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Qiao Xiaohong Hand-Torn麻椒 Chicken (Luquan Store)

小吃快餐 · ⭐ 3.9

East-side street-level commercial unit, 50 meters south of the main gate of Longhai New District, South Hailong Street

Dishes

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  Braised Duck Wings

  Stewed duck wings is a dish primarily made with duck wings, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
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  Finger-Licking Chicken Wings

  Finger-licking chicken wing tips marinated, deep-fried to crispy perfection, then coated in special sauce or seasoned powder for rich flavor and crunchy texture.
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  Braised Beef Tendon

  A dish made by slowly simmering beef tendon until tender, resulting in a rich and savory flavor.
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  Secret-Recipe Hand-Torn Sausage

  A traditional Chinese snack made by stuffing pork into pig intestines, then steaming until tender and flavorful—often served with garlic sauce and chili oil.
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  Spicy Duck Gizzard

  Spicy duck gizzard is a dish made primarily with duck gizzards, sliced after cleaning and stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion for aroma. High-heat quick stir-frying keeps the gizzard tender while absorbing the spicy flavor.
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  Spicy Duck Neck Bones

  Spicy duck neck bones dish made by blanching duck bones and stir-frying with chili, Sichuan pepper, ginger, and garlic. The meat is firm and flavorful, absorbing the seasoning deeply.
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  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.
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  Spicy Duck Leg

  Spicy duck leg is a dish made primarily with duck legs, seasoned with various spices and chili peppers. The duck legs are first marinated to absorb the flavors, then fried or roasted until golden and crispy. Finally, they are stir-fried with a spicy and numbing seasoning, resulting in an appealing color and aroma.

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