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Luo Xiao Chu Restaurant

小吃快餐 · ⭐ 3.8

Yiling Building, No. 13 Zhushikou East Street

Dishes

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  Pickled Pepper Thousand Island Two-Tone Fish Head

  Pickled Pepper Thousand Island Two-Tone Fish Head is a dish made with fish head, pickled pepper, and Thousand Island sauce. The fish head is cooked to show two colors, with a fresh and tender texture and a salty-spicy taste.
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  Original Handmade Tofu Threads

  Original hand-pulled tofu threads made from soybeans, preserving delicate texture and natural bean aroma. Dried tofu is manually pulled into fine strands, ready to be served cold or blanched with other ingredients—no added seasonings to maintain pure flavor.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  Tu Yuan Braised Pork

  Tu Yuan Braised Pork is a traditional Chinese dish made with pork belly and seasoned with soy sauce, sugar, and cooking wine, then simmered. It has a bright red color, tender meat, and a delicious flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Steamed Turbot with Chrysanthemum and Goji

  Qiju baked flounder features fresh flounder marinated with goji berries and chrysanthemum, roasted until tender. The berries and flowers infuse the fish with a delicate floral and fruity aroma.
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  Sea Urchin and Tofu Soup

  Sea urchin stewed with soft tofu, a dish where tofu absorbs the freshness of sea urchin in clear broth, preserving the original flavors.
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  Smoked Meat Platter

  A smoked meat platter mainly consists of smoked pork, sausages, and smoked chicken legs, made through smoking工艺. Ingredients are marinated and slowly smoked in smoke from wood chips or tea leaves, giving the meat a unique aroma and color.
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  Crispy Pigeon with Glass-like Skin

  Glass water crispy-skinned squab is a dish featuring young pigeons marinated, coated with special syrup, then fried or air-dried to form a transparent crisp skin. The meat is tender, the skin crunchy, offering a rich texture.
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  Delicious Ginkgo Cabbage

  Delicious Ginkgo Cabbage is a Chinese dish made primarily with ginkgo leaves and cabbage, usually stir-fried or simmered, with a fresh and tender texture and a subtle fragrance.
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  Ginger, Solomon's Seal, and Deer Meat Hot Pot

  Liangjiang Yuzhu Deer Meat Pot features deer meat stewed with ginger and yuzhu. Cut deer meat is simmered with ginger and yuzhu in water over low heat, blending flavors. The broth is clear, the meat tender, and herbal aroma infuses the dish.
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  Raspberry Crystal River Shrimp Balls

  River shrimp minced into paste, mixed with egg white and starch to form balls, then boiled and soaked in raspberry sauce to create a transparent fruit glaze on the surface, giving a crystal-clear appearance.
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  Braised Pork with Tangerine Peel and Old Wine

  Made with native pork, simmered with tangerine peel and aged wine. After blanching, the pork is cooked slowly with sliced tangerine peel, aged wine, soy sauce, and other seasonings until tender and fragrant.

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