Xiao Yuan Lou (Xueshi Street Store)
江浙菜 · ⭐ 4.6
Nos. 459–461 Xueshi Street
Dishes
Tripe PotA traditional Chinese dish made with pork stomach, intestines, and lungs, slow-cooked in a clay pot to create a rich, savory flavor.
Salted Pork and Vegetable RiceA traditional Chinese dish made by stir-frying salted pork and vegetables, then mixing with rice to create a savory, aromatic meal.
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Milk-Flavored Green Pea PureeA smooth puree made from fresh green peas blended with milk and butter, offering a creamy, subtly sweet flavor.
Dry-Fried Small Yellow CroakerDry-Fried Small Yellow Croaker is a dish made primarily with fresh small yellow croaker. The main preparation method involves cleaning the fish, marinating it briefly with basic seasonings such as salt and cooking wine, then pan-frying or baking over low to medium heat until both sides are golden and crispy, and the inside is fully cooked. The cooking process uses minimal broth or oil, highlighting the natural freshness and dry aroma of the fish. The finished dish has a fragrant, crispy skin and firm, tender flesh.
Hand-Deveined ShrimpA dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Osmanthus Chicken with Ginkgo NutsGuìhuā Jītóumǐ is a dish made primarily with lotus seeds (芡实) and osmanthus flowers. The lotus seeds are soaked and cooked, then mixed or steamed with fried osmanthus to absorb its fragrance, resulting in a soft, fragrant texture.- Steamed Tofu with EdamameA creative Chinese dish combining steamed tofu and edamame, offering a savory, aromatic flavor with a soft texture.
White Assorted DishesA traditional Chinese cold dish made with sliced cooked offal such as pig's stomach, intestine, chicken gizzard, and duck blood, arranged neatly and served with a savory sauce.- Sweet and Sour Pork Kidney SlicesA Chinese dish made with pork kidney slices stir-fried in a sweet and sour sauce, often with vegetables like bell peppers and carrots.
Water Chestnut Mushroom Rice CakeA traditional Chinese dish made with fresh water chestnut, mushrooms, and glutinous rice cake, stir-fried or simmered to create a savory and aromatic meal.
Scallion Oil NoodlesScallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
Clam and Shepherd's Purse Stir-fryA Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.
Wine-Scented Gold CloverA dish made by stir-frying golden clover with yellow wine and garlic, resulting in a fresh, tender texture and rich wine aroma.