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Madang Xiao Guan (Yanji Road Branch)

川菜 · ⭐ 4.1

No. 3–10, Yanji Road

Dishes

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  Pork Belly Skewers

  Pork skewers are made from pork belly with alternating layers of fat and lean meat, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, the pork skewers are grilled over charcoal until the outside is crispy and the inside remains tender, with juicy fat and an irresistible aroma.
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  Five-Spice Fried Pork

  A traditional Chinese dish made with pork belly marinated in five-spice powder and deep-fried until crispy, offering a savory and aromatic flavor.
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  Spicy and Fragrant Crawfish with Thirteen Spices

  Fresh crawfish stir-fried with a blend of thirteen spices, chili, and Sichuan pepper, delivering a rich, spicy, and aromatic flavor.
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  Small Pork Belly

  Small pork belly is a dish made from the fatty and lean layers of pork belly, simmered or braised until tender and flavorful.
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  Small Meat Tendons

  Xiaoroujing is a dish made primarily from pork trotters or beef tendons, blanched and then stewed with seasonings until tender and flavorful. Scallions, ginger, and garlic are commonly added for aroma, and some recipes include soy sauce, cooking wine, and rock sugar for seasoning.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Boiling Fish Fillet

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, served hot.
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  Toasted Bread

  Toast is a simple and popular baked good. The main ingredient is bread slices, which are baked until golden and crispy, producing an enticing aroma and texture. The preparation involves no complex seasonings, highlighting the natural wheat fragrance and caramelized flavor of the bread itself.
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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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  Sour-Seasoned Crucian Carp

  A Chinese dish made with fresh crucian carp cooked in vinegar and seasonings, offering a tangy and savory flavor.
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  Spicy Dry Pot Duck Heads

  Spicy dry pot duck heads is a dish made primarily with duck heads, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onions. After blanching, the duck heads are cooked in a dry pot with various spices, allowing deep flavor penetration and rich texture.

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