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Xiao Ling's Old Kitchen (Bai'an Avenue Branch)

农家菜 · ⭐ 4.3

No. 339, Bai'an Avenue, Bai'anba Subdistrict (opposite Chongqing No. 2 Intermediate People's Court)

Dishes

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  Nong Ergge's Stir-Fried Pork

  A home-style dish made by stir-frying pork with green peppers and onions, known for its savory flavor and tender texture.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Spicy Numbing Broad Beans

  A spicy and numbing broad bean dish made with Sichuan pepper, chili, and aromatic seasonings, popular as a snack or side in Sichuan cuisine.
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  Hanyuan Fresh Flower Pepper Fish

  Fresh Hanyuan flower pepper fish is made with live fish and fresh Hanyuan peppercorns, using a method of pan-frying followed by stewing. It highlights the fragrant aroma of the pepper and the tender texture of the fish. The dish has a bright red color, strong fragrance, and a rich, spicy-savory taste.
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  Braised Pork Belly

  Special braised pork belly is made with fatty pork, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Stoneware Braised Tofu

  Stewed tofu in a stone pot is made with soft tofu, minced meat, green pepper, and onion, slowly cooked in a hot stone pot. Tofu cubes are seasoned and simmered over low heat to absorb flavors and create a rich sauce.
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  Sandpot Dragon's Beard Vegetable

  A dish made with dragon's beard vegetable, simmered in a clay pot with garlic and ginger for a rich, tender flavor.
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  Braised Intestine Hot Pot

  Braised intestine hot pot features tender pork intestines simmered in a spicy, aromatic broth with vegetables and tofu, creating a rich and satisfying dish.
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  Old Kitchen Stir-Fried Pork

  Stir-fried pork with tender pork loin, green and red peppers, and garlic, quickly cooked over high heat. Bright color, tender texture, slightly spicy aroma, rich flavor.
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  Garlic Pork Cutlet

  A Chinese dish made with pork tenderloin marinated in garlic, soy sauce, and wine, then pan-fried until crispy outside and tender inside.
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  Sichuan Pepper Frog Legs

  Spicy Sichuan pepper frog legs stir-fried with ginger, garlic, dried chilies, and Sichuan peppercorns, resulting in tender, flavorful meat with a unique numbing aroma.
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  Sour Radish Stir-Fried Beef Tripe

  Sour radish stir-fried with beef tripe is a dish primarily made with beef tripe and sour radish. After cleaning and blanching the beef tripe to remove any odor, it is stir-fried together with sliced sour radish. Appropriate seasonings are added to allow the beef tripe to absorb the tangy aroma of the sour radish, resulting in a crisp texture and rich flavor layers.
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  Iron Plate Pork Ribs

  A dish featuring pork ribs cooked on a hot iron plate until crispy and flavorful, often seasoned with garlic, soy sauce, and spices.

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