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Pan Xiao Ji·Xian Chao Ji (Cheng Jiao Jie Dian)

特色菜 · ⭐ 4.8

Unit 7 (from north to south), No. 18-2, East District, Huancheng Garden, No. 669, Chengjiao Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Xiaoji Sweet and Sour Pork Tenderloin

  Xiaoji Sweet and Sour Pork Tenderloin is a classic Chinese dish primarily made with pork tenderloin. The pork is cut into strips, coated in a starch batter, and deep-fried until crispy on the outside and tender inside. The key step involves preparing a sweet and sour sauce, typically made from sugar, rice vinegar, light soy sauce, and ketchup, which is simmered until thickened and then poured over the fried pork. The finished dish has a bright red color, a crispy exterior with a soft interior, and a balanced sweet and sour flavor.
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  Dry-Fried Premium Tofu

  Dry-Fried Premium Tofu is a Sichuan-style tofu dish. Main ingredients include firm tofu, minced pork, garlic sprouts, dried chili peppers, and Sichuan peppercorns. The tofu is cut into strips and pan-fried in hot oil until golden and crispy on the surface. Minced pork is then stir-fried until separated, followed by dried chili peppers, Sichuan peppercorns, minced ginger, and garlic for fragrance. The fried tofu is returned to the wok, seasoned with soy sauce, sugar, and a little water, and quickly stir-fried to coat evenly. Finally, garlic sprouts are added and stir-fried briefly before serving. The dish features tofu with a crispy exterior and tender interior, carrying the aromatic and numbing flavors of dried chili and Sichuan peppercorns.
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  All-You-Can-Eat Buffet

  All-you-can-eat is a dining style where customers freely serve themselves from various dishes, commonly featuring meats, seafood, vegetables, staples, and desserts, prepared by steaming, boiling, stir-frying, grilling, and more.
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  Fried Mulberry Leaves

  Fried mulberry leaves is a dish primarily made with fresh mulberry leaves. After cleaning the leaves thoroughly, they are lightly coated with starch or batter and deep-fried in hot oil until golden and crispy. The finished dish is crunchy on the outside and tender inside, preserving the refreshing aroma of the mulberry leaves.
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  Teriyaki Lotus Root Cutlets

  Teriyaki lotus root cutlets are made by stuffing fried lotus slices with meat and coating them in a sweet soy-based sauce, resulting in a crispy exterior and tender filling.
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  Secret-Recipe Stir-Fried Chicken

  Fresh chicken stir-fried with a secret sauce and vegetables, resulting in tender meat and rich aroma.
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  Delicious Abalone Sauce Tofu

  A savory dish made with soft tofu simmered in a rich abalone sauce, enhanced with mushrooms and ham for a delicate flavor.
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  Beijing-style Sweet and Sour Meatballs

  A traditional Chinese dish made of seasoned pork meatballs, deep-fried and coated in a sweet and sour sauce.
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  Crispy Fried Seasonal Vegetables

  A dish of fresh seasonal vegetables lightly battered and deep-fried until golden and crispy, offering a satisfying crunch and mild savory flavor.
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  Tea Oil Pig Trotter Chicken

  Tea oil pig trotter chicken is made by slow-cooking pork trotters and chicken in tea oil, resulting in tender meat and a rich, fragrant flavor.
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  Garlic Butter Shrimp

  A dish of fresh shrimp, deveined and butterflied, stir-fried with garlic, ginger, and scallions for a savory, aromatic flavor.
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  Garlic Baked Baby Bok Choy

  A dish made with baby bok choy, garlic, and a touch of salt, steamed then topped with garlic and baked until tender and fragrant.
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  Copper Pot Braised Chicken

  Copper pot braised chicken is a dish made with chicken as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, cooking wine, and other seasonings, then slowly stewed in a copper pot over low heat. After marinating, the chicken is cooked together with oil in the pot, allowing it to fully absorb the flavorful sauce through simmering, resulting in tender meat and rich, savory broth.
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  Spicy Crispy Lotus Root Strips

  Spicy Crispy Lotus Root Strips is a dish primarily made from fresh lotus root. The lotus root is peeled, cut into strips, blanched, and then coated in a batter made from starch, flour, and seasonings. The strips are deep-fried in hot oil until golden and crispy. After frying, they are quickly stir-fried with dried chili peppers, Sichuan peppercorns, minced garlic, and other spices to evenly coat them with a spicy and aromatic flavor. The finished dish features a crispy exterior while retaining the lotus root's inherent crunchiness inside, offering a spicy and appetizing taste.
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  Fish-Flavored Eggs

  Fish-flavored eggs is a Chinese dish made primarily with eggs, stir-fried with葱, ginger, and garlic. A savory sauce of vinegar, sugar, soy sauce, and doubanjiang creates the signature fish flavor.

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