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Xiao Shifu · Jianghu Cuisine (Xipu Store)

川菜 · ⭐ 4.4

No. 160, Xi Chi 1st Street

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Sichuan-style ginger and fish dish

  Zi Jiang Hao Er Yu is a dish made by stir-frying fresh fish with young ginger. The cleaned fish is cooked with sliced young ginger and seasonings, resulting in tender fish meat and fragrant ginger.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Signature Braised Shrimp

  Fresh shrimp braised in a secret sauce, resulting in tender, flavorful meat with a rich aroma and bright red color.
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  Pickled Pepper Frog

  A Sichuan dish made with frog legs stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
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  Spicy Octopus Stir-fry

  A spicy stir-fried dish featuring fresh octopus, quickly cooked with chili, garlic, and ginger for a bold, fiery flavor.
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  Roasted Potatoes

  Roasted potatoes is a dish made primarily from potatoes, prepared by baking. After peeling or leaving the skin on, the potatoes are cut into pieces, mixed with oil, salt, and other seasonings, then roasted in an oven or over charcoal until the outside is crispy and the inside is soft and tender.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Braised Brain Flowers

  A dish made by slow-cooking pig brains with aromatics like ginger, garlic, and scallions, resulting in a tender and flavorful delicacy.
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  Raw Beef

  Raw beef is a dish made from fresh beef slices served without cooking, often enjoyed in Japanese cuisine for its tender texture and rich flavor.
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  Braised Fish Balls

  A Chinese dish made by braising fish balls in a savory sauce of soy sauce, sugar, and ginger.
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  Mushroom Explosion Pig Snout Tendons

  Mushroom explosion pig snout tendons is a dish made with pig snout tendons and various mushrooms. The crispy and tender texture of the pig snout tendons blends well with the delicious mushrooms, offering a rich flavor.
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  Spicy Clams

  Spicy clams is a dish made primarily with clams, seasoned with various spices and chili peppers. The clams are first cleaned and then stir-fried with spicy seasonings, resulting in an appealing red color and aromatic spiciness.
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  Spicy Duck Lips

  A spicy Sichuan dish made with duck lips stir-fried with chili and Sichuan pepper, offering a rich, numbingly spicy flavor.
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  Fresh Pepper Frog

  A Sichuan dish featuring fresh frog cooked with green and red peppers, garlic, and ginger for a spicy and aromatic flavor.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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