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Tangcheng Xiao Chu (平安大厦店) – Tangcheng Xiao Chu (Ping An Da Xia Dian)

粤菜 · ⭐ 4.5

No. 1 Xinyuan South Road, Basement Level 1 (B1), Duhui Tiandi Shopping Center, Unit B02

Dishes

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  Black Chicken with Goji and Red Date Soup

  A soup made with black chicken, goji berries, and red dates, simmered slowly in water until the meat is tender and the broth is clear and nutritious.
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  Traditional Hakka Handmade Stuffed Tofu

  Traditional Hakka handmade stuffed tofu is a dish where soft tofu serves as a container filled with a seasoned mixture of minced pork, dried shrimp, and mushrooms, then steamed.
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  Chilled Fresh Fruit Pork

  Ice-cold fruit sweet and sour pork is a fusion dish featuring tender pork loin, pineapple, green pepper, red pepper, and onion. The pork is cut into cubes, marinated, then deep-fried until golden brown. It is then stir-fried with fresh fruit and vegetables, and tossed in a prepared sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and cornstarch slurry. Finally, it is chilled before serving.
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  Whole Coconut Stewed Chicken Soup with Black Chicken

  Whole coconut stewed chicken soup uses a whole coconut as a container, filled with chicken, goji berries, red dates, and more, slowly cooked with water. Chicken is rich in protein and nutrients, while coconut adds natural sweetness and fragrance. The soup blends the savory taste of chicken with the sweet richness of coconut.
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  Barley, Taro, and Pumpkin Stew

  Buckwheat taro pumpkin stew is primarily made with buckwheat, taro, and pumpkin. After soaking the buckwheat beforehand, it is combined with peeled and cubed taro and pumpkin in a clay pot, then simmered with water until the ingredients become tender, allowing the flavors of the three ingredients to blend into a thick, stew-like dish.
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  Bouncy Aunt's Pig Trotters

  Bouncy Auntie Pig Trotter is a dish primarily made with pig trotters, processed through blanching, stewing, or braising to make the trotters soft and flavorful. Soy sauce, cooking wine, star anise, ginger slices, and other seasonings are typically added for flavor. Some recipes include rock sugar or red yeast rice to enhance the color.
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  Seaweed-Crusted Tofu

  Seaweed-crusted tofu is made by coating soft tofu in a mixture of seaweed flakes and starch, then deep-fried until golden and crispy. The inside remains tender while the outer layer offers a savory crunch.
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  Mushroom Steak Cubes

  珍菌牛仔粒是一道以牛肉粒为主料，搭配多种新鲜菌类（如香菇、杏鲍菇、金针菇等）制成的菜肴。牛肉粒经过腌制后炒制，再与切好的菌类一同翻炒，调味后收汁而成。
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Classic Mushroom & Preserved Meat Clay Pot Rice

  Classic dried mushroom and腊味 baozi rice is cooked slowly in a clay pot with rice,腊 sausage,腊 meat, and dried mushrooms. The rice absorbs the rich flavors of the腊 meats and the umami from the mushrooms, forming a crispy crust at the bottom.
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  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.

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