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Tangcheng Xiao Chu (Yang Gong Dian)

粤菜 · ⭐ 4.5

Level 4, CapitaMall Taiyanggong, No. 12, Taiyanggong Middle Road (Exit C, Taiyanggong Station, Line 10)

Dishes

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  Traditional Hakka Handmade Stuffed Tofu

  Traditional Hakka handmade stuffed tofu is a dish where soft tofu serves as a container filled with a seasoned mixture of minced pork, dried shrimp, and mushrooms, then steamed.
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  Coconut-Stewed Chicken

  Made with black chicken, coconut meat, and coconut water, gently simmered with适量清水. Slow-cooked for tender meat and a naturally sweet broth that preserves the original flavors.
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  Barley, Taro, and Pumpkin Stew

  Buckwheat taro pumpkin stew is primarily made with buckwheat, taro, and pumpkin. After soaking the buckwheat beforehand, it is combined with peeled and cubed taro and pumpkin in a clay pot, then simmered with water until the ingredients become tender, allowing the flavors of the three ingredients to blend into a thick, stew-like dish.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Bouncy Aunt's Pig Trotters

  Bouncy Auntie Pig Trotter is a dish primarily made with pig trotters, processed through blanching, stewing, or braising to make the trotters soft and flavorful. Soy sauce, cooking wine, star anise, ginger slices, and other seasonings are typically added for flavor. Some recipes include rock sugar or red yeast rice to enhance the color.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Tomato Corn Bone Soup

  Tomato and corn stewed pork rib soup, made by blanching pork ribs to remove odor, then simmering with tomato chunks and corn segments in water and seasonings until tender and the broth is rich.
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  Mushroom Steak Cubes

  Fungi Steak Cubes is a dish featuring steak cubes and various fungi like shiitake and king oyster mushrooms. The marinated beef is stir-fried with sliced fungi and seasonings until fully cooked, emphasizing ingredient harmony and precise heat control.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Classic Mushroom & Preserved Meat Clay Pot Rice

  Classic dried mushroom and腊味 baozi rice is cooked slowly in a clay pot with rice,腊 sausage,腊 meat, and dried mushrooms. The rice absorbs the rich flavors of the腊 meats and the umami from the mushrooms, forming a crispy crust at the bottom.
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  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.

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