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Xiao Su's Stir-Fried Dishes

其他美食 · ⭐ 3.5

No. 14–13, Youhelii

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Beijing-style Chicken Strips in Soy Sauce

  Beijing-style shredded chicken in sweet bean sauce is a traditional Beijing dish made primarily with chicken breast, seasoned with sweet bean sauce, scallions, ginger, and garlic. The chicken breast is sliced into thin strips, marinated, quickly stir-fried, then mixed with a specially prepared sweet bean sauce, resulting in a rich sauce aroma and tender, juicy chicken texture.
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  Whole Stir-Fry

  A stir-fry dish made with pork tenderloin, liver, and kidneys, sliced and quickly cooked with scallions, ginger, garlic, soy sauce, and cooking wine.
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  Xin Gong Bao Gai Rice

  Xin Gong Bao Gai Rice is a Chinese fast food dish made with rice and ingredients such as chicken, carrot, and green pepper, stir-fried together. It has a fresh and rich flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-Fried Potato Shreds

  A cold dish made primarily from potatoes, sliced into thin strips and briefly boiled or rinsed in cold water, then mixed with garlic, chili, and other seasonings, finished with hot oil for flavor. The key is to maintain a crisp texture.
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  Old Stir-Fried Three

  Lao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
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  鱼香炒面

  鱼香炒面是一道以面条为主料，搭配猪肉丝、木耳、胡萝卜、青椒等食材炒制而成的中式面食。制作时先将面条煮熟备用，再将配料炒香，加入调好的鱼香汁（由醋、糖、酱油、豆瓣酱、蒜末、姜末、葱花等调制）翻炒均匀，最后与面条混合拌匀即可。
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  Fish-flavored Fried Rice

  Fish-flavored fried rice is made with rice and ingredients like eggs, carrots, green peas, wood ear mushrooms, and minced pork. First, the rice is stir-fried until separated, then mixed with the ingredients and seasoned with a fish-flavor sauce (made from vinegar, sugar, soy sauce, garlic, ginger, scallions, and chili) to absorb rich aroma.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Fish-flavored Chicken Rice Bowl

  Fish-flavored shredded chicken rice bowl features chicken breast sliced into thin strips, paired with vegetables such as wood ear mushrooms and carrots. Stir-fried with a unique fish-flavored seasoning to create a fragrant and savory dish, then served over steaming hot rice, resulting in a colorful and multi-layered flavor experience.

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