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Spicy Little Fresh · Nanchang Street Food (Honggutan Landmark Branch)

鱼鲜 · ⭐ 4.2

Room 111, Commercial Building No. 25, Xiangyu Zhongyang, No. 999 Yi Yuan Road

Dishes

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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Spicy Chicken Feet

  A spicy dish made with chicken feet stir-fried with chili, Sichuan pepper, and other seasonings, known for its bold flavor and tender texture.
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  Stir-Fried Spicy Crawfish

  Fresh crawfish stir-fried in oil with spicy seasonings like chili and Sichuan pepper, resulting in a rich, aromatic dish.
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  Stir-Fried Spicy Crab in Oil

  Fresh crab is stir-fried with chili, Sichuan pepper, and aromatics in oil to create a rich, spicy flavor.
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  Crab Leg Noodle Salad

  A dish featuring crab legs and rice noodles, tossed with garlic, chili oil, and herbs for a savory, slightly spicy flavor.
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  Stir-Fried Baby Squid with Leek Fragrance

  Fresh baby squid stir-fried with leeks, delivering a savory and aromatic dish with tender texture.
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  Fresh Spicy Abalone Cubes

  Fresh abalone cubes stir-fried with chili and garlic, delivering a spicy and aromatic flavor.
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  Spicy Sizzling Frog Legs

  Fresh frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy, aromatic flavor.
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  Steamed Fresh Oysters in Pressure Cooker

  Fresh oysters steamed in a pressure cooker, preserving their natural flavor and tender texture, with ginger and scallions for aroma.
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  Fresh Shrimp and Clams

  A seafood dish made with fresh shrimp and clams, stir-fried with garlic, ginger, and chili for a savory flavor.
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  Spicy Skewered Beef

  A spicy Sichuan-style dish made by marinating beef slices, skewering them, and stir-frying with chili and Sichuan peppercorns for a numbing, fiery flavor.

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