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Jin Jia Xiao Guan Home-Style Cuisine & Grilled Fish

地方菜 · ⭐ 3.7

Huayuan Road Residential Community, Huayuan Road (480 meters on foot from Exit A (Northwest) of Mudanyuan Metro Station)

Dishes

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  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Rich Pork Noodles

  Rich pork noodles are made primarily with pork belly and noodles. The pork is cut into chunks and stewed until tender, resulting in a rich and flavorful broth. The cooked noodles are either mixed with the meat and sauce or served in a bowl with the meat broth poured over them. During preparation, aromatics such as green onions, ginger, and star anise are commonly added to enhance the fragrance.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Special Braised Pork Noodle Soup

  Special braised pork noodle soup features fatty pork slow-cooked with scallions, ginger, and star anise until tender, then mixed with cooked noodles for a rich broth and succulent meat.
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  Special Fried Pork Noodles

  Special fried pork noodles is a Chinese dish made with pork that has been deep-fried and stir-fried with noodles. Main ingredients include pork, noodles, scallions, ginger, and soy sauce.
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  Tomato and Egg Knife-Sliced Noodles

  Tomato and egg knife-cut noodles is a noodle dish primarily made with fresh tomatoes and eggs. The tomatoes are chopped and stir-fried until soft, then eggs are added and cooked into a fluffy mixture. This savory combination is either tossed with or poured over boiled knife-cut noodles. During preparation, salt, soy sauce, and other seasonings are typically added to enhance the flavor and blend the ingredients harmoniously.
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  Faba Bean Skin

  Hua Gan is a dish made primarily from tofu skin, typically stir-fried with vegetables like green peppers and carrots. Meat or ham can be added for extra flavor. First blanch the tofu skin to remove odor, then stir-fry with other ingredients and season.
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
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  Pan-fried Meat Noodles

  Dan Dan Noodles is a Chinese stir-fried noodle dish featuring pork slices and noodles. The pork is first fried or quickly stir-fried, then combined with sliced green peppers and onions, and finally mixed with cooked noodles and seasoned to taste.
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  Stir-Fried Long Beans and Eggplant over Rice

  Long beans and eggplant sliced and stir-fried together, seasoned and simmered until flavorful, then served over rice. Main ingredients: long beans and eggplant; seasonings include green onions, ginger, and garlic.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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