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Shanggan Snack (Sanfang Qixiang Branch)

小吃快餐 · ⭐ 4.1

No. 25 Aomen Road (opposite Lin Zexu Memorial Hall)

Dishes

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  Five-Spice Roll

  Five-spice rolls are made by wrapping seasoned meat or vegetarian filling in tofu skin, then steamed or pan-fried. Main ingredients include tofu skin, minced pork or plant-based products, and seasonings like five-spice powder, soy sauce, scallions, and ginger.
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  Mixed Noodles

  Noodles salad is a simple and delicious dish made primarily from noodles, vegetables, and seasonings. After boiling the noodles, they are thoroughly mixed with various chopped vegetables and seasonings, allowing the noodles to fully absorb the flavors, resulting in a rich and colorful taste experience.
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  Seaweed Dumplings

  A Chinese dish made with minced pork and seaweed, wrapped in thin dough and steamed. The seaweed adds a savory, crunchy texture.
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  Pan-fried Dumplings

  A classic Chinese dish made by pan-frying dumplings filled with meat or vegetables until the bottoms are crispy and golden.
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  Beef Slime Soup

  A delicate soup made with tender beef slices cooked in broth, seasoned with ginger and scallions for a fresh, savory flavor.
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  Beef燕 (Meat燕)

  Rouyan is made by mashing pork tenderloin into paste, mixing with starch and egg white, then shaping it into swallow-like forms using a special tool. The paste is wrapped around bamboo skewers, steamed, and removed to create a delicate, chewy meat product.
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  Taro Paste

  Taro paste is made by steaming taro root, mashing it into a smooth puree, and mixing in sugar, milk, or cream. A small amount of oil or butter is often added for a silky texture.
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  Peanut Soup

  Peanut soup is made primarily from peanuts, soaked and cooked until soft, then simmered with water and sweetened with rock sugar or salt until thickened. Some recipes add red dates or lotus seeds for enhanced flavor.
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  Fish Balls

  Fish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.
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  Fish Dumplings

  Fish dumplings are made by mincing fish meat, seasoning it, and wrapping it in thin dough. Commonly using cod, sea bass, or grass carp, with a touch of scallion, ginger, and starch for texture.

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