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Xiaozhu Life Chicken Stew · Whole Fish Grill (Longhu Tianjie Branch)

Sichuan cuisine · ⭐ 3.7

Room 108, Building 3, Lane 1018, Luxiang Road

Dishes

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  Spicy Shrimp with Thirteen Spices

  A Chinese dish made with fresh shrimp stir-fried in a blend of thirteen spices, offering a rich and aromatic flavor.
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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Charcoal-Grilled Beef

  A dish of beef grilled over charcoal, known for its tender texture and smoky flavor.
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  Pig's stomach chicken soup

  Pig stomach chicken soup is made with pig stomach and chicken as main ingredients, cleaned and simmered with ginger slices and goji berries. Pig stomach is washed repeatedly with salt and vinegar to remove odor, then cooked slowly with chicken until the broth is clear and ingredients are tender.
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  Grilled Clear River Fish

  Fresh Clear River fish marinated and grilled over charcoal, resulting in crispy skin and tender, flavorful meat.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Old Beijing Lamb Spine Hot Pot

  Old Beijing羊蝎子 is a traditional Beijing dish featuring羊蝎子 (sheep spine bones) as the main ingredient. The dish is prepared by stewing, allowing the rich flavor of the羊蝎子 to fully infuse into the broth, while multiple spices and seasonings enhance the overall taste.
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  Fatty Intestine Chicken Stew

  Fatty intestine chicken stew is made with pork intestines and chicken, simmered with ginger, scallions, garlic, and other seasonings. The intestines are blanched first to remove odor, then cooked slowly with chicken to blend flavors. The broth is rich and the ingredients are tender and flavorful.
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  Sauce-Flavored Chicken Pot

  A spicy and savory dish made with chicken and vegetables simmered in a rich soy-based sauce.

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