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Chef's Small Kitchen (Dacheng Plaza Store)

Home-style Chinese cuisine · ⭐ 3.6

No. 200 Chang'an South Road, Dacheng Plaza

Dishes

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  Phoenix Fish Head

  The Phoenix Fish Head is made primarily from fresh fish head, seasoned with scallions, ginger, garlic, and fermented bean paste, then stewed or steamed. The fish head meat is tender, the broth rich and savory with a slightly spicy flavor, showcasing classic Chinese taste.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  King Oyster Mushroom and Pork Neck Meat

  A Chinese dish combining tender pork neck meat with savory king oyster mushrooms, stir-fried or braised to perfection.
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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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  Special Sirloin Bones

  Premium beef short ribs marinated and grilled to perfection, served with a secret sauce for rich flavor.
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  Stir-Fried Young Rooster

  Stir-fried young rooster is a dish made with young rooster meat, stir-fried quickly with scallions, ginger, garlic, and other ingredients. Main ingredients include young rooster, green pepper, red pepper, scallion segments, ginger slices, and garlic slices. First blanch the chicken pieces, then stir-fry with the seasonings to keep the meat tender.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Eel Segments

  A dish made by braising eel segments in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Grassland Beef

  Grassland beef features tender, marinated beef grilled over charcoal, offering a rich flavor from the grass-fed cattle.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Duck Blood and Pig Intestine Stew

  A spicy Sichuan dish made with duck blood and pork intestines, slow-cooked with chili, garlic, and fermented bean paste.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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