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Miao Xiaotan

Sichuan cuisine · ⭐ 4.3

Inside security checkpoint, Terminal 2, Changbei International Airport, at the beginning of Concourse A

Dishes

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  Three Delicacy Mushroom Noodles

  A savory noodle dish featuring fresh mushrooms like shiitake, oyster, and king trumpet, simmered in a light broth for a rich umami flavor.
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  Three Delicacy Mushroom Noodles (Three Delicacies Gone, Don't Eat!)

  Made primarily from dried shiitake, golden needle mushrooms, and king oyster mushrooms, this dish is stir-fried and mixed with seasoning powder. It has a fresh, savory, smooth texture, ideal for quick preparation by boiling or mixing with hot water. Contains no real seafood ingredients.
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  Don't Eat This Dish

  A stir-fried dish made with liver, bell peppers, and onions, known for its savory flavor and bold presentation. Despite the name, it's safe to eat.
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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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  Mixed Rice Noodles

  Stir-fried rice noodles is a cold dish made primarily with rice noodles. After boiling, the noodles are drained and mixed with various seasonings and toppings such as cucumber ribbons, carrot strips, bean sprouts, crushed peanuts, and cilantro. Common dressings include soy sauce, vinegar, chili oil, garlic, and sesame paste.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Beef Noodles

  Beef noodle soup is a dish primarily made with beef and rice noodles. The preparation typically involves simmering beef to create a rich broth, then adding cooked rice noodles and garnishing with green onions, cilantro, and other toppings, resulting in a perfect combination of fragrant beef broth and smooth rice noodles.
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  Minced Pork with Eggplant

  Meat sauce eggplant is a home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips and simmered together with the fried minced pork, seasoned with appropriate spices. It is cooked until the eggplant becomes tender and the pork is fragrant, then the sauce is reduced to finish.
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  Meatball Soup

  A comforting soup made with meatballs cooked in broth, featuring tender meat and a light, savory flavor.
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
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  Sour Cabbage Fish Noodle Soup

  Fresh fish slices and pickled cabbage are the main ingredients of this fish soup noodle dish, served with noodles. The fish is marinated in rice wine and ginger, then blanched. Pickled cabbage is stir-fried and boiled, then combined with fish and seasonings to create a rich broth poured over cooked noodles.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.

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