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Xuzhou Cuisine (Xishitou Community Branch)

江浙菜 · ⭐ 3.8

Mochou Building, Wenti Road (opposite Su Ke Restaurant)

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Pingqiao Tofu Soup

  Pingqiao Tofu Soup is a delicacy made with soft tofu as the main ingredient, combined with eggs, minced lean meat or shrimp. The tofu is diced and cooked with egg mixture and broth, thickened, seasoned, then garnished with green onions or cilantro.
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  Shredded Pork with Glass Noodles

  A cold dish made with shredded pork and mung bean noodles, mixed with vegetables and a tangy dressing.
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  Blowfish and Tofu Stew

  Blowfish and tofu stewed together, resulting in tender fish and flavorful tofu soaked in savory broth.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Fried Pork Crumbs with Baby Bok Choy

  Oil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
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  Fried Pork Scraps with Bok Choy

  Oil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
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  Huaiyang Stir-Fry

  A classic Su cuisine dish made with pork, green peppers, and carrots, stir-fried quickly to retain freshness and crispness.
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  Beef Steak with Crispy Rice Noodles

  Beef stir-fried with crispy rice crackers is a dish featuring sliced beef and rice crackers. The beef is marinated, then stir-fried or pan-fried with the crackers to achieve tender meat and crunchy texture. Seasonings like soy sauce, cooking wine, ginger, and garlic enhance the flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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