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Xia Kaixin Shrimp (Siwei North Road Store)

小吃快餐 · ⭐ 3.6

No. 3, Siwei North Road, Annex No. 31

Dishes

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  Dry Pot Prawns

  A spicy Sichuan dish featuring fresh prawns stir-fried in a dry pot with vegetables and aromatic spices.
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  Spicy Pot Chicken

  Dry 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.
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  Spicy Crawfish Tails

  Fresh crawfish tails stir-fried with a secret spicy chili sauce, seasoned with Sichuan peppercorns, dried chilies, ginger, and garlic for a rich, aromatic flavor.
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  Preserved Vegetable Braised Pork

  Mei 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.
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  Spicy Dry Pot Rabbit

  A spicy Sichuan-style dish made with rabbit meat and vegetables, stir-fried in a dry pot with chili and aromatic spices.
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  Sweet and Sour Crawfish

  Sweet and sour crawfish with heads and gills removed, deveined and stir-fried in a tangy sauce, offering a balanced sweet and sour flavor.
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  Spicy Marinated Chicken Feet

  Chicken feet are marinated in a spicy, aromatic broth made with Sichuan peppercorns, chili, and traditional Chinese spices, resulting in a bold, numbingly delicious snack.
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  Garlic Flavor Lobster

  Fresh lobster stir-fried with abundant garlic, delivering a rich aroma and spicy-savory flavor.
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  Spicy Snail Stir-fry

  Spicy 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.
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  Spicy Clam Meat

  Spicy 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.

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