Close

Xiao Jiao Tian Pao Jiao Huo Tian Ji (Yongjia Store)

Sichuan cuisine · ⭐ 4.8

Shop No. 0506, 1st Floor, Building 11, Dongbai City Yongjia Tian Di, Guobin Avenue

Dishes

• 

  Stir-Fried String Beans with Rice

  Wash green beans, remove strings, cut into pieces, stir-fry with minced garlic and meat, season with salt and soy sauce until tender-crisp, perfect with rice.
• 

  Traditional Lychee Pork

  Traditional lychee pork is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until golden. It's quickly stir-fried with a sweet-and-sour sauce (sugar, vinegar, ketchup, soy sauce) to coat the meat, resulting in a crispy exterior and tender interior with balanced acidity and sweetness.
• 

  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
• 

  Sichuan-style Crispy Pork Strips

  Sichuan-style crispy pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crunchy. Crispy outside, tender inside.
• 

  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
• 

  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
• 

  Direct Supply Wuchang Rice

  Premium Wuchang rice sourced directly from Wuchang, Heilongjiang Province, known for its plump grains and delicate aroma. Prepared using traditional steaming methods to ensure a soft, flavorful texture.
• 

  Pickled Pepper Live Frog

  A Sichuan dish made with live frog cooked in pickled chili, garlic, and ginger, known for its spicy and sour flavor.
• 

  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
• 

  Meat Fragrant Fuding Binglang Taro

  Made with Fuding Binglang taro and minced pork, stir-fried to perfection. The taro is soft and glutinous, with rich meaty aroma and a savory, balanced flavor.
• 

  Crispy Tofu Stew

  Crispy tofu stew features tender tofu with a crunchy exterior, simmered in savory broth with vegetables and meat for rich flavor.
• 

  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
• 

  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.

Reviews