Wang's Freshly Prepared Food (Xiasha Wufang Branch)
小吃快餐 · ⭐ 3.6
No. 16, Wu Fang, Xiasha Village, Fusha Road
Dishes
Soul-Capturing Duck NeckHug魂 Duck Neck is a braised dish made primarily from duck necks. After cleaning and blanching to remove odor, the necks are slowly simmered in a seasoned broth with star anise, cassia bark, bay leaves, Sichuan pepper, and chili, absorbing rich flavors. The finished product has a bright red color, firm texture, and complex taste.
Braised MushroomsBraised mushrooms is a dish primarily made with fresh mushrooms, which are soaked and then simmered together with seasonings. To prepare it, the mushrooms are blanched to remove any odor, then seasoned with soy sauce, sugar, star anise, cinnamon, and other spices, slowly braised over low heat until fully infused with flavor, allowing the mushrooms to absorb the rich broth thoroughly.
Signature Duck HeadOur signature duck heads are made from fresh duck heads, carefully marinated and then deep-fried to golden crispiness. The skin is thin and tender, the meat is juicy, and the bones are酥脆, with an aromatic fragrance that fills the air. A unique recipe gives the duck heads a spicy, numbing, savory, and fragrant flavor that lingers on the palate. Rich in protein and minerals, this dish offers both delicious taste and nutritional benefits.
Whole Brain FlowerA dish made from whole pig brain, cleaned and simmered with spices to create a tender, gelatinous texture.
Popular PigskinA cold dish made from pigskin, tender and chewy, seasoned with a secret blend of spices and herbs.
Pig TailPig tails are blanched, then stewed with ginger slices and green onions until tender, with rich broth. Season with soy sauce and cooking wine, or add potatoes and carrots.
Beef Shank with TendonA dish made from beef shank and tendon, slow-cooked until tender and flavorful.
Tender Duck FeetTender duck feet simmered in a savory broth, offering a chewy texture and rich flavor.
Vegetable Assortment PlatterVegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.