Close

Xiao Chang Chen Restaurant (Nanhong Street Branch)

小吃快餐 · ⭐ 3.9

No. 194 Nanheng East Street

Dishes

• 

  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
• 

  Blood Sausage

  Sausage is a traditional Chinese snack made by filling cleaned pork intestines with a mixture of pork, starch, and seasonings, then steamed or boiled until cooked. The seasoned meat mixture is stuffed into the cleaned pork intestine, which is then heated to set its shape. It has a chewy texture and rich flavor.
• 

  Fried Crispy Rolls

  Fried Gaozhi Box is a traditional Chinese snack made from tofu skin, pork filling, and scallion-ginger mix. The tofu skin is wrapped around the seasoned meat, rolled into a cylinder, sliced, then deep-fried until golden and crispy.
• 

  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
• 

  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
• 

  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
• 

  Beijing-style Stir-Fried Dough Balls

  Old Beijing fried dough balls are a traditional noodle dish made from flour and vegetables. Flour is mixed with water to form a dough, rolled thin, cut into small pieces, and shaped into dumpling-like knots. After boiling, they are drained and set aside. In a pan, oil is heated with scallions, ginger, and garlic, then vegetables like potatoes and carrots are stir-fried. The cooked dough knots are added and stirred together until well blended, then seasoned.
• 

  Beijing Mustard Sticks

  Old Beijing mustard墩 is a traditional Beijing dish made primarily with napa cabbage. To prepare it, remove the leaves from the cabbage and keep only the stalks, then cut them into墩-shaped pieces. Blanch the cabbage pieces in boiling water until half-cooked, then cool them. Next, spread mustard sauce on each cabbage墩, layer them neatly in a container, and finally pour a seasoned sauce made from rice vinegar, sugar, and salt over them. Let it marinate to absorb the flavors.
• 

  Old Grandma's Spicy Intestines Stir-fry

  A spicy Sichuan dish made by stir-frying pork intestines with Old Grandma's chili sauce, known for its rich, numbing heat and savory flavor.
• 

  Cucumber in蓑衣 Style

  Cucumber in蓑衣 style is a dish primarily made with cucumber, named for its unique cutting technique that creates a texture resembling a straw raincoat. To prepare it, the cucumber is first washed and then sliced using a specific knife skill to form a蓑衣 pattern, followed by marinating with seasonings such as garlic, vinegar, soy sauce, and sugar to enhance flavor.
• 

  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.
• 

  Spicy Braised Egg

  Spicy braised eggs are a dish made primarily from eggs, where boiled eggs are peeled and slowly simmered in a seasoned sauce to absorb its flavors. The sauce typically includes fermented bean paste, chili, Sichuan peppercorns, star anise, cinnamon, and other spices.
• 

  Spicy Braised Tofu

  Spicy braised tofu is a dish made with soft tofu and seasoned with doubanjiang, chili, and Sichuan peppercorns. Cubed tofu is slowly cooked in a flavorful broth to absorb the rich, spicy sauce.

Reviews