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Da Chu Xiao Cai (Qian Deng Branch)

江浙菜 · ⭐ 4.5

No. 450, Jingtang North Road

Dishes

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  Dancing Taro

  Dancing Taro is a creative dish featuring taro and a special syrup. The taro is peeled, cut into pieces, steamed, coated with a thin layer of starch, and deep-fried until golden and crispy. A syrup is separately cooked until it reaches a thread-pulling consistency. The fried taro pieces are quickly tossed in the hot syrup to coat evenly. When served, the syrup cools and solidifies rapidly, forming fine threads that connect the taro pieces, causing them to appear to 'dance' as they subtly tremble from residual heat. The texture is crispy outside and soft inside, with a balanced sweetness.
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  Soul-Calling Organic Bighead Carp Head

  A flavorful dish made with organic bighead carp head, simmered in a spicy sauce of fermented broad beans, chili, and aromatics for a rich, aromatic experience.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Pork Bone and Pork Tripe Soup

  Pork Bone and Pork Tripe Soup is a traditional soup dish made primarily with pork marrow bones and pork tripe. The tripe is thoroughly cleaned and then simmered together with blanched pork bones in ample water. After bringing to a boil and skimming off impurities, the heat is reduced for several hours of slow simmering until the broth turns milky white, the tripe becomes tender, and the marrow's essence infuses the soup. The resulting broth is rich, creamy, and savory, highlighting the natural flavors of the ingredients.
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  Braised Large Flatfish

  A Chinese dish made by braising large flatfish with soy sauce, sugar, and ginger until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Crispy Juicy Pigeon

  Crispy succulent squab is marinated and deep-fried until the skin is crispy and the meat tender and juicy. A secret blend of spices is used for marinating, then high-heat frying creates a crunchy crust while keeping the inside moist.
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  Limited Edition Juicy Crispy Pigeon

  A premium pigeon dish marinated and roasted to perfection, featuring a crispy skin and juicy meat inside.
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  Black Pepper Baked Green Crab

  Black Pepper Baked Green Crab is a dish primarily made with fresh green crab. The main preparation method involves cleaning and cutting the crab into pieces, marinating it with crushed black pepper, minced garlic, ginger, butter, and other seasonings, then baking it in an oven or under a broiler at high temperature until the shell turns red and the crab meat is fully cooked. The finished dish features tender crab meat infused with the pungent aroma of black pepper.

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