Keshi Xiao Chu (Hot Spring Branch)
特色菜 · ⭐
100 meters west of the intersection of Longshan Road and Longquan Road

Dishes
Foshou EggplantLotus-shaped eggplant is a Chinese dish featuring eggplant cut into lotus shapes, then fried or steamed and cooked with a savory sauce. Common seasonings include garlic, scallions, soy sauce, and sugar for rich flavor and soft texture.
Spiced Century Egg SaladCold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
Tofu Skin Wrapped PorkA traditional Chinese dish made by wrapping pork filling in tofu skin and steaming it until tender.
Spicy Dried Chili Stir-fried PorkA Sichuan dish made by stir-frying cured pork slices with dried chili peppers, resulting in a spicy and aromatic flavor.
Oil-Poured Dried PorkA Sichuan dish made by slicing dried pork and quickly pouring hot oil over it, resulting in a crispy exterior and savory interior.
Bitter Herb SoupA light soup made from bitter herbs, boiled in water with minimal seasoning, offering a refreshing and slightly bitter taste.
Stir-Fried Potato StripsStir-fried potato strips is a home-style dish primarily made with potatoes. The potatoes are sliced into thin strips, soaked in water to remove excess starch, then quickly stir-fried with辅料 such as green onions and garlic. During preparation,适量 salt, vinegar, and chili are typically added to maintain the crisp texture of the potato strips.
Tomato Egg SoupTomato egg soup is made with tomatoes and eggs. Cook tomatoes until soft, add beaten eggs, then water or broth. Boil and season. The soup has a bright red color and smooth texture.
Scallion Stir-Fried Pork SlicesScallion stir-fried pork slices is a Chinese dish made with pork tenderloin and scallions. The pork is sliced, marinated, and quickly stir-fried with scallion segments, keeping the meat tender and the scallions crisp.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.