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Tianxiang Xiao Chu (Zhengshang Beiyunhe North District Store)

其他美食 · ⭐ 3.5

No. 10, Guangdian South Road, Zhengshang Beiyunhe North Community

Dishes

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  Five-Spice Crab Cutlets

  Five-Spice Crab Cutlets feature fresh crab meat seasoned with five-spice powder and fried to golden crispness, offering a savory and aromatic bite.
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  Stewed Meatball with Juice

  Stewed meatballs with juice are made with beef as the main ingredient, mixed with seasonings into a meat paste, and then cooked with special sauce. The texture is tender and juicy, with a rich flavor.
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  Braised Eggplant Rice Bowl

  Braised eggplant over rice is a home-style dish, primarily made with eggplant and rice. After cooking, the eggplant becomes soft and tender, blending with a rich sauce, which is then poured over steaming hot rice, infusing each grain with the aroma of eggplant and the savory flavor of the sauce.
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  Tomato and Egg Fried Rice

  Tomato and egg fried rice is a Chinese dish featuring eggs and tomatoes as main ingredients. Eggs are scrambled and set aside, tomatoes are chopped and softened, then seasoned and mixed with the eggs before being poured over cooked rice.
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  Rice Wine Egg Flower Soup

  Rice wine egg flower soup is a soup made primarily with rice wine and eggs, cooked with water or broth. Eggs are beaten and slowly added to hot soup to form egg flowers, then rice wine is added for flavor. It has a refreshing taste with a subtle aroma of alcohol.
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Tiger Skin Egg

  Hǔpí Jīdàn is a Chinese dish primarily made with eggs. After boiling and peeling the eggs, cuts are made on the surface to create patterns, then the eggs are pan-fried in oil until the surface is slightly charred and resembles tiger skin. Finally, a seasoned sauce is added and the dish is simmered to absorb the flavors.

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