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Nanxia Street · Qianhu Fire (Guoqu Road Branch)

小吃快餐 · ⭐ 4.1

No. 3, Guangqu East Road

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  State Banquet Dumplings

  National banquet dumplings are made from pork and shrimp, seasoned with scallion-ginger water, egg white, and starch, then shaped into small balls and boiled. Serve with broth or sauce.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Yimeng Free-Range Chicken

  Yimeng free-range chicken is a dish featuring locally raised chickens. After blanching, the meat is stir-fried with scallions, ginger, garlic, dried chilies, then seasoned with soy sauce, cooking wine, and water, simmered until flavorful, and finally reduced to a glossy finish.
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  Stroll Chicken

  Stroll Chicken is a dish made primarily from free-range chicken, typically marinated with wine, soy sauce, and other seasonings before stir-frying or stewing.辅料如葱、姜、蒜、辣椒 may be added for rich flavor.
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  Premium Spicy Chicken

  Premium spicy chicken is made with chicken thigh meat, stir-fried with dried chilies and Sichuan peppercorns. The marinated chicken pieces are stir-fried with chilies and peppercorns to achieve a crispy exterior and tender interior with rich spicy aroma.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Sichuan-style Spicy Blood Duck with Peppercorns

  Spicy Sichuan-style duck blood hot pot with ingredients like bean sprouts, beef tripe, and beef stomach. Ingredients are blanched, then stir-fried with special chili oil and Sichuan pepper before adding broth and boiling. Finally, all ingredients are mixed together in the pot. The dish emphasizes precise heat control and seasoning to highlight its spicy, numbing, fresh, and aromatic flavors.
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  Dalian Fire Cake

  Dalian火烧 is a traditional Chinese snack made with flour for the wrapper and filled with pork-based stuffing, then pan-fried. Its shape resembles an ancient satchel called 'dalia', hence the name.
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  Bifengtang Crispy Shrimp

  Bifengtang Crispy Shrimp is a Chinese dish made with large shrimp wrapped in crispy pastry and fried. The shrimp meat is tender, and the outer layer is crispy, offering a rich texture.
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  Bawang Pig Liver

  Bàowáng pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried with green peppers and onions. Cooking requires precise heat control to maintain a tender texture.

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