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Xia Mang Huo (Huizhan Xiangge Li La Branch)

小吃快餐 · ⭐ 3.6

500 meters north of the intersection of Aoti West Road and Industrial South Road

Dishes

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  Dry-Fried Chicken

  A spicy stir-fried chicken dish made by cooking chicken with chili and Sichuan pepper until crispy, popular in Sichuan cuisine.
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  Spicy Numbing Double Shrimp

  Spicy Numbing Double Shrimp is a dish featuring two types of shrimp as the main ingredients, typically using fresh large shrimp and shrimp meat. The primary cooking method involves cleaning the shrimp, butterflying the large shrimp to remove the vein, and marinating the shrimp meat. Heat oil in a wok, stir-fry spices such as Sichuan peppercorns and dried chili peppers until fragrant, then quickly stir-fry the large shrimp and shrimp meat. Add seasonings like soy sauce and cooking wine, and stir-fry until the shrimp turn red and are fully cooked. The dish offers tender shrimp with the numbing aroma of Sichuan peppercorns and the spiciness of chili peppers, creating a rich and layered flavor profile.
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  Sichuan Peppercorn Prawns

  Sichuan Peppercorn Prawns is a Sichuan-style dish featuring fresh prawns as the main ingredient. Key components include large prawns, green and red Sichuan peppercorns, dried chili peppers, scallions, ginger, and garlic. The prawns are butterflied and deveined, then deep-fried until the shells are crispy. In a separate wok, Sichuan peppercorns, dried chilies, and minced aromatics are stir-fried until fragrant. The fried prawns are added and quickly tossed with seasonings like salt, sugar, and soy sauce, allowing the prawn meat to absorb the signature numbing-spicy aroma. The dish is characterized by its bright red color, crispy shell, tender and springy prawn meat, and the distinctive blend of Sichuan peppercorn's numbing sensation and chili's heat.
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  Sichuan Peppercorn Crawfish

  Sichuan Peppercorn Crawfish is a Sichuan-style dish made with fresh crawfish as the main ingredient. The primary method involves stir-frying cleaned crawfish with Sichuan peppercorns, dried chili peppers, ginger, and garlic, then simmering in broth or beer to absorb flavors. The dish has a bright red color, firm and springy meat, with the distinct numbing sensation from Sichuan peppercorns and spiciness from chili peppers, resulting in a complex, aromatic, and spicy taste. It is often garnished with cilantro or scallions.
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  Spicy Numbing Shrimp and Crab

  Spicy Numbing Shrimp and Crab is a Sichuan-style dish combining fresh shrimp and crab. Main ingredients include large fresh shrimp and meat crab or swimming crab. The shrimp and crab are cleaned, cut into pieces, and briefly fried or blanched to set the shape. In a hot wok, aromatics like Sichuan peppercorns, dried chilies, ginger, and garlic are stir-fried until fragrant. The shrimp and crab pieces are added and quickly tossed. Seasonings like cooking wine, soy sauce, and sugar are added. The dish is finished with a drizzle of Sichuan peppercorn oil or a sprinkle of fresh peppercorns and scallions. The final dish has a bright red color, tender seafood, and a distinctively numbing and spicy flavor profile.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Red Bull Hot Pot

  Red Bull Hot Pot is a creative hot pot dish featuring Red Bull energy drink as the signature soup base. Main ingredients include fresh beef slices, beef tripe, beef tendon balls, along with tofu, enoki mushrooms, and lettuce. The dish is prepared by mixing Red Bull with broth to create the boiling soup base, in which diners cook the ingredients themselves. The broth carries the characteristic slight sweetness and herbal aroma of Red Bull, combining with the umami of beef to create a unique flavor.
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  Clam

  Clams are a seafood dish primarily made with fresh clams. The preparation typically involves cleaning the clams thoroughly and stir-frying or steaming them with seasonings such as garlic and ginger to preserve their natural flavor.
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  Garlic Lobster

  Garlic shrimp is made with fresh shrimp as the main ingredient, combined with large amounts of minced garlic, ginger slices, green onion segments, and other辅料, prepared by high-heat stir-frying or stewing. After processing, the shrimp's intestinal vein is removed and stir-fried together with garlic, allowing the garlic aroma to fully penetrate the shrimp meat, resulting in a tender texture and rich fragrance.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
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  Spicy Lobster

  Spicy lobster made with fresh crawfish, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. Seasoned with doubanjiang, cooking wine, and broth for a rich, spicy flavor and tender, chewy texture.

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