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Zheng Xian Xia Ke Xing • Only Fresh Shrimp (Chezhan Nandao Branch)

小吃快餐 · ⭐ 4.8

No. 158, Chezhan South Road

Dishes

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  Rushan Large Oyster

  Rushan oysters use fresh oysters from Rushan, cleaned and eaten raw or lightly prepared to preserve their natural flavor. The meat is plump and tender, best enjoyed with lemon juice, garlic sauce, or soy sauce.
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  First Love Tofu Pudding

  A dessert made with soft tofu, sweet syrup, and toppings like red beans and osmanthus. Delicate and sweet, it's a nostalgic treat.
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  Original Soup Lamb Hot Pot

  A traditional hot pot featuring fresh lamb simmered in a bone broth base, served with vegetables and noodles for a rich, savory experience.
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  Signature Braised Shrimp

  Fresh shrimp braised in a secret sauce, tender and flavorful.
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  Stewed Large Shrimp

  Oil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Charcoal Fire Fish Roe and Fish Maw Hot Pot

  This dish features fresh fish roe and fish maw as the main ingredients. The fish maw is blanched to remove any fishy odor. The cooking process involves stir-frying ginger, garlic, dried chilies, and Sichuan peppercorns in rapeseed oil until fragrant, then adding doubanjiang (broad bean paste) to create a red oil base. After adding broth and bringing it to a boil, the prepared fish roe and fish maw are added and simmered over low to medium heat to absorb the flavors. Finally, green and red pepper slices and scallions are added, and the dish is served and kept warm over a charcoal fire.
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  Charcoal-Grilled Sea Bass with Fish Maw and Roe

  A dish featuring fresh sea bass, fish maw, and roe, grilled over charcoal for a rich, savory flavor.
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  Spicy Beef Flame

  Spicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
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  Spicy Frog

  A spicy Sichuan dish made with frog meat stir-fried in chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, numbing heat and rich flavor.
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  Purple Basil Potatoes

  A Chinese dish featuring small potatoes stir-fried with purple basil leaves, offering a fragrant and savory flavor.
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  Old Changsha Style Crawfish

  Old Changsha-style crayfish is a dish featuring fresh crayfish as the main ingredient. The crayfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried in hot oil. Seasonings like doubanjiang, chili, garlic, ginger, and onion are added for flavor, followed by simmering with water or broth until the meat is tender and the sauce rich.
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  Dragon-Eel with Shrimp Balls

  A Chinese dish featuring tender eel strips and shrimp balls, stir-fried with vegetables and seasonings, presenting a harmonious blend of textures and flavors.
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  Dancing Garlic Vermicelli Shrimp

  This dish features fresh large shrimp, minced garlic, and vermicelli as main ingredients. Soaked vermicelli is laid on a plate, topped with neatly arranged shrimp that have been butterflied and deveined. A mixture of abundant minced garlic and seasonings is spread over the shrimp, then hot oil is poured to release the garlic aroma before steaming. The cooked shrimp are tender and springy, while the vermicelli absorbs the umami of the shrimp and garlic, resulting in a rich garlic flavor and layered texture.

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