Xuyi Wild Buffalo Lobster (Shui'an Street Branch)
小吃快餐 · ⭐ 3.7
No. 100, Shuian Street
Dishes
Spiced Pig Ear SaladA cold dish made from pig ears marinated in five-spice powder and seasoned with garlic, chili oil, and other ingredients for a crisp, aromatic flavor.
Cucumber Rolls in Vinegar DressingA refreshing Chinese cold dish made by rolling sliced cucumbers and dressing them with garlic, vinegar, soy sauce, sesame oil, and chili oil for a crisp, tangy flavor.
Ancient Method Garlic LobsterFresh lobster is cooked with a secret garlic paste, ginger, and scallions using traditional methods to create a rich, savory flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Shelled PeanutsA Chinese snack made by frying or roasting peanuts in their shells, resulting in a crunchy texture and savory flavor.
Chinese Yam and Wood Ear MushroomStir-fried yam and black fungus is a dish made primarily from yam and black木耳. Peel and slice the yam, soak and clean the black fungus, then stir-fry or blanch together with light seasonings like salt and soy sauce to preserve natural flavors.
Fashionable Grilled FishFresh carp is marinated in a secret sauce and grilled over charcoal, served with vegetables like bean sprouts, potatoes, and enoki mushrooms for a flavorful and aromatic dish.
Secret Spiced LobsterFresh lobster stir-fried with a secret blend of thirteen spices, creating a rich aroma and tender meat with a spicy yet balanced flavor.
Secret Sauce Foie GrasPremium foie gras marinated and pan-seared, finished with a special secret sauce for rich, smooth flavor.
Delicious Tied Pork TrotterDelicious Tied Pork Trotter is a traditional Chinese cold or hot dish, primarily made from pork front trotters. During preparation, the trotters are deboned, tightly tied into a cylindrical shape with cotton string or cloth, and then braised for a long time in a marinade made from soy sauce, cooking wine, rock sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns, scallions, and ginger until the meat becomes tender and fully infused with flavor. The finished product has a bright red color, clear marbling when sliced, firm and elastic texture, and a rich braised aroma.