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Yue Xiao Guan Little Flavor Kitchen

江浙菜 · ⭐ 4.0

No. 366 Songpu Avenue, Unit 1, Building 62, Songpu·Guanjiang International Area A

Dishes

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  Angus Beef Ribs with Radish Stew

  Slow-cooked Angus beef ribs with white radish, tender meat and sweet, flavorful vegetables.
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  Sausage Stir-fried with Fresh Bamboo Shoots

  Sausage stir-fried with fresh bamboo shoots, a savory and aromatic dish combining the rich flavor of sausage with the crisp texture of tender bamboo shoots.
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  Stir-fried Bell Pepper with Pig's Tripe

  A classic Chinese home-style dish featuring tender pig's tripe stir-fried quickly with fresh bell peppers, delivering a savory and slightly spicy flavor.
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  Yue Xiao Guan Cold Dish

  A refreshing cold dish made with cucumber, carrot, wood ear mushroom, and tofu skin, seasoned with garlic, vinegar, and sesame oil.
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  Yue Xiaoguan Ancient Method Steamed Pork

  A classic steamed pork dish made with premium belly pork, marinated in secret sauce and slowly steamed to perfection for tender texture and rich aroma.
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  Xinhui Crispy Yellow Flower Vegetable

  A Cantonese dish made with yellow flowers, pork, and mushrooms, stir-fried to a crispy texture with savory flavor.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Hunan Preserved Meat Stir-fried with Lei Pepper

  A spicy Hunan dish featuring preserved meats and Lei pepper, stir-fried for a bold, smoky flavor.
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  Braised Roman Lettuce in Clay Pot

  A dish featuring Roman lettuce cooked slowly in a clay pot with garlic and scallions, resulting in a fresh yet richly flavored vegetable side.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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