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Xiao Si Chuan Home Style Cuisine (Baijingwan Road Store)

Home-style Chinese cuisine · ⭐ 3.8

Unit A4, Floor 1, Building A2, Xiangsheng Bojing Bay, Jinyinhu

Dishes

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  Colorful Yam Dish

  Five-color yam is a dish made primarily with yam, combined with colorful vegetables such as carrot, green pepper, red pepper, and wood ear mushroom. After peeling and slicing the yam and blanching it, cut the other ingredients into small cubes and stir-fry them together with the yam. Add appropriate seasonings and stir until well mixed.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-Fried Small Yellow Croaker

  A Sichuan dish made by frying small yellow croaker until crispy, then stir-frying with chili and garlic for a spicy, savory flavor.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Black Mushroom Stir-fried with Baby Bok Choy

  A light and refreshing vegetarian dish made by stir-frying black mushrooms and baby bok choy, known for its crisp texture and mild flavor.
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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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  Pork Tripe and Chicken Soup

  A nourishing soup made with pork tripe and chicken, slowly simmered for a rich, savory flavor.
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  Preserved Pork with Garlic Stir-fry

  A classic Chinese home-style dish made by stir-frying preserved pork and garlic, resulting in a savory, aromatic flavor.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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