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Fu Jia Xiao Chu

Home-style Chinese cuisine · ⭐ 4.3

Units 218–219, Building 4, Shangbei Xinzuo, Hui Long Guan West Street

Dishes

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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Sichuan-Hunan Boiled Pork Slices

  Sichuan-Hunan boiled pork slices feature tender pork loin marinated with starch and egg white, then blanched and mixed with a spicy sauce made from chili, Sichuan pepper, and fermented bean paste. Topped with garlic, scallions, and ground Sichuan pepper for a bold, numbing, and fragrant flavor.
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  Signature Old-Style Sweet and Sour Pork

  Signature old-style sweet and sour pork is made from pork tenderloin, cut into pieces, coated in starch paste, then deep-fried until golden and crispy. A tangy sauce of sugar, vinegar, water, and starch is added to the pan, and the fried meat is stir-fried evenly to coat each piece thoroughly.
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  Most Fire Stir-Fried Pork Slices

  Most Fire Stir-Fried Pork Slices is a Chinese dish made with pork, green pepper, red pepper, and onion, stir-fried over high heat. It features tender meat, rich texture, and a strong flavor.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Special Charcoal-Grilled Pork Rind

  Special charcoal-grilled pork belly slices made from pork fat edges, cleaned and grilled over charcoal. Cut into segments and directly roasted until slightly charred with oozing fat, preserving its original flavor.
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  Bai Shan Sauce Eggplant

  Bai Shan Sauce Eggplant is a Chinese dish made with eggplant and a special sauce. The eggplant is fried and then stir-fried with Bai Shan sauce, resulting in a crispy outside and tender inside with a rich sauce flavor.
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  Grilled Beef Skewers

  Grilled beef skewers made by marinating fresh beef cubes on bamboo sticks and grilling over charcoal, resulting in a flavorful, charred taste.
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  Shredded Pork with Sour Cabbage Noodles

  Shredded pork with sour cabbage and vermicelli is a dish made from pork tenderloin, sour cabbage, and rice noodles. The pork is marinated, stir-fried with cabbage, then simmered with broth or water until the noodles are soft and flavorful.
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  Pork Spine Stewed with Sour Cabbage

  Spinal bone stew with sour cabbage is a dish made primarily from pork spine bones and sour cabbage. After blanching, the bones are simmered with chopped sour cabbage in water and seasonings until tender, resulting in rich broth, soft bones, and flavorful sour cabbage.
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  Crispy Fried Fresh Mushrooms

  Soft-fried fresh mushrooms are made from fresh mushrooms, cleaned and stemmed, then coated in a thin layer of starch or flour paste and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside, preserving the mushroom's natural flavor.
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  Tonghua Seafood Hot Pot

  Tonghua seafood hot pot features fresh seafood like shrimp, shellfish, and fish slices, combined with tofu, cabbage, and vermicelli, cooked in broth or water. Ingredients are quickly blanched to retain tenderness.

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