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Xiao Dao Jia Yuan (Zhigu Store)

江浙菜 · ⭐ 4.2

Unit 82-10118, Ground Floor, Taihu Zhigu, Intersection of Yinxiu Road and Dicui Road

Dishes

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  Ancient Method Old Hearth Braised Pork

  Pork belly slow-cooked over an ancient hearth with soy sauce, sugar, and cooking wine, resulting in a rich red color, tender texture, and melt-in-the-mouth flavor.
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  Hanging Chicken Braised

  A traditional Chinese dish made by slow-cooking a whole chicken with spices and seasonings, resulting in tender, flavorful meat.
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  Island Braised Pork Belly

  A savory dish featuring tender pork belly braised with soy sauce, sugar, and spices until richly glazed and melt-in-your-mouth.
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  Island Green Pea Puree

  A smooth puree made from fresh green peas, lightly seasoned with cream and garlic, offering a delicate and refreshing taste.
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  Spicy Green Pepper and Frog Legs

  A spicy Sichuan dish featuring tender frog legs stir-fried with fresh green peppers, delivering a bold, numbingly spicy flavor.
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  Signature Peppered Pig's Stomach Chicken

  Signature black pepper pork stomach chicken stew features cleaned pork stomach and chicken simmered together with black pepper and ginger, slow-cooked for rich broth, tender stomach, and juicy chicken.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Red Wine Braised Taro

  A Chinese dish featuring taro simmered in a savory sauce with soy sauce, sugar, and wine for a rich, sweet-savory flavor.
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  Stone Pot Beef Ribs

  Stewed beef ribs in a hot stone pot, tender and flavorful with vegetables.
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  Stone Pot Rice with Vegetables

  A Chinese dish featuring rice cooked in a stone pot with vegetables and meat, creating a crispy bottom layer and flavorful combination.
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  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
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  Water Chestnut and Silver Fish Soup

  A delicate soup made with fresh water chestnut and silver fish, simmered to a clear broth with a mild, savory flavor.
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  Garlic Butter Back-Opened Shrimp

  Garlic butter shrimp is a dish made with fresh large shrimp. After deveining and splitting the shrimp open, it is marinated with garlic, ginger, scallions, and other seasonings, then pan-fried or steamed. The finished dish features tender shrimp meat with a rich garlic aroma.
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  Plum Pork Tenderloin

  A Chinese dish made with pork tenderloin and plums, featuring a sweet and sour flavor profile.
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  Craving Organic Fish Head

  A flavorful dish made with organic fish head, simmered in a spicy and aromatic sauce of chili, garlic, and fermented bean paste.

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