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Tangcheng Xiao Chu (West Diemen Kade Mall Branch)

Cantonese cuisine · ⭐ 4.3

L201A, Level 2, North Side, CapitaMall Xizhimen, No. 1 Xizhimen Outer Street

Dishes

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  Barley, Taro, and Pumpkin Stew

  Buckwheat taro pumpkin stew is primarily made with buckwheat, taro, and pumpkin. After soaking the buckwheat beforehand, it is combined with peeled and cubed taro and pumpkin in a clay pot, then simmered with water until the ingredients become tender, allowing the flavors of the three ingredients to blend into a thick, stew-like dish.
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  Bouncy Aunt's Pig Trotters

  Bouncy Auntie Pig Trotter is a dish primarily made with pig trotters, processed through blanching, stewing, or braising to make the trotters soft and flavorful. Soy sauce, cooking wine, star anise, ginger slices, and other seasonings are typically added for flavor. Some recipes include rock sugar or red yeast rice to enhance the color.
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  Eggplant Stir-Fried with Green Beans and Chicken Cartilage

  A stir-fried dish featuring green beans and chicken cartilage, seasoned with preserved vegetable for a unique savory flavor.
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  Tangcheng Yipin Fried Rice

  Tangcheng Yipin Fried Rice is made with rice as the main ingredient, stir-fried with eggs, ham, shrimp, green peas, and carrots. First, the rice is separated, then ingredients and seasonings are added gradually for even mixing.
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  Stewed Winter Melon with Fresh Tofu Skin

  A rich soup made with winter melon and fresh bean threads, slowly simmered in broth to blend flavors and create a hearty taste, using minimal seasoning to highlight the natural essence of the ingredients.
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  Roast Duck Platter

  Roast duck platter mainly features roasted duck meat, typically using tender Beijing or Cantonese duck. After marinating and air-drying, it's roasted in a hanging oven for crispy skin and juicy meat. Served with sliced duck, duck frame, liver, and accompaniments like scallions, cucumber strips, and sweet bean sauce for wrapping in pancakes.
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  Mushroom Steak Cubes

  珍菌牛仔粒是一道以牛肉粒为主料，搭配多种新鲜菌类（如香菇、杏鲍菇、金针菇等）制成的菜肴。牛肉粒经过腌制后炒制，再与切好的菌类一同翻炒，调味后收汁而成。
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  Tomato Corn Bone Soup

  Tomato and corn stewed pork rib soup, made by blanching pork ribs to remove odor, then simmering with tomato chunks and corn segments in water and seasonings until tender and the broth is rich.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.

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