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Big Head Little Canteen (Xinhua Xiaolu Store)

家常菜 · ⭐ 4.6

No. 120, Xinhua Xiaolu

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Signature Sizzling Clay Pot Chicken

  A signature dish featuring chicken simmered in a clay pot with aromatic spices and vegetables, served sizzling hot for an unforgettable flavor experience.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fried Pork Crumbs with Bok Choy

  Oil渣小白菜 is a home-style dish primarily made with baby bok choy and pork cracklings. The preparation is simple: first, stir-fry the pork cracklings until fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
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  Thai Pork Tenderloin

  Thai pork tenderloin is marinated, pan-seared, and stir-fried with a tangy sweet chili sauce, lemongrass, and lime for a vibrant, savory flavor.
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  Freshly Fried Potato Chips Basket

  Freshly fried potato chips made from sliced potatoes, crispy outside and tender inside, served in a basket with salt or chili seasoning.
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  Braised Pork Trotter in Clay Pot

  A dish made by slow-cooking pork trotters in a clay pot with seasonings, resulting in tender meat and rich broth.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Hankou Carbonated Pork with Soft-Boiled Egg

  A traditional Wuhan dish featuring tender pork slices and soft-boiled egg, seasoned with carbonated water for a unique savory-sweet flavor.
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  Fermented Tofu and Intestine Stew

  A spicy Sichuan dish made with fermented tofu and pork intestines, slow-cooked in a rich sauce of chili, garlic, and ginger.
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  Sichuan-style Shredded Pork with Fermented Vegetables and Taro Noodles

  A spicy and tangy dish made with shredded pork, fermented vegetables, and taro noodles, stir-fried to perfection.
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  Honey Mustard Shrimp Paste

  Honey Mustard Shrimp Paste is a dish primarily made from fresh shrimp meat. The shrimp is minced into a paste, mixed with a small amount of starch and egg white to create a smooth shrimp paste. The paste is typically cooked by poaching or steaming until done. It is then served with a sauce made from honey, yellow mustard, a bit of soy sauce, and lemon juice. The finished dish features an elastic texture with a sweet and slightly tangy sauce, accompanied by the mild pungency of mustard.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Squid and Pork Kidney Stir-fry

  A stir-fried dish featuring squid and pork kidneys, known for its tender texture and savory flavor.

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