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Xiao Lin Local Cuisine Restaurant

农家菜 · ⭐ 3.9

Beside Zhongshan Stone Sculpture Art Museum, Shentong Avenue

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Pork with Rice Wine Steamed Buns

  Pork with rice wine steamed buns is a traditional Chinese dish made with pork and rice wine steamed buns. The pork is stewed to be tender, while the rice wine buns are made from fermented dough with a slightly sweet wine aroma.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Mixed Fish Hot Pot

  A Chinese dish featuring a variety of fresh fish and seafood simmered in broth with vegetables and tofu, known for its rich flavor and nutritional value.
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  Fried Mulberry Leaves

  Fried mulberry leaves is a dish primarily made with fresh mulberry leaves. After cleaning the leaves thoroughly, they are lightly coated with starch or batter and deep-fried in hot oil until golden and crispy. The finished dish is crunchy on the outside and tender inside, preserving the refreshing aroma of the mulberry leaves.
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  Special Stir-Fried Chicken

  A dish made with chicken and vegetables stir-fried quickly, featuring tender meat and aromatic flavors.
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  Pork Liver Noodle Soup

  A savory noodle soup featuring tender pork liver in a clear broth, served with wheat noodles and aromatic herbs.
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  Tomato and Egg Noodles

  Tomato and egg noodles is a home-style noodle dish made with tomatoes, eggs, and noodles. The preparation is simple: first, cut the tomatoes into pieces and beat the eggs. Then, cook the noodles until done and set aside. In another pan, stir-fry the tomatoes and eggs together, then mix in the noodles to combine.
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  Braised Free-range Chicken Pot

  A hearty dish of free-range chicken braised in a savory sauce, slow-cooked to tender perfection.
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  Old Duck Stew

  Old duck stew is primarily made with old duck, accompanied by辅料 such as ginger slices, green onion segments, goji berries, and red dates, and slowly simmered over low heat. After long cooking, the duck meat becomes tender and the broth becomes rich and flavorful.
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  Golden Pork Ribs

  A dish of pork ribs marinated and deep-fried until golden brown, crispy on the outside and tender inside.
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  Fried Tofu with Pig Tongue

  A Chinese dish made by stir-frying pig tongue and tofu cubes, seasoned with soy sauce and aromatics for a savory, satisfying flavor.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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