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Xiao Fang Niu Stir-Fry Restaurant (Yiyou Store)

冀菜 · ⭐ 4.6

5th Floor, Building B, Yiyu Department Store, Southwest Corner of Yuhua West Road and Youyi Street

Dishes

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  Health-Promoting Vegetable Salad

  A healthy vegetable salad made with fresh lettuce, cucumber, tomato, carrot, and purple cabbage, sliced or shredded, then mixed with a little olive oil, lemon juice, or vinegar—no heating required to preserve the natural flavors.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Chengde Bashang Grilled Lamb

  Selected high-quality lamb from Chengde Bashang region, marinated and grilled over charcoal. Tender and juicy with a crispy exterior and rich charcoal aroma, featuring natural lamb fragrance.
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  Fruit

  Fruit refers to a series of edible plant fruits, usually sweet-tasting and nutritionally rich. Fruits can be eaten directly or used to make delicious foods such as juices and jams. Different types of fruits have varying tastes—some are sweet and sour, while others are fragrant and juicy.
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  Hebei Immortal Chicken

  Hebei Immortal Chicken is a specialty dish made with whole chicken stewed in a secret sauce, known for its tender meat and rich flavor.
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  Stone Pot Grilled Fish from Baiyangdian

  Baiyangdian stone pot gali fish features the local gali fish from Baiyangdian, paired with tofu, potatoes, and vermicelli, slow-cooked in a stone pot. The fish is tender, the broth rich, and ingredients blend perfectly through gentle simmering.
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  Lotus Leaf Steamed Pork Ribs with Sticky Rice

  A traditional dish featuring pork ribs and sticky rice wrapped in lotus leaves and steamed until tender, offering a fragrant and savory flavor.
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  Lotus Root Cake with Shrimp

  Made from fresh lotus root and shrimp meat, this dish features a savory, crispy cake with a delicate balance of sweetness and umami.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Crispy Fried Eggplant

  Crispy fried eggplant is a dish featuring eggplant as the main ingredient, sliced or cut into strips, deep-fried until crispy, then stir-fried with garlic, scallions, and seasonings to absorb the flavorful sauce. Proper heat control ensures a crunchy texture without greasiness.
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  Chongqing Sour Cabbage Fish

  Chongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.
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  Bone渣 Meatballs

  A traditional Chinese dish made from pork and bone scraps, shaped into balls and fried or boiled for a savory, tender texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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