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Xiao Zhuo Xiao Chao Xiao Hai Xian (Yaxin Plaza Branch)

Home-style Chinese cuisine · ⭐ 4.5

No. 401 Changshou Road

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Italian Black Vinegar Spare Ribs

  A fusion dish featuring pork ribs braised in Italian black vinegar, soy sauce, and sugar for a sweet and tangy flavor.
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  Zaozhuang Spicy Chicken

  Zaozhuang chili chicken is a dish primarily made with chicken and chili peppers. The chicken is cut into pieces, then fried or stir-fried, and finally combined with dried chilies, Sichuan peppercorns, and other seasonings. Scallions, ginger, and garlic are typically added for aroma. The dish has a fresh, fragrant flavor with a mild spiciness, and the chicken is crispy on the outside and tender on the inside.
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  Lotus Root and Pork Rib Soup

  Honghu Lotus Root and Pork Rib Soup is primarily made with fresh lotus roots and pork ribs. After blanching the ribs, they are cooked together with lotus roots in a pot, simmered slowly until the ribs become tender and the lotus roots turn soft and sticky. The soup has a clear color and a delicious taste.
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  Cantonese Crab and Shrimp Clay Pot Rice

  A traditional Cantonese dish featuring fresh crab and shrimp simmered in a clay pot with rice to create a rich, savory porridge.
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  Steamed Large White Pufferfish

  Made from large white pufferfish steamed to perfection. The fish meat is tender and fresh, retaining its natural flavor. Served with ginger threads and scallions for a light, healthy dish highlighting the seafood essence.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Shanghai-style Braised Pork Belly

  Old Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
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  Zigong Spicy Fish

  Zigong spicy fish is a dish made with fresh grass carp as the main ingredient, combined with vegetables such as bean sprouts and lettuce. It is stir-fried with a specially prepared spicy and numbing seasoning and doubanjiang (fermented broad bean paste). The fish meat is marinated, then fried or pan-fried, and finally stir-fried together with the辅料 to ensure it is flavorful, crispy on the outside and tender on the inside.
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  Huaiao Steamed Drunk Crab

  Hu diao shu zui xie is made with fresh crabs as the main ingredient, steamed and then soaked in a marinating liquid composed of Hu Diao wine, yellow wine, soy sauce, sugar, and ginger slices. This process allows the crab meat to absorb the essence of the wine and seasonings, resulting in a delicious and flavorful dish.
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  Crispy Yellow Croaker

  A dish made with fresh small yellow croaker, marinated and deep-fried to achieve a golden, crispy crust with tender, flavorful flesh inside.
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  Wild Yellow Croaker

  Wild yellow croaker is a delicacy prepared by steaming or braising to preserve its tender texture and natural flavor.
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  Chicken Broth Stir-fried White Water Fish from Qiandao Lake

  Fresh white water fish from Qiandao Lake is marinated in chicken broth and stir-fried to perfection, resulting in a tender and aromatic dish.
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  Black Gold Beef

  Black gold beef features premium beef tenderloin marinated in black pepper and special sauce, then grilled to perfection for a rich, savory flavor.

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