese spices, resulting in a bold, numbingly delicious snack.
Garlic Flavor LobsterFresh lobster stir-fried with abundant garlic, delivering a rich aroma and spicy-savory flavor.
Spicy Snail Stir-frySpicy snail is a dish primarily made with snails. First, the snails are cleaned and their internal organs removed, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to allow the snails to fully absorb the spicy and fragrant flavors.
Spicy Clam MeatSpicy clams is a dish made primarily with fresh clams, stir-fried with chili, Sichuan pepper, ginger, and garlic. A touch of cooking wine, soy sauce, and sugar enhances the spicy and numbing flavor.