Skip the "family feasts"!

This Shaxian Snack’s dry pot has Chongqing locals wolfing down three bowls of rice 🌶️ After chomping on momos and curry in Pokhara for half a month, my stomach felt perpetually empty—until I stumbled upon this "Shaxian Snack" hidden in an alley. The second I pushed the door open, the spicy aroma of dry pot hit me like a wave, and this Chongqing local knew instantly: this is the spot. 🌶️ Mixed dry pot: A meat lover’s carnival—spicy enough to sweat, but you can’t stop The must-order "star" here is definitely the dry pot, and the joy of mixing ingredients freely? Unbeatable! I always lock in the chicken + beef combo: chicken chunks fried crispy outside, tender inside—bite down for a "crunch," and juice mixed with spicy sauce explodes in your mouth, with a hint of Sichuan peppercorn tingle, that familiar "bold flavor" Chongqing folks crave. Beef is sliced just right, braised then stir-fried—chewy but not tough, every fiber soaked in spice. The sides are a pleasant surprise: lotus root slices crisp enough to bounce, soaked in red oil, spicy with a touch of sweetness; green peppers and onions stir-fried to half-soft, amplifying the meat’s aroma; even the potato strips at the bottom are stewed creamy, coated in sauce—stealing the spotlight from the meat. Sure, portions look modest, but for two people? It’s more than enough, even with three bowls of rice. By the end, we scraped every crispy crust off the pot edges. 🥢 These small dishes—order blindly, no misses Sour-spicy shredded potatoes: Thin as hair, stir-fried with vinegar for tangy freshness, crisp enough to "crunch." Perfect to cut the dry pot’s richness, or eat alone with two bowls of rice—tastes just like home. Cold braised meat platter: A mix of braised chicken feet, dried tofu, and lotus root. The braising liquid, fragrant with star anise and cinnamon, has a mild spice with a lingering sweetness. Chicken feet are stewed tender, falling off the bone with a gentle (suck)—ideal for snacking while chatting. Wontons: The only minor letdown—skins are a bit thick, filling not too generous. The soup is light bone broth, plain compared to other dishes. Likely skipping these next time. 🍚 Perfect for two, great value Don’t be fooled by "slightly small portions"! Two girls ordering one mixed pot + two side dishes? You’ll waddle out stuffed. Prices are solid too—a dry pot plus two sides is around 50 RMB, super reasonable for a Chinese restaurant in Pokhara. The shop has just a few small tables, with a red-and-white "Shaxian Snack" sign on the wall. The owner, from Fujian, tosses the dry pot with more energy than Chongqing chefs. Every visit, we run into fellow Chinese travelers, chowing down while complaining about "momo fails"—the vibe’s warmer than any AC. Craving spicy Chinese comfort food in Pokhara? Skip the crowded "family feasts" and dive into this Shaxian’s dry pot. After all, any spot that makes Chongqing folks mix sauce into their rice? Absolutely worth the hype. #NepalTravel #PokharaFood #ShaxianSnack #PokharaDaily #DryPot #ChineseStomachInNepal