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Huizhou Xiao Chu (Shi Jingshan Seven Qi Valley Branch)

地方菜 · ⭐ 4.7

No. 173 Fu Shi Road, Building 6, Room 301, 3rd Floor

Dishes

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  Bagong Mountain Old Tofu

  Bagongshan old tofu is made from soybeans using traditional methods, resulting in a smooth and chewy texture. It's typically stir-fried with minced meat, scallions, and ginger, or simmered in broth to absorb rich flavors.
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  Double-Flavor Tofu

  Double-sided tofu is a dish featuring soft tofu as the main ingredient, cut into pieces and cooked differently on each side—such as braised on one side and steamed or fried on the other—to create two distinct textures and flavors. Common accompaniments include minced meat, mushrooms, and green peas.
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  Anhui mustard greens

  Anhui cabbage is a dish featuring fresh cabbage as the main ingredient. Wash and cut the cabbage, stir-fry with garlic in hot oil, then season and quickly cook to retain its crisp texture and bright green color.
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  Xiao Chu San Xian Boil

  Xiao Chu San Xian Boil is a stew made with fresh vegetables, mushrooms, and meat, cooked slowly to retain the original flavor and nutrition of the ingredients. It has a fresh and rich taste with a hearty broth.
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  Signature Stinky Mandarin Fish - Large Portion

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for several days to develop a unique flavor, then pan-fried in hot oil and stewed with ginger, garlic, chili, and other seasonings to keep it tender and flavorful.
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  Handmade Ancient-Style Flatbread

  Handmade ancient-style flatbread made from flour, fermented with yeast, then shaped into dough and filled with oil酥 or fillings like sesame, scallions, or minced meat, flattened and baked in a炉 until golden and crispy. Traditional手工 techniques and charcoal heating are used.
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  Handmade Milk Skin Yogurt

  Handcrafted milk skin yogurt is made from fresh milk through natural fermentation, forming a thin layer of milk skin on the surface. The process involves heating the milk, cooling it to an appropriate temperature, adding a lactic acid bacteria starter, and fermenting it in a constant temperature environment for several hours until it sets. Once solidified, it is removed, allowing the milk skin to naturally form on the surface.
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  Milk Pudding Yam Dessert

  Milk pudding yam is a dessert made primarily from yam and milk. Yam is steamed, mashed, mixed with milk, sweetened, poured into molds, and chilled to set. The texture is smooth and delicate, blending the subtle aroma of yam with the rich milk fragrance.
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  Stone Pot Secret-Recipe Pork Intestines

  Spicy pig intestine stewed in a stone pot with secret seasoning, soft and flavorful, enhanced by scallions, ginger, garlic, and chili.
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  Dangshan Loquat and Pear Soup

  Dangshan loquat and pear soup uses Dangshan loquats and pears as main ingredients. After washing and cutting, they are boiled until soft, resulting in a clear, sweet broth. A small amount of rock sugar can be added for flavor, making it a drink that moistens the lungs and relieves cough.
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  Crispy Meat Three-Fill Stew

  Succulent pork slices coated in batter and deep-fried, served with pork, shrimp, and vegetables like cabbage and mushrooms, slowly stewed in a clay pot for rich flavor and tender texture.
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  Golden Award Braised Pork

  Golden Award Home-style Braised Pork Belly features pork belly simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves. Tender, glossy, and rich without being greasy.
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  Gold Medal Home-style Braised Pork

  Gold Medal Home-style Braised Pork is a classic Chinese dish made with pork belly and seasoned with soy sauce, sugar, and cooking wine. It has a bright red color, is fatty but not greasy, and melts in the mouth.

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