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Xinjiang Ya Yuan · Jiangxi Xiao Chao Restaurant

地方菜 · ⭐ 3.8

Building 5, No. 48 Zhongguancun South Street Courtyard, Pingfang (Ground-Floor Unit)

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
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  Hometown Aromatic Pork

  Home-style braised pork is a dish featuring pork belly as the main ingredient. The pork is cut into pieces, blanched to remove odor, then simmered or braised with soy sauce, sugar, and cooking wine until tender and glossy.
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  Dry-Fried Eel

  Dry-fried mud carp is a Chinese dish featuring mud carp as the main ingredient, stir-fried in oil until the skin is slightly crispy, then seasoned with scallions, ginger, garlic, chili, and other spices to enhance flavor and create a crispy, aromatic texture.
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  Jiangxi Fried Rice Noodles

  Jiangxi fried rice noodles is a dish made primarily with rice noodles, combined with ingredients such as bean sprouts, carrots, green peppers, and shredded meat, then stir-fried in oil. To prepare it, the rice noodles are first soaked until soft, then stir-fried together with the vegetables and seasonings until fully cooked and well-flavored.
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  Xiangxi Stir-Fried Pork

  Xiangxi stir-fried pork is a dish made primarily with pork and vegetables such as green peppers and red peppers. To prepare it, first slice the pork and cut the vegetables into strips. Then add seasonings and stir-fry until cooked through, finally adding the pork slices to stir-fry until fully flavored.
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  Pan-Fried Tofu

  Pan-fried tofu is a traditional dish with tofu as its main ingredient. The tofu is sliced and pan-fried in oil until both sides are golden brown, resulting in a crispy exterior and tender interior. To enhance the flavor, you can add chopped green onions and minced ginger during cooking—simple yet delicious.
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  Special Straw Duck

  Special rice straw duck is a dish made by wrapping duck in rice straw and roasting it slowly. After marinating, the duck absorbs the aroma of the straw, resulting in crispy skin and tender meat.
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  Beef with Taro Strips

  Yu'er Si Beef is a dish featuring beef and taro threads. Beef slices are marinated, then stir-fried with finely sliced taro and seasonings until cooked through. Tender meat and flavorful taro threads.
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  Steamed taro with pork belly

  Steamed taro with native pork is a dish featuring fresh taro and native pork. Pork cubes are layered with taro slices in a bowl, seasoned with salt, soy sauce, and cooking wine, then steamed until the meat is tender and the taro is soft.
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  Chicken Kidney Eel

  Chicken kidneys and eel stir-fry: slice chicken kidneys, cut eel into segments, marinate with wine and ginger, then stir-fry with葱姜蒜, add soy sauce and sugar, finish with a cornstarch slurry.

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