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Tang Cheng Xiao Chu (Wu Ke Song Hua Xi Store)

Cantonese cuisine · ⭐ 4.3

No. 69 Fuxing Road, Yard No. 2, Huaxi LIVE, B1 Floor, Shop 026

Dishes

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  Barley, Taro, and Pumpkin Stew

  Buckwheat taro pumpkin stew is primarily made with buckwheat, taro, and pumpkin. After soaking the buckwheat beforehand, it is combined with peeled and cubed taro and pumpkin in a clay pot, then simmered with water until the ingredients become tender, allowing the flavors of the three ingredients to blend into a thick, stew-like dish.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Bouncy Aunt's Pig Trotters

  Bouncy Auntie Pig Trotter is a dish primarily made with pig trotters, processed through blanching, stewing, or braising to make the trotters soft and flavorful. Soy sauce, cooking wine, star anise, ginger slices, and other seasonings are typically added for flavor. Some recipes include rock sugar or red yeast rice to enhance the color.
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  Stir-fried Chicken Cartilage with Green Beans and Preserved Vegetable

  Stir-fried string beans with chicken cartilage, enhanced with preserved vegetable for aroma. The ingredients are well-balanced and offer a rich, diverse taste.
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  Stewed Fresh Tofu Skin Soup

  Stewed fresh beancurd skin is a dish made primarily with fresh beancurd skin, simmered slowly in rich broth or water. After soaking and cutting the beancurd skin into pieces, it is cooked together with辅料 such as scallions, ginger, and mushrooms. A适量 of salt and seasonings are added, and the mixture is gently simmered until the beancurd skin absorbs the broth, resulting in a soft and chewy texture with a rich, flavorful sauce.
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  Roast Meat Trio

  Roast meat trio is a精选 meat platter featuring roast duck, char siu, and barbecued pork. The roast duck has a crispy skin and tender meat; the barbecued pork features a crisp skin and melt-in-your-mouth texture; the char siu boasts a glossy red color and sweet, savory flavor. Together, they create a rich, layered taste experience.
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  Mushroom Steak Cubes

  珍菌牛仔粒是一道以牛肉粒为主料，搭配多种新鲜菌类（如香菇、杏鲍菇、金针菇等）制成的菜肴。牛肉粒经过腌制后炒制，再与切好的菌类一同翻炒，调味后收汁而成。
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  Tomato Corn Pork Rib Soup

  Tomato and corn stewed pork rib soup is primarily made with pork ribs, paired with tomatoes and corn and slowly simmered together. First, the pork ribs are blanched to remove any odor, then combined with diced tomatoes and corn segments in a pot. Water is added and the mixture is gently simmered until the broth turns creamy white and the ingredients become tender.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.

Reviews

• shimmering_saffron
  I got the braised pigeon and honestly the skin was SO crispy — like literally shatter like a potato chip, that super satisfying crunch when you bite in and then all the juices just burst out. The meat was really tender and tight, lots of flavor going on. Also had the whole coconut stewed black-bone chicken soup — wow, the coconut aroma was intense, broth was super clear and tasted lightly sweet with this nice aftertaste. The chicken was so soft and silky it almost melted. Place itself was pretty cozy too, the seating had a nice vibe to it and the staff were all friendly and on top of things, food came out quick. Grabbed a passion fruit juice on the side which was tart and sweet, perfect for cutting through all that richness. Whole experience was just really comfortable, I'd happily come back.