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Xiao Chang Chen Lu Zhu (Caoqiao Branch)

小吃快餐 · ⭐ 3.9

Shop 106, Building 1, No. 8 Courtyard, Caoqiao East Road

Dishes

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  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.
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  Braised Pork Intestines in Clay Pot

  Lu Zhuo Sandpot Intestine is a dish featuring pig intestines as the main ingredient, cleaned and slow-cooked in a sandpot with various spices to absorb the rich braising sauce. Common seasonings include soy sauce, star anise, cinnamon, and Sichuan pepper for a deep flavor.
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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  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.
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  Crispy Fried Meatballs

  Fried meatballs made from pork or beef, deep-fried until golden and stir-fried quickly with a sauce of soy sauce, sugar, vinegar, and starch. Crispy outside, tender inside, coated in thick, savory sauce.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.
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  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.
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  Special Pig Intestine Noodles

  Specialty pork intestine noodles feature noodles and cooked pork intestines as the main ingredients. After boiling, the noodles are drained and topped with tender, flavorful stewed pork intestines and their broth, then garnished with green onions and cilantro.
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  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.
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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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  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.
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  Celery with Tofu Skin

  Xiqin Fuzhu is a dish primarily made with celery and bean curd sheets. The celery is cut into segments, and the bean curd sheets are soaked beforehand and then cut into pieces as well. Both ingredients are stir-fried together. During preparation, garlic paste, salt, and soy sauce are typically added to season the dish, which is then stir-fried evenly to complete the dish.
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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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  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.
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  Spicy Tofu and Intestines

  Spicy tofu and pork intestine dish made by cooking intestines, cutting them into segments, stir-frying with tofu, and adding doubanjiang, chili, and Sichuan peppercorns for flavor.

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