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Xiao Restaurant

Sichuan cuisine · ⭐ 3.7

B1-3, Xinghui Fortune, No. 6 Yunshan South Road

Dishes

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  Winter Melon and Pork Soup

  A light soup made with winter melon and pork, featuring tender meat and fresh vegetables in a clear broth.
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  Cabbage and Vermicelli

  A Chinese home-style dish made with cabbage and vermicelli, stir-fried together for a fresh and savory flavor.
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  Spicy Pepper Pork Head Meat

  尖椒猪头肉 is a dish made primarily from pork head meat and green chili peppers. The cooked pork head meat is sliced and stir-fried with fresh green chilies, blending the pepper's freshness with the rich flavor of the pork.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Braised pork with glutinous rice

  Burned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
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  White Oil Tripe Strips

  A Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
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  Stir-Fried Bok Choy

  A simple and healthy dish made by stir-frying bok choy with garlic and ginger, resulting in a crisp and savory flavor.
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  Preserved Meat Sticky Rice Bamboo Shoots

  A traditional Chinese dish made with preserved meat, sticky rice, and bamboo shoots, steamed together for a rich, savory flavor.
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  Sour Cabbage Stir-Fried Pork Intestines

  Suancai stir-fried pork intestines is a dish made primarily from pork intestines and pickled cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with sliced pickled cabbage and seasoned appropriately until flavorful. The dish has a bright color and rich texture.
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  Green Pepper and Minced Pork with Century Egg

  Green peppers stir-fried with minced pork, combined with diced century egg, offering a rich flavor with a slightly spicy and savory taste.
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  Noodle Fragrance Pork Ribs

  Pork ribs are the main ingredient of Noodle Fragrance Pork Ribs, combined with noodles, scallions, ginger, and other seasonings, then braised and stewed. The meat is tender and fragrant, blending savory and noodle aromas for a rich flavor.
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  Spicy Crispy Pork Strips

  Spicy crispy pork strips are made from pork tenderloin, sliced into strips, coated with starch and egg, then deep-fried until golden and crunchy. Then stir-fried with chili, garlic, and ginger to infuse flavor.

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