Close

Xiao Chu Canteen (Huangtianba Branch)

川菜 · ⭐ 4.4

No. 131 Weisi Road, Huangtianba

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Stir-Fried Potatoes

  A quick stir-fry dish made with potatoes, often including green peppers and garlic, known for its crisp texture and savory flavor.
• 

  Happy Duck in Spicy Sauce

  A spicy Sichuan dish featuring duck meat and vegetables simmered in a rich, numbingly hot sauce.
• 

  Pork with Houttuynia Herb

  A cold dish made of sliced pork and Houttuynia herb, seasoned with garlic, chili oil, and soy sauce for a fresh, spicy flavor.
• 

  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
• 

  Special Meatball Soup

  A savory soup featuring handmade meatballs made from pork and shrimp, simmered in clear broth with aromatics like ginger and scallions for a delicate, fresh flavor.
• 

  Rice Soup

  Rice porridge is a liquid made by boiling rice with water. The main ingredients are rice and water. The method involves washing the rice, adding an appropriate amount of water, and simmering over medium-low heat until the rice grains become soft and the broth thickens. After filtering, rice porridge is obtained.
• 

  Crispy Skin Fish

  A Sichuan dish featuring a crispy-skinned carp served with a spicy sauce, combining tender meat and crunchy texture.
• 

  Lao Tan's Sour Fish

  Lao Tan's sour fish dish uses fresh grass carp as the main ingredient, paired with pickled mustard greens, bean sprouts, and pickled chili peppers. The fish slices are marinated with wine and starch, then stir-fried with pickled vegetables, simmered in broth, and finally cooked through with the fish slices, garnished with bean sprouts and other vegetables.
• 

  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
• 

  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
• 

  Pot-edge Steamed Bun

  Potato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews