Wukou Zao Xiaofan Xiao Chao (Taihu Zhigu Store)
小吃快餐 · ⭐ 3.9
No. 82 Dicui Road, Wuxi Taihu Zhigu Science and Technology Park, Building C10, Room 90127
Dishes
Potato and Beef Stir-fryPotato slices stir-fried with beef slices, offering a savory and tender dish with balanced flavors.
King Chicken Stir-FryA Chinese home-style dish made by stir-frying chicken with chili, scallions, garlic, and ginger, resulting in tender meat and rich aroma.
Pickled Chili Potato ShredsA Sichuan-style dish made with potato shreds stir-fried with pickled chili, garlic, and seasonings. Crisp texture and tangy-spicy flavor.
Tomato Basa FishToma fish is a dish made primarily with pangasius fillets and tomatoes. The preparation involves marinating the fish fillets, then stewing them together with sautéed tomatoes until the fish is fully cooked, allowing the acidity and sweetness of the tomatoes to perfectly complement the tenderness of the fish.
Mutton and Vermicelli StewA hearty stew made with mutton and vermicelli, simmered with aromatics for a rich, savory flavor.
Eggplant with Green Beans BraisedEggplant and green beans are blanched, then stir-fried with garlic and ginger. Season with soy sauce and salt, then simmer until tender and flavorful.
Sweet and Sour Pork with PineappleSizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Sichuan Green Pepper FishFresh carp stir-fried with green peppercorns and chili, delivering a bold, numbingly spicy flavor typical of Sichuan cuisine.