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Banxi Sandpot Residence

小吃快餐 · ⭐ 4.3

110 meters north of the intersection of Shenghe Street and Xinyi Road, west side of the road, Jicheng Community

Dishes

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  Salted Egg Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Signature Pot-Braised Pig Trotter

  A tender and flavorful dish made by slow-cooking pig trotters in a clay pot with aromatic spices and seasonings.
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  Spicy Chicken Feet in Clay Pot

  Spicy chicken feet simmered in a clay pot with Sichuan peppercorns and chili, delivering a rich, numbingly hot flavor.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Green Bean Adazi

  A traditional sweet dessert made from green beans, cooked with sugar and water, known for its soft texture and refreshing taste.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Potato Chip Dry Pot Chicken

  A fusion dish featuring chicken and potato chips, stir-fried with spices for a crispy, spicy flavor.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Crispy Eggplant with Flavor

  Fengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.
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  鸭舌鱿鱼啫啫煲

  鸭舌鱿鱼啫啫煲以鸭舌和鱿鱼为主要食材，搭配蒜片、姜片、青红椒等辅料，通过高温快炒的方式烹制而成。先将鸭舌和鱿鱼焯水处理，再与调料一同放入砂锅中加热，使食材充分吸收酱汁风味。
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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