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Yue Xiao Guan • Late Night Snacks (Chao Yang Men Nan Xiao Jie Store)

Cantonese cuisine · ⭐ 4.6

No. 143-1 Chaoyangmen Nan Xiao Jie

Dishes

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  Traditional Stone-Milled Egg Rice Noodles

  Traditional stone-ground egg rice noodle rolls are made from优质 rice and eggs, ground into batter, poured onto a steaming tray, and cooked with egg liquid. The finished product is semi-transparent, smooth, and flavorful with both egg and rice aroma.
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  Artisanal Fermented Tofu

  Soft tofu cubes hollowed out and filled with a mixture of minced pork, shrimp, and mushrooms, then steamed and topped with a sauce made from soy sauce, oyster sauce, and cornstarch.
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  Stir-fried Crispy Blood Sausage

  Gai Gai Cui Sheng Chang is a Cantonese dish featuring pig intestines. Cleaned intestines are sliced and stir-fried quickly with garlic, ginger, and scallions in a hot pan to achieve a slightly charred exterior and tender interior, preserving the original flavor.
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  Handmade Spicy Sauce

  Handmade spicy sauce made from chili, garlic, ginger, and fermented soy beans, blended and fermented by hand for a rich, spicy, and slightly sour flavor.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Roast Meat Trio

  Roast meat trio is a精选 meat platter featuring roast duck, char siu, and barbecued pork. The roast duck has a crispy skin and tender meat; the barbecued pork features a crisp skin and melt-in-your-mouth texture; the char siu boasts a glossy red color and sweet, savory flavor. Together, they create a rich, layered taste experience.
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  Special Grilled Zhanjiang Oysters

  Special grilled Zhanjiang oysters made with fresh oysters, garlic, vermicelli, chili, and onion. Cleaned oysters are placed in a baking tray, coated with garlic sauce, topped with vermicelli and seasonings, then baked at high heat until tender and juicy with rich garlic flavor.
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  Red Onion Noodle Salad

  A cold noodle dish featuring red onion and rice noodles, stir-fried red onion adds a fragrant aroma to the fresh, savory noodles.
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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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  Garlic and Scallion Clams

  Garlic and scallion clams is a dish made with clams as the main ingredient, combined with scallions and garlic. The clams are cleaned and blanched, then quickly stir-fried with fried scallions and garlic to retain the freshness of the ingredients.
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  Heglu Zong

  Heglu Zong is a traditional zongzi made with glutinous rice, wrapped in Heglu leaves and meat (such as pork). The rice and meat are mixed, wrapped in Heglu leaves, and then steamed, giving it a unique fragrance and delicious taste.
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  Sizzling Squid with Ginger Sauce

  Sizzling octopus with ginger, garlic, and chili on a hot iron plate. Fresh octopus is marinated and cooked on a heated plate to absorb flavors, resulting in tender and chewy texture.
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  Leek and Sea Cucumber Rice Bowl

  Scallion sea cucumber rice is a dish made primarily with sea cucumber and scallions. Wash and cut the sea cucumber into segments, chop the scallions. Stir-fry together with seasonings, then mix with cooked rice and serve.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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