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Di Guo Xiao Guan Private Kitchen

特色菜 · ⭐ 4.0

Room 105, Building 07, Huating Plaza, No. 990, Chengxin Avenue, Moling Subdistrict

Dishes

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  Family Feast Stew

  A hearty Chinese stew combining pork, chicken, shrimp, fish balls, mushrooms, tofu, and greens, simmered in broth for rich flavor and nutrition.
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  Bamboo Shoot Tofu

  Lanhuadougan is a traditional Chinese dish made primarily from dried tofu. It is named for its unique shape resembling an orchid flower. During preparation, the tofu is cut and marinated before being deep-fried until golden and crispy. Finally, it is stir-fried with seasonings to enhance its rich flavor.
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  Semi-Spicy Crabs

  Semi-spicy crabs is a dish made with fresh crabs and spices such as chili and Sichuan pepper. It is steamed to retain the freshness of the crab meat while giving it a spicy and fragrant flavor.
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  Old Goose in Clay Pot

  Dige Guo Lao E is a dish made primarily with old goose, combined with辅料 like potatoes and green peppers, cooked by stewing and pan-frying. The goose is blanched first, then slowly stewed with seasonings until tender, and finally pan-fried in an iron pot until the skin is slightly crispy for richer flavor.
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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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  Dry-Fried Spicy Chicken

  Dry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
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  Pan-Fried Dumpling Pancake

  Handmade dumpling pancakes made with flour and filled with pork, cabbage, or chives, pan-fried until golden brown for a crispy exterior and tender interior.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan-style Boiled Pork Kidney

  A Sichuan dish featuring tender pork kidneys cooked in a spicy, numbing broth with chili and Sichuan peppercorns.
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  Garlic Stir-Fried Water Spinach

  Stir-fried water spinach with garlic is a dish made by quickly stir-frying washed and cut water spinach with minced garlic. After heating oil in a pan, add garlic to sizzle, then toss in the spinach until just cooked through, season and serve.
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  Sour Cabbage Fish with Wuchang Fish

  A Sichuan-style dish featuring tender wuchang fish slices and sour cabbage in a spicy, tangy broth.
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  Sour Cabbage Fish with Mandarin Fish

  A Sichuan-style dish featuring mandarin fish cooked in a spicy sour cabbage broth, known for its tangy and numbing flavor.

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