Xiao Xiang No. 7 (Tianjian Tianjiao West Building Branch)
湘菜 · ⭐ 4.0
Room 104, Building 1, Tianjian Tianjiao Xizhu
Dishes
嗦螺嗦螺是一道以田螺为主要食材的菜肴，通常将田螺洗净后与辣椒、姜、蒜、豆瓣酱等调料一同炒制或炖煮，使其入味。食用时用嘴吸食螺肉，口感鲜嫩，汤汁浓郁。
Twice-Cooked Pork with Youxian Tofu SkinA classic Sichuan dish combining twice-cooked pork and Youxian tofu skin, stir-fried with fermented bean paste and green onions for a savory, slightly spicy flavor.
Stir-Fried Loofah with GarlicPeel and cut loofah into segments, stir-fry with minced garlic, add water to simmer until tender, then season with salt. Main ingredients: loofah and garlic.
Stir-Fried Beef with Yellow OnionStir-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.
Spicy Fish Roe and Swim Bladder Stir-fryA dish featuring fish roe and fish bladder as main ingredients, stir-fried quickly with green pepper, red pepper, and onion. The ingredients absorb the seasoning thoroughly during high-heat cooking.
ZhuZhou Spicy CrawfishA spicy stir-fried dish made with fresh crawfish and aromatic spices, typical of Zhuzhou cuisine in Hunan province.
Pepper-flavored扇子骨Pepper-flavored fan bones is a dish made primarily with fan bones, seasoned with various spices and chili peppers. After marinating, the fan bones are deep-fried until golden and crispy, then stir-fried together with spices and chili peppers to fully absorb the aromatic flavors, resulting in a distinctive pepper fragrance.
Stewed Chicken Offal with ChiliStir-fried chicken offal with pickled chili is a dish featuring chicken organs (gizzard, liver, heart) and pickled chili. Chicken offal is cleaned, sliced, and stir-fried quickly with chili after oil is heated.
Pork Lard Stir-Fried Red Mustard GreensPork lard stir-fried red mustard greens, made with fresh red mustard greens quickly stir-fried in pork lard. The dish has a bright color and crisp texture, with a rich aroma of pork fat.
Xiao's Braised PorkXiao's braised pork is made from fatty pork belly, blanched then slowly stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices, resulting in a rich red color, tender yet not greasy, melting in the mouth.
Tea Oil Young Ginger ChickenFresh young ginger and tender chicken stir-fried with tea oil. The tea oil imparts a unique fragrance, the young ginger is crisp and slightly spicy, and the chicken is tender and flavorful, offering rich textural layers.
Tea Oil Ginger ChickenA homestyle dish made with chicken, young ginger, and tea oil, offering a fragrant and spicy flavor.
Stir-Fried Water Spinach with GarlicStir-fried water spinach with garlic is a home-style vegetable dish made by stir-frying fresh water spinach with minced garlic. Wash the water spinach, cut into segments, heat oil in a pan, add minced garlic to sauté until fragrant, then quickly stir-fry the water spinach until just cooked through, season to taste, and serve.
Golden Jumping FrogA spicy Sichuan dish featuring tender frog legs stir-fried with chili, Sichuan peppercorns, garlic, and ginger, delivering a bold, numbingly hot flavor.
Bastard Pot Fragrant Fish Head (Half, 3 lbs)A fragrant fish head dish made with a 3-pound whole fish head, slow-cooked in a special fermented sauce for rich flavor and tender texture.- Bawang Big Bone StickA hearty dish featuring slow-cooked pork bones in a rich, savory sauce with secret spices and aromatic herbs.
Fish Roe and Fish BladderFish roe and fish bladder is a dish featuring fish roe and fish bladder as main ingredients. The fish bladder must be cleaned and blanched before stir-frying or stewing with the roe, often enhanced with scallions, ginger, garlic, and chili.