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Xiao La Mei Chuan Xiao Guan (Xinghe Bay Branch)

川菜 · ⭐ 4.2

No. 2, Xinghe Zhong Street

Dishes

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  Cold-mixed Houttuynia herb

  Cold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Minced Pork with Vermicelli

  Xiaochou Rou is a Chinese dish primarily made with pork, usually using fatty pork belly sliced or cubed. After blanching, it's stir-fried with葱,姜,蒜 and seasoned with soy sauce, cooking wine, and sugar, then stewed until tender and flavorful—soft yet not greasy.
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  Dry Pot Cauliflower

  Dry Pot Cauliflower is a dish featuring cauliflower as the main ingredient, typically cooked with pork belly, chili, garlic, and ginger. Cauliflower is blanched or briefly fried before stir-frying with seasonings to absorb flavors, then reduced to a glossy finish.
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  Spicy Sour Soup

  Spicy and sour soup is a soup dish primarily made with shredded meat, tofu, wood ear mushrooms, and shiitake mushrooms. The ingredients are simmered together with spicy and sour seasonings to create a flavorful broth, then garnished with cilantro for added aroma.
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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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  Spicy Stir-fried Two Delicacies

  Stir-fried liver and green pepper is a Chinese dish featuring pig liver and green peppers. The liver is sliced, marinated, quickly blanched, then stir-fried with chopped peppers and seasonings until well blended. Proper heat control ensures tender liver and crisp peppers.
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  Grilled Fish with Water Celery

  Grilled clear fish marinated and cooked over charcoal, served with vegetables like bean sprouts, potato slices, and onions for a rich, tender flavor.
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  Century Egg

  Century egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Mapo Fish Belly Tofu

  Mapo fish bladder tofu is a dish featuring fish bladder and tofu, simmered together with fermented bean paste, minced meat, Sichuan pepper, and chili for a rich broth, soft fish bladder, and flavorful tofu.

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