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Xiao Wang Private Kitchen (Shili Jingxiu Store)

特色菜 · ⭐ 3.6

150 meters southwest of Gate 3, Shili Jingxiu Phase I

Dishes

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  Farmhouse Firewood Pork

  A rustic dish made by slow-cooking pork belly over traditional wood fire, resulting in tender, flavorful meat with a smoky aroma.
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  Bamboo Shoot and Pork Bone Soup

  Bamboo bone lotus root soup is primarily made from pork bones and lotus roots. After blanching the pork bones, they are cooked together with lotus roots in a pot with clear water, slowly simmered for several hours until the broth turns milky white and develops a rich flavor. The ingredients are simple, and the preparation mainly involves long, slow stewing.
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  Big Bone Wild Lotus Root Soup

  Big Bone Wild Lotus Root Soup is a soup made mainly with big bones and wild lotus roots, cooked for a long time. The soup is clear and delicious, with rich nutrition.
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  Dry-burned Large Catfish

  Dry-burned big white carp is a Chinese dish featuring big white carp. The fish is cleaned, pan-fried until golden brown on both sides, then stir-fried with ingredients like doubanjiang, ginger, garlic, and scallions. Water or broth is added and simmered slowly until flavorful, then reduced to concentrate the taste.
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  Glutinous Rice Balls with Fillings

  Glutinous rice balls are a steamed dish with glutinous rice as the outer layer, filled with minced pork, shrimp, or mushrooms. The seasoned filling is shaped into small balls, coated in rice, then steamed until the rice is soft and sticky, with a flavorful center.
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  Rice Wine Glutinous Rice Balls

  A traditional Chinese dessert made with glutinous rice balls cooked in warm rice wine, offering a soft and sweet taste with a rich rice wine aroma.
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  Taro and Beef Brisket

  Taro beef is a dish made primarily with beef brisket and taro. After blanching, the beef is stewed with taro and seasonings like ginger slices and green onions, slowly cooked until the beef is tender and the taro absorbs the flavors, resulting in a rich broth.
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  Tofu with Egg Custard

  Furong tofu is a dish made from soft tofu and egg whites. Tofu is blanched, then mixed with beaten egg whites and broth or water, steamed until smooth and delicate, resembling the lotus flower—hence its name.
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  Pickled Mustard Greens with Small Yellow Croaker

  A traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
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  Air-dried Small Crucian Carp

  A traditional Chinese dish made by air-drying small crucian carp after cleaning and marinating, resulting in a crispy texture and savory flavor.
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  Cilantro Beef Salad

  Cilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.
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  Fish Roe Braised Tofu

  Fish roe braised tofu is a dish primarily made with tofu and fish roe. The tofu is cut into cubes, blanched, then simmered together with the fish roe in a pot with适量清水 and seasonings. It is slowly cooked over low heat until the tofu absorbs the rich, savory flavor of the fish roe.

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