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Dailai Delicacies

小吃快餐 · ⭐ 3.5

Xilang Community Terminal, Dongxi Road

Dishes

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  Country-style Braised Goose

  A traditional Chinese dish featuring goose meat braised slowly in a large pot with ginger, scallions, and spices until tender and flavorful.
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  功夫 Water Egg Steamed Sea Bass

  Fresh sea bass steamed with egg custard, a delicate dish showcasing culinary technique and flavor harmony.
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  Large Plate Fish (Steamed Tilapia)

  A dish featuring tilapia fish steamed and served in a large plate, with a rich, spicy broth and aromatic seasonings.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Boneless Sichuan Fish in Sour Cabbage Sauce

  A spicy and sour fish dish made with boneless fish fillets, fermented cabbage, and traditional Sichuan spices.
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  Sea Bass Big Plate Fish

  A dish featuring fresh sea bass served in a large plate, cooked with tofu and vegetables in a savory sauce made from fermented bean paste, chili, ginger, and garlic.
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  Huai Shan Stir-Fried Taro

  A traditional Chinese dish featuring stir-fried huai shan and taro, known for its mild flavor and healthy ingredients.
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  Oatmeal Yam Dish

  A healthy dish made with oatmeal and yam, steamed or simmered together for a soft, sweet taste.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stone Swallow Papaya Hot Pot

  Stone Swallow Papaya Hot Pot is a hot pot dish featuring edible bird's nest and green papaya as main ingredients. The broth is typically made by simmering chicken or pork bones. Green papaya chunks are added and cooked until tender. Pre-soaked bird's nest is added just before serving. The clear, sweet broth pairs well with sliced chicken, seafood, or vegetables for dipping.
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  Pepper Salted Duck

  Pepper Salted Duck is a traditional Chinese cold dish made with a whole duck marinated in Sichuan peppercorns, salt, scallions, and ginger, then slowly poached in brine. The duck is coated with roasted peppercorn salt, marinated for hours, and simmered in a seasoned saltwater broth. The result is firm, tender meat with a subtle numbing aroma and savory taste, typically served chilled and sliced.
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  Stir-fried Squid with Soy Sauce

  A dish of fresh squid stir-fried with soy sauce, garlic, and ginger, known for its tender texture and savory flavor.
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  Free-range Chicken Hot Pot

  A hot pot featuring fresh free-range chicken, vegetables, and mushrooms, simmered in a savory broth for a healthy and flavorful meal.
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  Stir-Fried Pork Palate in Sauce

  Stir-Fried Pork Palate in Sauce is a dish featuring pork palate (commonly known as 'heavenly ladder') as the main ingredient. Key components include fresh pork palate, green and red bell peppers, scallions, ginger, and garlic. The pork palate is cleaned, scored, blanched, and then set aside. Oil is heated in a wok, followed by stir-frying scallions, ginger, garlic, and fermented bean paste until fragrant. The pork palate is added and quickly stir-fried along with cooking wine, soy sauce, sugar, and other seasonings. Finally, green and red bell pepper pieces are added and stir-fried evenly before thickening with a light starch slurry. The finished dish has a crisp-tender texture and a rich, savory sauce flavor.
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  Sour Cabbage and Intestines

  A Chinese dish made with pork intestines and fermented cabbage, simmered together to create a tangy and savory flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  Taro Pork Belly

  Xiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.

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