ShaXian Xiao Chi Supalai Branch

Long, hollow fried dough sticks, golden and crispy on the outside, soft on the inside. A traditional Chinese breakfast staple, usually eaten with soy milk or congee.

Steamed buns made from leavened dough, with a filling of pickled vegetables and minced meat. Sour and appetizing flavor, with soft dough.

Vegetarian steamed buns, with a filling typically made from a mixture of three ingredients like shiitake mushrooms, eggs, and vegetables. The flavor is light and delicious.

Steamed buns with fresh meat and water chestnut filling. The meat filling is tender, and the water chestnut pieces provide a crisp and refreshing texture.

Cooked wontons drained and mixed with a special sauce (usually containing peanut butter). Thin wrappers and tender filling, with a rich sesame sauce flavor.

Round balls made of glutinous rice, filled with sweet black sesame paste. Soft, chewy, and sweet, usually served with soup.

Steamed dumplings shaped like willow leaves. Thin wrappers and large fillings, exquisite in appearance, and delicious in taste.

Cantonese-style wontons with fresh meat filling, wrappers as thin as paper. Smooth and delicious taste.

Jiangnan-style steamed dim sum, with thin wrappers and tender meat. A small amount of delicious broth flows out with the first bite.

Special Xiaolongbao, the filling contains rich meat jelly, which melts into abundant soup when steamed. When eating, first make a small opening (bite a small piece) to suck the soup, then eat the meat and skin.

Duck wings slow-cooked in aged broth. The meat is firm and flavorful, savory and palatable, suitable as a snack for gnawing.

Braised duck lower jaw. Crispy skin and chewy tendons, very satisfying to chew, with a rich braised flavor.

Whole duck leg braised. The meat is thick, tender, and juicy, with a bright red skin.

Braised sausage. Q-texture, with a unique braised aroma.

Braised duck jaw portion. Includes skin and bone, with tender meat, suitable for those who enjoy gnawing on bones.

Chicken leg slow-cooked in braising liquid. The meat is tender and falls off the bone, savory and flavorful.

Eggs peeled and boiled in braising liquid until infused with flavor. The egg white is dark brown, with a firm and springy texture, and a soft yolk.

Braised duck neck sections. The meat is firm and chewy, a classic side dish for drinks, usually with a slightly spicy or spiced flavor.

Whole braised duck head. Rich flavor, soft brain, and savory skin and meat.

Marinated or cold-dressed diced lotus root. It has a crisp and refreshing texture, usually with a sour, spicy, or savory flavor, very appetizing.

Fresh cucumber cut into chunks or smashed, mixed with sesame oil and seasonings. Crisp and juicy, with a rich sesame oil aroma.

Cooked chicken breast shredded and mixed with Sichuan peppercorn oil and chili. Spicy and numbing, with tender chicken.

Marinated zucchini or radish strips. They are crisp and tender, with a balanced sweet and sour taste, a great palate cleanser.

Kelp shredded and served cold. Crisp texture, usually seasoned with minced garlic, vinegar, and chili oil.

A dish with bullfrog as the main ingredient. The frog meat is tender and firm, usually prepared in spicy or pickled pepper flavors.

Shaxian Delicacies' signature noodle dish. Cooked noodles are mixed with a special rich peanut sauce, fragrant and smooth.

Mixed noodles with scallion oil and soy sauce as the main seasonings. The noodles are evenly coated with scallion oil, savory and tempting, with a rich scallion aroma.

Noodles or mixed noodles without meat or animal oil. Served with seasonal vegetables, light and healthy flavor.

A special dry mixed noodles. Alkaline noodles are cooked and then drizzled with sesame paste, sesame oil, and other seasonings. The texture is dry, crisp, and chewy, with a rich sauce flavor.

Based on hot dry noodles, with added braised beef cubes. Enhances the meaty aroma and chewiness, with improved flavor.

Noodles with rich toppings, including various beef offal (such as tripe, intestines, etc.). The soup base is rich and flavorful, with the offal stewed to perfection.

Noodles with braised pork large intestine as topping. The intestines are well-prepared, soft, chewy, and Q-textured, with a rich, slightly spicy soup.

Noodles stir-fried with pickled cowpeas and chicken giblets (gizzards, hearts, etc.). The flavor is sour, spicy, and appetizing, with tender and crisp chicken giblets.

Classic noodle soup with large pieces of braised beef. The soup is rich and red, the beef is tender, and the noodles are smooth.

Light and nutritious stewed soup. The freshness of the pork ribs blends with the subtle aroma of kelp, resulting in a clear and delicious soup.

Traditional nourishing soup. Pork stomach is cleaned and cut into strips, stewed with lotus seeds. The soup is milky white and has a mild and warming taste.

Pork heart soup stewed with the Chinese herb Codonopsis pilosula. It has a faint herbal aroma, with firm pork heart and nourishing soup.

Nourishing stewed soup made with black-skinned chicken and Cordyceps flower. The soup is golden and clear, with a fresh and sweet taste.

Slow-cooked old hen with Cordyceps militaris. The unique aroma of the mushrooms combines with the fresh taste of the chicken soup, rich in nutrients.

Bottled mineral water for drinking.

Banana-flavored milk drink, smooth and sweet.

Traditional Chinese cold drink. Sweet and sour, with a faint osmanthus aroma, very effective for relieving greasiness and heat.

Fruit tea mixed with passion fruit and lemon. Sweet and sour, refreshing, with a rich fruit aroma.

A popular sugar-free sparkling water beverage with various fruit flavors.

Sweet beverage stewed or prepared with pear and rock sugar. Sweet and soothing to the throat.