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Xuanwei Snack House

小吃快餐 · ⭐ 3.7

Bojin Avenue

Dishes

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  Xuanwei Stir-Fried Pork

  Xuanwei stir-fried pork is a dish featuring pork belly and chili. Sliced pork belly is stir-fried to release oil, then mixed with green and red peppers, seasoned and cooked evenly. The key is precise heat control for tender, non-greasy meat and crisp vegetables.
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  Stir-Fried Pork with Rice

  Fried pork with vegetables over rice is a Chinese-style rice dish featuring thin slices of pork stir-fried quickly with green and red peppers and other vegetables, seasoned with sauces, then served hot over steamed rice. The dish offers rich meat aroma and fresh, crisp vegetables.
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  Stir-Fried Beef with Green Peppers Rice Bowl

  Stir-fried Yellow Beef Rice Bowl is made with fresh yellow beef as the main ingredient, paired with vegetables such as green peppers and onions, quickly stir-fried. The beef slices are marinated with seasonings, then stir-fried together with the vegetables and served over hot rice, offering a tender and smooth texture.
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  Dry Chili Stir-fried Ham

  A classic Chinese home-style dish featuring dried chili peppers and ham stir-fried together for a savory, slightly spicy flavor.
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  Pan-Fried Meat Wraps

  A dish of thin pancakes wrapped around pan-fried beef or pork, with onions and peppers, offering a savory and satisfying bite.
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  Beef Rice Bowl

  Beef rice bowl features rice topped with tender stewed beef, often cooked with onions and carrots. Seasoned and served over hot rice. Beef is marinated in soy sauce, cooking wine, and sugar, then slowly simmered until flavorful.
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  Green Pepper and Pork Rice Bowl

  Green pepper and pork rice bowl is a home-style dish made with green peppers and sliced pork. The preparation is simple: first stir-fry the pork slices until they change color, then add the green peppers and stir-fry together. Finally, season with sauce and mix well, then serve over steaming hot rice.
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  Mapo Tofu Rice Bowl

  Mapo tofu rice bowl features soft tofu with minced beef or pork, stir-fried with doubanjiang, Sichuan peppercorns, and chili powder, then served over steamed rice.

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