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Xin Feng Xiao Xiaohai Home-style Dishes (Tongyang Road Branch)

鱼鲜 · ⭐ 4.6

No. 253 Tongyang Road, Nanqiao Town

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Earth Pot Qimengshan Goose

  Qimengshan goose selected from high-quality wild geese, paired with potatoes, tofu, and green peppers, slow-cooked in a traditional earth pot, resulting in tender meat and rich, savory broth with rustic flavor.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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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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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Salted Pepper Grilled Headfish

  A dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
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  Seafood Grand Master

  Seafood Grand is a dish that combines various types of seafood. The main ingredients include fresh shrimp, crab, shellfish, and more, carefully selected and processed to preserve their natural flavors. The cooking method typically involves simmering the seafood with spices and seasonings to highlight the freshness and texture of the seafood. The entire dish is colorful, with the tender seafood blending harmoniously with the aromatic seasonings, making it incredibly appetizing.
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  Crispy Skin Pigeon

  Crispy Skin Pigeon is a Chinese dish made with young pigeon, which is specially processed to make the skin crispy and the meat tender. It is usually cooked by frying or roasting.
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  Secret Sauce Chili Baked Abalone

  Fresh abalone is marinated with secret chili sauce and baked. Tender texture with rich sauce aroma and a sweet-spicy flavor.
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  Braised Mixed Sea Fish

  Red-braised sea fish is a Chinese dish featuring various seafood fishes like eel, yellow croaker, and Spanish mackerel, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish are cleaned, pan-fried until golden, then simmered slowly with seasonings and water until flavorful.
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  Shanghai-style Five-Spice Braised Beef

  A classic Shanghai dish featuring beef brisket slowly braised in a fragrant five-spice sauce, resulting in tender, flavorful meat with a rich aroma.
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  Scallion Oil Jellyfish Skin

  A cold dish made with jellyfish skin, scallions, and ginger, dressed with hot oil for a fragrant, crisp texture.
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  Scallion Oil Clams

  Scallion oil clams is a dish made with clams as the main ingredient, seasoned with scallions and ginger. Clams are washed, blanched to remove odor, then stir-fried with hot oil-sautéed scallions and ginger, and seasoned to taste. The dish is fresh, fragrant, and crisp.
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  Snow Cabbage and Octopus

  A Chinese dish made with fresh octopus and pickled snow cabbage, stir-fried or simmered to create a savory, slightly tangy flavor.

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