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Xiaoxiao'er Barbecue Shop (Meixihu Branch)

Hunan cuisine · ⭐ 4.4

Yanlian Residential Community

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Yueyang Shrimp Tails

  A Hunan specialty featuring fresh river shrimp tails stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy flavor.
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  Zhang's Yueyang Crawfish

  Zhang's Yueyang Crawfish features fresh crayfish stir-fried with secret spices and chili, delivering a rich, spicy flavor typical of Hunan cuisine.
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  Zhang's Jumping Frog

  A spicy Sichuan dish made with frog legs stir-fried in chili and Sichuan peppercorns, known for its numbing heat and tender texture.
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  Signature Pork Belly

  Signature pork belly uses lean and fatty pork belly, blanched to remove odor, marinated with soy sauce, sugar, and cooking wine, then slowly stewed or braised until tender and flavorful with a glossy red color.
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  Grilled Eggplant

  Grilled eggplant is a dish that uses eggplant as its main ingredient. During preparation, the eggplant is typically cut into appropriate sizes, marinated, and then placed on a grill to be roasted over charcoal or in an oven. It is cooked until the skin is slightly charred and the inside is soft and tender, then served with a specially prepared seasoning for a unique flavor.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Old Changsha Style Crawfish

  Old Changsha-style crayfish is a dish featuring fresh crayfish as the main ingredient. The crayfish are cleaned, marinated with wine and ginger to remove fishy odor, then stir-fried in hot oil. Seasonings like doubanjiang, chili, garlic, ginger, and onion are added for flavor, followed by simmering with water or broth until the meat is tender and the sauce rich.
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  Garlic Shrimp

  Garlic shrimp is a dish made with fresh shrimp and plenty of minced garlic. After peeling and deveining, the shrimp are blanched or pan-fried, then stir-fried with garlic sizzled in hot oil and seasoned appropriately. The result is tender shrimp with rich garlic flavor.
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  Shrimp and Crab Rice Porridge

  Shrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Soy Sauce Fried Rice with Egg

  Soy sauce fried rice is made with rice and eggs as main ingredients, seasoned with soy sauce. Eggs are scrambled and cooked, then stir-fried with leftover rice, and finally seasoned with soy sauce for color and flavor.
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  Chongqing-Style Grilled Live Fish

  Fresh carp grilled over charcoal and served with spicy sauce, vegetables, and aromatic herbs.
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  Squid with Shrimp

  Squid and shrimp are the main ingredients, blanched then stir-fried with scallions, ginger, and garlic. Seasonings are added and stirred evenly, then thickened and finished. The dish is bright in color and tender in texture.

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