Close

Xiaoyuanlou · Wuzhou Li (Lousong Branch)

江浙菜 · ⭐ 4.5

No. 266 Loumen Road

Dishes

• 

  Homestyle Stir-Fried Beef with Bell Peppers

  A rustic stir-fry dish made with yellow beef, green peppers, red peppers, and onions. Thinly sliced beef is marinated and quickly stir-fried with vegetables to keep the meat tender and the veggies crisp.
• 

  Sesame Roast Chicken

  A dish of whole chicken marinated and roasted until crispy, then sprinkled with toasted sesame seeds for a fragrant, savory flavor.
• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
• 

  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
• 

  Special Taro Stew

  A savory stew made with fresh taro, pork belly, and mushrooms, slow-cooked to a rich, creamy texture.
• 

  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
• 

  Straw-wrapped Pork Belly

  Stuffed pork belly wrapped in straw is a traditional Chinese dish. Pork belly is cut into pieces, tied with straw, and then boiled, marinated, and stewed to create a unique aroma from the straw and maintain the meat's integrity.
• 

  Braised Yellow Catfish

  Red-braised catfish is a Chinese dish featuring catfish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the flavors, finally reducing the sauce.
• 

  Spicy Fish Head with Flatbread

  A dish featuring fresh fish head stewed with tofu, vermicelli, scallions, ginger, and garlic. The fish head is first pan-fried until golden, then simmered in broth with seasonings. Finally, a baked flatbread is soaked in the soup to absorb its rich flavors.
• 

  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
• 

  Sweet Rice Balls with Fermented Rice Wine and Sesame

  A traditional Chinese dessert made of glutinous rice balls cooked in fermented rice wine and topped with toasted sesame seeds, offering a soft, sweet, and aromatic experience.

Reviews