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Jiangxi Xiao Chao

地方菜 · ⭐ 4.4

No. 100, Bali Zhuang Xili (Zhubang 2000, Building 2, B1 Sunken Plaza)

Dishes

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  Country-style Pepper and Pork Stir-fry

  A rustic stir-fry featuring pork and peppers, seasoned simply with garlic and soy sauce, delivering a savory and spicy flavor.
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  Rustic Chili and Pork Stir-Fry

  A home-style dish featuring fresh local chilies and pork belly. Pork belly slices are stir-fried to release oil, then combined with chopped chilies to blend the chili aroma with the meat's richness for a flavorful dish.
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  Jinggangshan Crisp Bamboo Shoots with Shredded Pork

  Jinggangshan Crisp Bamboo Shoots with Shredded Pork is a Chinese stir-fry dish made with Jinggangshan crisp bamboo shoots and pork. The crisp bamboo shoots are sliced and stir-fried with pork shreds, offering a crisp texture and fresh taste.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a stir-fried dish made with rice noodles, bean sprouts, carrots, green peppers, and shredded meat. Soak the noodles first, then stir-fry with ingredients and seasonings like soy sauce and salt until cooked through.
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  Bamboo Shoot and Pork Rib Soup

  Mountain yam and pork rib soup is a nourishing soup made with fresh mountain yam and pork ribs. The pork ribs are first stewed until tender, then mountain yam pieces are added and continued to be stewed until the yam is fully cooked, resulting in a rich and flavorful broth. Finally,适量 salt is added for seasoning.
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  Pickled Chili Stir-Fried Beef

  A spicy Sichuan dish made by stir-frying tender beef slices with pickled chili peppers and vegetables, delivering a tangy and numbing flavor.
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  Clay Pot Soup

  Wagwan soup is a traditional Chinese soup made by placing ingredients such as meat, poultry, seafood, or vegetables along with water into a clay pot, then slowly simmered over low heat. Key ingredients include chicken, pork, ribs, duck, yam, and goji berries. The cooking process uses minimal seasoning, allowing the natural flavors of the ingredients and long simmering time to create a rich and flavorful broth.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Sour Spicy Stir-Fried Lotus Root Slices

  A stir-fried dish made with lotus root slices, seasoned with garlic, chili, and vinegar for a crisp, tangy, and spicy flavor.
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  Spicy Beer Duck

  Spicy beer-braised duck is a dish featuring duck meat as the main ingredient, stir-fried with chili, ginger, garlic, and other seasonings, then simmered in beer until tender and flavorful.
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  Braised Chicken Feet with Soybeans

  Stewed chicken feet with soybeans, using soybeans and chicken feet as the main ingredients. The chicken feet are first boiled, then cooked together with soybeans in a pot with seasonings, slowly stewed over low heat. The soybeans are soft and tender, the chicken feet are fresh and delicate, and the broth is rich and nutritious.

Reviews

• Jordan_15
  Went to check out a spot near my friend's place recently and honestly wasn't expecting much, but wow this place was cool. The whole design theme is "The First Shot" with these Nanchang Uprising relief sculptures on the walls and red everywhere, super unique for what is basically a small stir-fry joint. Gave it so much character. Okay the food. The Nanchang fried rice noodles were the real deal, every strand glossy and chewy, soy sauce giving that smoky fragrance mixed with savory minced pork and crisp greens, major wok hei going on. The chicken feet braised with soybeans were fall-off-the-bone tender, soybeans soaked up all that rich red braising liquid, mild spice at first but the kick builds on you. The egg meat patty soup and pork rib lotus root soup were perfect for cooling down the spice, super clear broth, meat patty was firm and not crumbly, lotus root was starchy and packed with flavor. Hot soup just melted the heat right away. But the star was the explosive spicy pork liver. High heat stir-fry kept it tender and silky inside, and they go heavy on the little millet chilies and ginger, that bold spicy aroma just punches you in the face, zero gamey taste. Honestly though if you can't handle spice you might be in trouble lol. Overall they really nail that Jiangxi small stir-fry vibe, big fire, big flavor. Cute little touches in the decor too. A legit local gem I'm definitely coming back to.