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Xiao Shi Chu · Cantonese & Northeastern Cuisine (Sofia Church Branch)

东北菜 · ⭐ 4.5

No. 32 Zhaolin Street, Huamei Building (Xiejiao Street) – Building No. 6

Dishes

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  Spicy Pork with Chili for Rice

  Stir-fried pork with chili is a home-style dish using pork and chili as main ingredients. Slice pork and chop chili, stir-fry pork until colored, then add chili and season. Simple to make, rich in flavor.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Braised Whole Pork Shank by Chef

  A dish featuring a whole pork shank braised in a secret sauce until tender, with a glossy red finish and rich flavor.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Wenzhou Stir-Fried Rice Noodles

  Wenzhou fried rice noodles is a dish made by stir-frying rice noodles with vegetables, meat, or seafood. Main ingredients include dried rice noodles, greens, carrots, bean sprouts, pork, or shrimp. Noodles are soaked first, then stir-fried with ingredients and seasoned with soy sauce and salt.
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  Fresh Mushroom Stew

  Fresh Mushroom Stew is a soup made with various fresh wild mushrooms, combined with meat or vegetables and stewed. Main ingredients include chicken, mushrooms, and wood ear, cooked slowly to retain the original flavor and nutrition.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Radish丝 Pie

  Radish-filled pie is made with white radish as the main ingredient, mixed with a small amount of minced pork, scallions, ginger, and seasonings, then wrapped in dough and pan-fried or steamed. The key to preparation lies in controlling the filling's moisture and ensuring even seasoning.
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  Plum Braised Pork

  A Chinese dish made by slow-cooking pork belly with dried plums, sugar, and soy sauce until tender and flavorful.
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  Bifengtang Stir-Fried Emperor Crab

  Stir-fried Imperial Crab with crispy breadcrumbs, garlic, chili, and onion. Tender crab meat meets crunchy texture and rich garlic aroma.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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