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Shaxian Snacks (Hua Ji Road Branch)

小吃快餐 · ⭐ 3.0

No. 13 Huaji Road

Dishes

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  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
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  猪心汤饭

  猪心汤饭以猪心为主要食材，经过清洗、焯水处理后与姜片、葱段等一同炖煮成汤，汤汁浓郁。米饭通常为白米饭，食用时可将猪心切片加入汤中，或将猪心汤浇在米饭上，形成汤饭一体的吃法。
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  Pork stomach soup rice

  Pork stomach rice soup features pork stomach as the main ingredient, which is cleaned and blanched before being stewed with ginger slices and green onions to create a rich, flavorful broth. The rice is typically plain white rice, and the dish can be enjoyed by slicing the pork stomach and adding it to the soup, or simply mixing the rice with the broth.
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  Stir-Fried Duck Gizzard

  A dish made by stir-frying duck gizzards with vegetables like bell peppers and onions, resulting in a crisp and fragrant flavor.
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  Crispy Dumplings

  Fried dumplings are made by deep-frying filled dumpling wrappers until golden and crispy. Main ingredients include pork filling, vegetables, dumpling wrappers, and cooking oil. The filling is prepared first, then wrapped in the dough and fried until crunchy.
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  Fresh Meat Dumplings

  Fresh meat dumplings are made with pork filling and seasoned with scallions, ginger, and other spices, shaped into small dumplings. The wrappers are thin and the filling is tender, with a clear and delicious broth. This dish is one of the traditional Chinese breakfast options and also suitable as a light meal or late-night snack.
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  Duck Leg Fried Rice

  Duck leg fried rice is made with duck leg meat as the main ingredient, combined with rice, eggs, green onions, and other辅料, stir-fried to infuse the rice with the rich flavor of duck meat.
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  Pigeon Soup Rice

  Pigeon soup rice is a nutritious dish made with fresh pigeon meat, simmered into a rich and flavorful broth, served with fragrant, sticky rice. The preparation is simple: first, the pigeon meat is stewed until tender to extract a delicious broth, then the broth is cooked together with rice, allowing the rice to fully absorb the essence of the pigeon soup.

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