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Qiaoxianshi Local Cuisine

江浙菜 · ⭐ 4.6

Approx. 50 meters east of the intersection of Zhongshanmen Avenue and Tongwei Road, Xiaolingwei Subdistrict, Xuanwu District (approx. 50 meters west of Weigang No. 25 Residential Community)

Dishes

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  Sichuan-style Sour Fish with Pickled Vegetables

  A spicy and sour fish dish made with fresh carp, pickled vegetables, and chili peppers, characteristic of Sichuan cuisine.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Sichuan-style Spicy麻 Fish

  A spicy and numbing fish dish made with fresh carp, seasoned with Sichuan peppercorns and chili, known for its bold flavors and aromatic spices.
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  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
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  Wild Chicken Stir-Fry

  A dish made with wild young chicken stir-fried with chili, ginger, and garlic, resulting in a flavorful and spicy meal.
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  Signature Tofu Chicken Hot Pot

  A flavorful hot pot featuring tofu chicken, mushrooms, and greens simmered in a savory broth.
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  Wangfu Lion's Head

  A traditional Chinese dish made of seasoned pork balls slowly stewed until tender, with rich flavor and soft texture.
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  Braised Taro in Clay Pot

  A traditional Chinese dish featuring tender taro simmered in a clay pot with pork and seasonings, resulting in a rich, savory flavor.
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  Grilled Shrimp on Iron Plate

  Sizzling shrimp is a dish made with fresh shrimp, stir-fried quickly on a hot iron plate with scallions, ginger, garlic, and onions. The shrimp are deveined, marinated in wine and salt, then cooked until tender on the iron plate.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Leek-flavored Pig Kidney

  Scallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
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  Spicy Pot Sticky Chicken Feet

  Sticky chicken feet stir-fried with glutinous rice, chili, and Sichuan peppercorns in a spicy wok. Tender and fragrant, with a slightly crispy skin and a rich, numbingly spicy flavor.
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  Spicy Bean Stir-fry

  A spicy stir-fry dish made with beans, chili, and Sichuan pepper, delivering a bold, aromatic flavor.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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