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Xiao Cui Ma

Hot pot · ⭐ 4.3

No. 10 Shangchong South Avenue

Dishes

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  Milk-flavored Angus Beef

  Tender Angus beef slow-cooked in a rich milk-based sauce, delivering a creamy and savory flavor.
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  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Homemade Old Tofu Skin

  Signature homemade old tofu skin is a soy product made from yellow beans through traditional processes such as fermentation, pressing, and sun-drying. It has a firm texture and a unique soy aroma and fermented flavor.
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  Bayberry Ice

  A refreshing dessert made from fresh bayberries blended with ice and sugar, offering a sweet and tangy flavor perfect for summer.
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  Clear Soup Yang-Yang Pot

  A clear soup hot pot with two flavors: one side is a clear broth made from chicken, pork, or beef bones with ginger and scallions; the other side is spicy麻 (numbing) broth with Sichuan peppercorns, chili, and doubanjiang. Ingredients include beef, lamb, vegetables, tofu, and seafood, chosen based on personal preference.
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  Steamed Mom's Crispy Tripe

  Steamed Mom's Crispy Tripe is a dish made with tripe, which is cleaned, blanched, and then steamed. It has a crisp and tender texture, preserving the original flavor of the tripe.
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  Air-Freighted Goose Intestines

  Fresh goose intestines transported by air, known for their crisp and tender texture. Commonly cooked in hot pot or stir-fried with garlic and chili to enhance flavor.
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  Mushroom Double-Flavor Hot Pot

  A double-flavor hot pot featuring mushrooms and two distinct broths—one spicy and one mild—ideal for sharing.
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  Mini Brown Sugar Glutinous Rice Cake

  Mini brown sugar glutinous rice cakes are small dumplings made from glutinous rice flour, coated with brown sugar syrup and either fried or steamed. The main ingredients include glutinous rice flour, brown sugar, and water. To prepare, the glutinous rice flour is kneaded into a dough, divided into small portions, flattened, then deep-fried until golden brown, and finally drizzled with a freshly prepared brown sugar sauce.
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  Fresh Tripe and Beef Tenderloin

  A Sichuan-style hot pot dish featuring fresh tripe and beef tenderloin, quickly cooked in a spicy麻辣 broth for a crisp, tender, and aromatic experience.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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