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Nan Cuoping Xiao Yuan

Sichuan cuisine · ⭐ 4.5

No. 11 Xisihuan Middle Road

Dishes

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  Three Delicacies Rice Noodles

  Three Delicacies Rice Crackers is a dish made primarily with rice crackers, combined with ingredients such as shrimp, ham, and green peas. The rice crackers are fried or pan-fried until crispy, then mixed with stir-fried three delicacies ingredients, maintaining the crackers' crunchy texture while blending in rich, savory flavors.
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  堂灼剁椒蒸大湖鱼头

  堂灼剁椒蒸大湖鱼头是一道鲜辣开胃的湘菜代表。选用新鲜大湖鳙鱼头为主料，铺上秘制剁椒酱，猛火蒸制而成。鱼肉细嫩如豆腐，胶质丰富，剁椒的咸鲜辣味充分渗入鱼肉，搭配少许紫苏或葱花提香。上桌时热气腾腾，鱼香与椒香交融，口感鲜辣爽滑，汤汁浓郁，适合搭配米饭食用。
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Home-style Yellow Croaker

  Home-style Yellow Catfish is a dish primarily made with yellow catfish. Typically, the fish is cleaned and pan-fried until golden brown on both sides, then stir-fried with ingredients such as ginger, garlic, and doubanjiang (fermented broad bean paste) until fragrant. Water is added to braise the dish until it's well-seasoned, and finally the sauce is reduced. The preparation emphasizes proper heat control and seasoning to highlight the natural flavor of the ingredients.
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  小炒手工脆笋

  小炒手工脆笋是一道以新鲜竹笋为主料的经典家常菜。选用优质春笋或冬笋，手工切成薄片或细条，经过快速焯水去除涩味后，与蒜片、干辣椒、青红椒等辅料一同大火爆炒。成菜色泽清亮，笋片脆嫩爽口，带有独特的清甜与微辣，锅气十足，是一道下饭又健康的快手菜肴。
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  Spicy Blood Duck Soup

  Xiao Yuan Mao Xue Wang is a hot pot dish primarily made with duck blood, tripe, mung bean sprouts, tofu skin, and luncheon meat. The ingredients are first blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to simmer together, finally combining all ingredients for stewing.
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  Green Chili Love Frog

  Little green pepper loves frog legs is a dish made primarily with frog legs and fresh small green peppers. After marinating, the frog legs are stir-fried together with sliced green peppers and seasoned appropriately to allow the ingredients to blend fully. The cooking process emphasizes precise heat control to maintain tender frog meat and crisp green peppers.
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  Furao Braised Pork

  Fuyao Braised Pork Belly is made with pork belly as the main ingredient. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and glossy red. The finished dish is rich but not greasy, melting in your mouth.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stoneware-Baked Shrimp

  A dish featuring fresh shrimp baked in a hot stone pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood.
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  Braised Old Tofu in Sauce

  Stewed Old Tofu is a dish made primarily with old tofu, seasoned with soy sauce, doubanjiang (fermented broad bean paste), and other condiments, cooked by simmering. Main ingredients include old tofu, scallions, ginger, garlic, minced meat (optional), and seasoning sauce. The tofu is cut into cubes, pan-fried until slightly golden on the surface, then combined with the辅料 in a pot with water and simmered to allow the tofu to fully absorb the rich flavors of the sauce.
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  Ask Guest to Kill Chicken

  Questioner's chicken is a dish made from live chickens, cleaned and cooked in water with ginger and scallions. The meat can be eaten plain or with dipping sauce.
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  Stir-fried Wax Gourd with Green Peas

  Green pea and loofah stew is a dish primarily made with green peas and loofah. Cut the loofah into segments and cook it together with green peas in a pot, adding适量清水 or broth. Simmer over medium-low heat until the loofah becomes tender and the green peas are fully cooked. Season to taste and serve.
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  Pan-fried Glutinous Rice Cake

  Stir-fried glutinous rice cakes are a food made primarily from glutinous rice. The glutinous rice is soaked, ground into flour, mixed with water to form a dough, then pressed into small cakes and pan-fried in oil until golden brown on both sides. The finished product has a crispy outer layer and a soft, chewy interior, offering a rich and satisfying texture.
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  Braised Softshell Turtle with Yellow Sauce

  Huangfen Changde Hanshou Softshell Turtle is primarily made with softshell turtles from Hanshou, paired with辅料 such as scallions, ginger, garlic, and chili peppers, and prepared using the Huangfen cooking technique. The turtle is first blanched to remove fishy odor, then stewed together with seasonings to create a rich broth and tender, soft meat.
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  Braised Fish Offal in Brown Sauce

  Huangfen Fish Offal is a dish made primarily from fish parts like heads, bones, and skin, cooked with scallions, ginger, garlic, and doubanjiang in a slow stew. The offal is cleaned, blanched to remove odor, then simmered with seasonings until flavorful.

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