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Xiao Yuan Jiujuan

Sichuan cuisine · ⭐ 4.1

No. 10, Longzhua Huai Hutong

Dishes

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  Beijing-style Soy Bean Paste

  Jing-style soy bean paste is a traditional Beijing dish made primarily with yellow soybean paste, stir-fried with scallions, ginger, and garlic. It's usually mixed with a little water and slowly cooked over low heat until fragrant, sometimes enhanced with minced meat or vegetables for added texture.
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  Heart-Nourishing Vegetable

  Heart-nourishing vegetable is mainly made from fresh spinach, stir-fried with garlic and a little oil. Spinach is blanched to remove oxalic acid, then stir-fried with garlic until cooked, preserving its fresh and tender texture.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Small Courtyard Smoked Meat Pancake

  Small Courtyard Smoked Meat Pancake is a Chinese flatbread made primarily from flour, with smoked meat and green onions. The dough is rolled out and pan-fried, resulting in a crispy exterior and soft interior with a rich smoky flavor.
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  Spicy Blood Duck Hot Pot

  Xiaoguan Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, topped with green onions and cilantro.
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  New Style Kung Pao Chicken

  A modern take on Kung Pao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken is stir-fried with spicy chilies and Sichuan peppercorns, then tossed in a savory sauce made of soy sauce, vinegar, sugar, rice wine, and starch. Finished with crispy fried peanuts, it boasts a glossy red appearance and rich texture.
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  Jiangnan Stir-Fry

  Jiangnan stir-fry is a dish made with pork, green pepper, red pepper, and onion. The ingredients are sliced and quickly stir-fried in hot oil, then seasoned and cooked.
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  Smoked Meat Flatbread

  Burnt meat pancake is a traditional Chinese noodle dish primarily made with smoked meat and flatbread. To prepare it, sliced smoked pork belly is combined with scallion strips and sauce, then wrapped in a freshly cooked flatbread. The flatbread is typically made by kneading flour and water into a dough, then rolling it out and pan-frying until cooked.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Steamed Heart Vegetable with Boiling Sauce

  Steamed Heart Vegetable with Boiling Sauce is a dish made with fresh vegetables, briefly boiled and served with a special sauce. The main ingredients include spinach and other leafy vegetables, with a fresh and light taste.
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  Braised Large Flounder

  Braised large flounder is a Chinese dish made with large flounder and seasonings such as soy sauce, sugar, and cooking wine, then stewed. The fish meat is tender, and the broth is rich, with a salty taste that is slightly sweet.
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  Braised Flounder

  Braised flounder is a dish featuring flounder as the main ingredient. Clean and score the fish, marinate with wine and ginger to remove odor, then pan-fry until lightly golden. Add soy sauce, sugar, scallions, ginger, and water to braise until flavorful, then reduce sauce.
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  Crispy Fried Fresh Mushrooms

  Fresh mushrooms are marinated, coated in starch or flour, then deep-fried until golden and crispy, with a fragrant crust and tender interior.
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  Crispy Pork Elbow

  Crispy Pork Elbow is a dish primarily made with pork knuckles. After blanching and marinating, the meat is steamed until tender, then coated with syrup and deep-fried until the skin becomes crispy. The finished dish has a bright red color, soft and succulent meat, and a fragrant, crunchy skin.
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  Crispy Tofu in Sauce

  Guotà Dòufu is a traditional dish primarily made with tofu, eggs, and broth. The tofu is first sliced, marinated with seasonings, then coated in egg mixture and pan-fried until golden brown on both sides. Next, broth and seasonings are added, and the dish is simmered over low heat until the sauce thickens and the tofu absorbs the flavors. Finally, the sauce is reduced and the dish is served.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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