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Xi Xiao Guan

家常菜 · ⭐ 4.5

C Building, China Huirong Headquarters Building, No. 288, Yingchun Road (near Exit 4 of Yingchun Road Station, Line 3)

Dishes

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  Young Ginger Chicken Stir-Fry

  Stir-fried young rooster with ginger is a dish made from young chicken and fresh ginger. The chicken is cut into pieces and stir-fried with sliced ginger, seasoned appropriately, then cooked by quick frying or simmering to absorb flavors, blending the ginger's aroma with the chicken's tenderness.
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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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  Clam and Loofah Stir-fry

  A light dish featuring clams and loofah, stir-fried or simmered to highlight their natural flavors.
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  Biang Pi Fish

  A dish made by steaming fresh fish with ginger, scallions, garlic, and chili, resulting in tender, flavorful meat with a light, savory taste.
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  Mung Bean and Frog Stir-fry

  A Chinese dish featuring fresh frog meat stir-fried with mung beans, seasoned with ginger, garlic, and chili for a savory flavor.
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  Braised Small Mandarin Fish

  A Chinese dish made by braising small mandarin fish with soy sauce, sugar, and aromatics, resulting in a savory, tender dish with a glossy red glaze.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Braised Catfish

  A Chinese dish made by braising catfish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Old Tofu Soup

  A traditional Chinese soup made with old tofu, vegetables, and sometimes meat, simmered in broth for a rich, savory flavor.
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  Pickled Golden Flower Greens

  Pickled golden flower greens are made from fresh golden flower vegetables, salted or marinated in soy sauce. Crisp in texture with a savory, salty flavor. Simple preparation, no cooking required, ideal as a side dish or appetizer.
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  Bulrush Shoots Stir-Fried with Eggs

  A traditional Chinese dish made by stir-frying tender bulrush shoots with beaten eggs, resulting in a light and savory flavor.
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  Yangtze River Knife Fish

  A seasonal delicacy from the Yangtze River, this fish is typically steamed or braised. Its tender and fresh flavor makes it a prized dish in Jiangnan cuisine.
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  Gaoyou Shrimp

  Gaoyou Shrimp is a Jiangsu dish featuring fresh shrimp from Gaoyou, stir-fried with egg white and starch to achieve a tender, delicate texture.
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  Stewed Pufferfish

  A Chinese dish made by stewing pufferfish with soy sauce, yellow wine, and aromatics until tender and flavorful.

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