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Miaomiao Private Kitchen

特色菜 · ⭐ 3.8

No. 237 Baishi West Road

Dishes

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  Flavor Duck

  A Chinese dish made with duck meat stewed in a rich blend of spices and seasonings, offering a savory and spicy flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Pickled Bamboo Shoots with Sour Cabbage

  A flavorful dish made with pickled bamboo shoots and sour cabbage, known for its tangy taste and excellent pairing with rice.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Mustard Squid

  Fresh squid is quickly blanched and mixed with mustard sauce, garlic, and coriander for a crisp, savory dish with a sharp mustard kick.
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  Fatty Pork with Tofu Skin Stew

  A traditional Chinese dish made by stewing fatty pork and tofu skin together until tender, resulting in a rich, savory flavor.
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  Spicy Fish Slices

  Spicy fish slices made with fresh fish fillets stir-fried in a blend of chili and Sichuan pepper, offering a bold, aromatic flavor.
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  Eel

  Eel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.

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