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LOL Fried Shrimp & Small Seafood (Dazhulin Branch)

小吃快餐 · ⭐ 3.8

No. 5, Zone 1, Yinzhu Garden, Dazhulin, Kangmei Subdistrict, Annex 16

Dishes

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  Ginger Stir-Fried Bullfrog

  Ginger stir-fried bullfrog is a dish made with bullfrog as the main ingredient, stir-fried quickly with ginger and chili peppers. It has a fresh and tender texture with a fragrant and spicy flavor, reflecting strong regional characteristics.
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  Stir-fried Scallops with Ginger and Green Onion

  A dish of fresh clams stir-fried with ginger and green onions, known for its savory and aromatic flavor.
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  Pork Ribs and Shrimp Combo

  A dish combining pork ribs and shrimp, marinated and stir-fried with savory sauce for a rich, satisfying flavor.
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  Stewed Prawn in Oil

  A Chinese dish made by stewing fresh prawns in oil with seasonings until tender and flavorful.
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  Stewed Crawfish in Oil

  Steamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
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  Tomato and Egg Bucket Rice

  A classic Chinese home-style dish featuring stir-fried tomatoes and eggs served over steamed rice in a wooden bucket, offering a savory-sweet flavor.
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  Value-Added Garlic Shrimp

  Value-Added Garlic Shrimp is a dish made with fresh shrimp stir-fried with a large amount of garlic. The shrimp is tender, and the garlic flavor is rich.
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  Spicy Crawfish Special

  Spicy crawfish made with fresh lobsters stir-fried in a blend of chili, Sichuan pepper, and fermented bean paste, delivering a bold, aromatic flavor.
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  Spicy Scallops

  A dish of fresh scallops stir-fried with chili, Sichuan pepper, and garlic, delivering a spicy and aromatic flavor.
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  Spicy Cold-Pressed Rabbit

  Spicy cold-fried rabbit is a Sichuan dish made with rabbit meat, stir-fried with chili, Sichuan pepper, and fermented bean paste, then cooled before eating for a spicy, numbing, savory flavor and firm texture.

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