Xia Man Ke Crawfish Seafood
小吃快餐 · ⭐ 3.9
No. 15, Longhai Avenue, Annex 29
Dishes
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Steamed Yangcheng Lake Fresh CrabsSteamed Yangcheng Lake fresh crabs is a Chinese dish made primarily with fresh Yangcheng Lake crabs, cooked by steaming. It has a fresh and delicate taste, preserving the original flavor of the crab meat.
Charcoal-Grilled Cantonese SausageA traditional Cantonese sausage made from pork and seasoned with soy sauce, sugar, and spices, grilled over charcoal until crispy and aromatic.
Grilled Squid TentaclesGrilled squid tentacles, made by cleaning and roasting squid tentacles over charcoal. Typically marinated with soy sauce, garlic, chili, and other seasonings before grilling until slightly charred on the outside and fully cooked inside.
Secret-Style American Frog with Side DishesSecret-Style American Frog with Side Dishes is a dish made with American frogs as the main ingredient, paired with various vegetables and mushrooms. It is marinated with secret seasonings and then fried or stewed, offering a tender texture and unique flavor.
Spicy Crab with Side DishesSpicy crab with side dishes is a dish made with fresh crabs and seasoned with chili, ginger, garlic, and other ingredients, offering a spicy and fresh flavor, served with various vegetables or soy-based side dishes.
Pressure Cooker Oyster DishA dish featuring fresh oysters steamed in a pressure cooker with garlic, ginger, and soy sauce, resulting in a tender and flavorful seafood experience.
Spicy Crawfish with Langya Potato BaseSpicy crawfish stir-fried in a secret chili sauce, served on a bed of crispy potato slices for a rich, aromatic flavor.
Golden Fried Rice with EggsGolden fried rice made with rice and eggs, enhanced with scallions and carrot cubes, stir-fried in a hot pan using cold oil to separate the eggs before mixing with leftover rice for distinct grains and a golden hue.