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Xinwei Xiao Yuan (Jingfeng Road Branch)

小吃快餐 · ⭐ 3.7

200 meters south along Jingfeng Road from the intersection of Jingfeng Road and Yanliu Road, east side of the road

Dishes

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  Five-Spice Crispy Yellow Croaker

  Five-spice crispy yellow croaker is a dish made by marinating yellow croaker with five-spice powder and cooking wine, then coating it in batter or flour and deep-frying until golden and crispy. The finished dish has a golden color and a tender, juicy interior with a crunchy exterior.
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  Braised Carp with Winter Mushrooms

  Winter mushroom braised carp is a dish featuring carp and dried mushrooms. The carp is cut into pieces after preparation, then simmered with rehydrated mushrooms, water, soy sauce, and cooking wine until the fish is tender and the sauce thickens. The mushrooms absorb the fish's umami, creating a rich flavor.
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  Sichuan-Style Boiled Frog

  Sichuan-style boiled frog is a dish primarily made with frog legs, accompanied by side ingredients such as bean sprouts and leafy greens. The frog legs are blanched or briefly fried, then stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). After the aromatics are cooked, broth or water is added and brought to a boil. Finally, the frog legs and vegetables are simmered together in the pot, and hot oil is poured over the dish to enhance the aroma.
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  Spicy Hunan-style Chicken Offal Stir-fry

  Xiang-style stir-fried chicken offal features chicken heart, liver, and gizzard as main ingredients, seasoned with chili, garlic, ginger, and green onion, quickly stir-fried at high heat.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Smoked Pigeon

  Smoked squab is a traditional dish primarily made with young pigeons. The preparation involves marinating the squab to infuse flavor, followed by a specific smoking technique that keeps the meat tender while imparting a unique smoky aroma.
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  Fermented Black Bean Chicken Feet

  Stewed chicken feet with fermented black beans, ginger, and garlic, simmered until tender and flavorful.
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  Spicy Stir-fried Chicken Gizzard

  Spicy stir-fried chicken gizzards, made with chicken gizzards, chili, scallions, ginger, and garlic. Chicken gizzards are sliced after cleaning and quickly stir-fried with chili segments and seasonings.
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  Braised Pork Elbow

  Braised pork knuckles are primarily made with pork knuckles, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and fully flavored. The finished dish has a bright red color and succulent, fall-off-the-bone meat.

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