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Linda’s Xiaojie Private Kitchen (Ronghe Branch)

特色菜 · ⭐ 3.9

Linyin Road, Ronghe Plaza (next to McDonald's)

Dishes

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  Three-Cup Chicken Wings

  Three-cup chicken wings is a dish made with chicken wings, marinated and then stewed with rice wine, soy sauce, and sesame oil until tender and the sauce thickens.
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  Kuadun Qiandaohu Fish Head

  Kuadun Qiandaohu Fish Head is a dish made with Qiandaohu fish head as the main ingredient, combined with various seasonings and ingredients, and cooked by stewing. The fish head is tender, and the soup is rich and delicious.
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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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  Stewed Seafood with Bean Noodles

  A hearty dish featuring fresh seafood and bean noodles simmered in a savory broth, perfect for a comforting meal.
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  Sichuan Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy seasonings like doubanjiang and chilies.
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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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  Stone Pot Salted Pork with Tofu

  A dish made by slow-cooking salted pork and old tofu in a stone pot, resulting in a savory and aromatic flavor.
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  Stoneware Pork Intestines

  Stewed pig intestines in a hot stone pot with vegetables like onions and green peppers, seasoned and cooked until flavorful.
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  Old Beijing Braised Pork

  Old Beijing-style braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy red.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Spicy Pork Liver

  Spicy pig liver is a dish featuring pig liver as the main ingredient. After cleaning and slicing, the liver is marinated with rice wine and soy sauce, then stir-fried with chili, scallions, ginger, and garlic. Cooking carefully ensures tender liver infused with spicy flavor.
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  Steamed Xingkai Lake Big White Fish with Yellow Pepper Sauce

  Steamed Xingkai Lake Big White Fish with Yellow Pepper Sauce is a dish made with Xingkai Lake Big White Fish and yellow pepper sauce. The fish meat is fresh and tender, with a delicate texture, and the yellow pepper sauce is spicy and appetizing, highlighting the original flavor of the fish.

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