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Xiao La Mei (Yao Jia Yuan Dian)

Sichuan cuisine · ⭐ 3.9

Exit of Yaojiayuan Comprehensive Market, Yaojiayuan North 2nd Road

Dishes

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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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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Organic Cauliflower

  Organic cauliflower is made from fresh organic cauliflower, combined with适量 garlic and seasonings, and simply stir-fried. The dish features bright colors and a crisp texture, making it an excellent choice for healthy eating.
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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Spicy Chicken Strips

  Bāngbāng chicken is a cold dish made with chicken, typically using boiled breast or thigh meat sliced thin and arranged on a plate, then drizzled with a sauce of chili oil, Sichuan pepper powder, soy sauce, garlic, green onions, and cilantro. The meat is pounded with a wooden stick or rolling pin to make it tender and flavorful.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Old Salted Vegetable Stir-fried Pork

  Old salted vegetable stir-fried pork belly is a dish primarily made with pork belly and salted vegetables. First, boil the pork belly until tender, then slice it. Next, wash and chop the salted vegetables. Heat oil in a wok, add葱姜蒜 (scallions, ginger, and garlic) to sauté until fragrant, then add the pork belly slices and stir-fry until slightly curled. Finally, add the chopped salted vegetables, season with appropriate condiments, and stir well to combine.
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  Braised Cutlassfish in Sauce

  Braised hairtail fish with soy sauce, sugar, and cooking wine, simmered slowly until tender and flavorful, often with ginger slices and green onions, reduced to a thick sauce.
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  Sour Cabbage Fish with Grass Carp

  Sour cabbage fish is a dish made with grass carp and sour cabbage. The carp is sliced, marinated with rice wine and ginger, while the sour cabbage is cut into pieces. Boil water, add the sour cabbage to release its aroma, then add the fish slices and cook until done. Season to taste.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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