Close

Xiao Xi Long Pang Wei Xuan (Xima Road Branch)

地方菜 · ⭐ 4.4

No. 77 Xi Ma Road, Unit B, Floor 1, Room 2, Xingyuan Yacheng

Dishes

• 

  Health-preserving Tofu Skin Roll

  A nutritious dish made by rolling soft tofu skin with vegetables and steaming it to perfection.
• 

  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
• 

  Dry Pot Wheat Gluten

  A Sichuan dish made with wheat gluten stir-fried with vegetables, offering a spicy and aromatic flavor.
• 

  Signature Beef

  Our signature beef is made from premium beef shank, carefully marinated and then slowly stewed with a blend of spices and seasonings until the meat becomes tender and the broth rich and flavorful. Finished with a garnish of seasonal vegetables, this dish offers an exquisite balance of color, aroma, and taste.
• 

  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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
• 

  Fried Stinky Tofu

  A traditional Chinese snack made by frying fermented tofu cubes, known for its crispy exterior and savory aroma.
• 

  Steamed Large Catfish

  Steamed large white bream is a dish featuring the fish as the main ingredient. The fish is cleaned, scored on the surface, and seasoned with ginger slices and scallions before being steamed over water to preserve its natural flavor.
• 

  Stir-Fried Tofu Noodles

  A Chinese home-style dish made by stir-frying yellow bean threads with vegetables like bell peppers and carrots, resulting in a crisp and nutritious meal.
• 

  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
• 

  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
• 

  Pickled Vegetable Stewed Small Yellow Croaker

  Small yellow croaker is stewed with pickled vegetables, resulting in a savory and flavorful dish.
• 

  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
• 

  Chicken Broth Bamboo Shoots

  A delicate dish made with tender bamboo shoots simmered in chicken broth, offering a fresh and savory flavor.
• 

  Spicy Glutinous Rice Fish

  A Sichuan dish featuring fresh carp and glutinous rice cakes, stir-fried with spicy chili and aromatic spices for a bold, numbing flavor.

Reviews