Xiao La Jiao

Meat is carefully removed from the bone, usually stewed before stir-frying. The meat is very tender and flavorful, with a rich aroma, and is easy to eat without deboning.

Pork kidney slices are cut into a flower pattern and stir-fried over high heat to maintain a crisp and tender texture. Usually paired with chili peppers and Sichuan peppercorns, it has a rich, spicy, and non-gamey flavor with a crisp texture.

Squid tentacles are deep-fried or stir-fried, sprinkled with a rich cumin and chili powder. The texture is chewy and springy, with a strong aroma, a great dish to accompany drinks.

Sliced pork belly stir-fried with chili peppers. The pork slices are stir-fried until slightly charred and oily, absorbing the spicy flavor of the peppers. It is spicy and appetizing, a classic dish to accompany rice.

Stir-fried with Sichuan-style pickled peppers as the main seasoning, paired with your choice of meat (beef, pork tripe, diced chicken, or duck breast). It is appetizingly sour and spicy with a unique flavor.

A mix of various pork offal (such as intestines, liver, tripe, etc.) stir-fried. The heat is controlled well, resulting in a rich and diverse texture with a savory flavor.

Beef slices stir-fried in a homestyle manner, usually paired with seasonal vegetables. The meat is tender and fresh, with a savory and palatable flavor, reminiscent of home.

Minced pork stir-fried with vermicelli. The minced pork clings to the vermicelli, resembling ants climbing a tree. The vermicelli is glossy and soft, with a savory and slightly spicy flavor, very appetizing.

Shredded potatoes are stir-fried over high heat with vinegar and dried chili peppers. The texture remains crisp, and it is appetizingly sour and spicy, a popular home-style vegetarian dish.

Chili peppers are pan-fried until the skin wrinkles and develops char marks, resembling tiger stripes. Drizzled with a special sauce, the texture is tender and soft, with a slight char and spiciness.

After stir-frying with dried chili peppers and Sichuan peppercorns, shredded potatoes are stir-fried over high heat. Compared to the hot and sour version, this dish emphasizes the spicy flavor and wok aroma more, with a crisp texture.

Shredded potatoes stir-fried with shredded green peppers, with a relatively light flavor. It retains the original taste of the ingredients, with a crisp, fresh, and fragrant texture.

Uses fresh chive flowers, which are crisper and more tender than regular chives, with a unique spicy and sweet flavor. Can be blanched, stir-fried with garlic, or plain stir-fried.

Seasonal vegetables are simmered in fresh broth. You can choose pure broth or add salted egg and preserved egg (golden and silver egg), with a rich and delicious soup that the vegetables absorb.

Fresh vegetables provided according to the season. You can choose to stir-fry with minced garlic or simply stir-fry with oil and salt, which is light, healthy, and crisp.

Sliced pork stir-fried with eggs, wood ear mushrooms, and vegetables (such as cucumber or daylily). Rich and multi-layered in texture, with a delicious and home-style flavor.

Soft tofu braised with spicy bean paste and minced pork. The texture is smooth and tender, with a numbing, spicy, and savory flavor, and a rich sauce, perfect for mixing with rice.

Shredded pork stir-fried with shredded green peppers. The shredded pork is tender and smooth, the green peppers are crisp and slightly spicy, a simple yet delicious home-style dish.

Cabbage (Lotus White) stir-fried over high heat. It maintains the crisp texture of the vegetables, usually with a slight char and sweetness.

Tofu is pan-fried until golden brown on both sides, then braised with vegetables and sliced meat. The tofu is crispy on the outside and tender on the inside, absorbing the rich sauce.

Celery segments stir-fried with sliced pork. The celery is fragrant and crisp, pairing very refreshingly with the sliced pork.

Beef slices stir-fried in a homestyle manner, tender and paired with common vegetables, with a familiar taste.

Sliced beef stir-fried with green pepper chunks or shreds. The beef is tender and smooth, the green pepper is fresh and spicy, full of flavor.

Napa cabbage (Jin Bai) stir-fried with sliced beef. The cabbage is sweet and juicy, the beef is tender and fresh, with a light and delicious flavor.

Sliced pork stir-fried with green peppers. The pork slices have more texture than shredded pork, and the green peppers provide a fresh and spicy flavor.

Sliced beef stir-fried with seasonal vegetables. Balanced nutrition, tender and fresh flavor.

Celery stir-fried with sliced duck breast. The celery is crisp, and the duck meat is fragrant, with a unique flavor.

Seasonal vegetables cooked with salted egg (golden) and preserved egg (silver). The soup is delicious, the vegetables are sweet, and the egg flavor is rich.

Napa cabbage stir-fried with sliced pork. The cabbage is tender and sweet, the pork slices are tender and smooth, a light home-style dish.

Minced preserved radish (cai po) mixed with eggs and stir-fried. The preserved radish is salty and crisp, the eggs are soft and tender, savory and appetizing with rice.

Celery stir-fried with sliced beef. The fresh aroma and crisp texture of the celery complement the tender and smooth beef.

Bitter melon slices stir-fried with eggs. The slight bitterness of the bitter melon blends with the freshness of the eggs, clearing heat and reducing fire.

Chili peppers pan-fried until the skin wrinkles, drizzled with sauce. The texture is tender and soft, spicy and appetizing.

Fresh mushrooms braised with tofu. Light and delicious flavor, with tender tofu and fragrant mushrooms.

Scallion segments stir-fried with eggs. The scallion aroma is rich, the eggs are fluffy, simple and delicious.

Tofu is pan-fried and then braised with soy sauce and seasonings. The color is bright red, the flavor is savory, and the inside of the tofu is flavorful.

Cabbage is cooked in a clay pot, usually with dried shrimp or vermicelli. It retains heat, and the cabbage leaves are sweet and tender.

Pickled mustard greens stir-fried or stewed with pork large intestine. The sourness of the pickled mustard greens cuts through the greasiness of the intestine, making it rich and appetizing.

Seasonal vegetables are cooked in a delicious broth. Light in flavor, with fresh soup and sweet vegetables.

Various vegetables and vermicelli are cooked in a clay pot. The vermicelli absorbs the vegetable broth, resulting in a soft and smooth texture.

Soft eggplant paired with fish-flavored sauce (made with garlic, ginger, vinegar, chili sauce, etc.). The texture is soft and tender, with a sweet, sour, and slightly spicy flavor, very appetizing with rice.

Eggplant cubes are braised. The color is reddish-brown, the texture is soft and tender, and the flavor is rich and savory.

Winter mushrooms and winter bamboo shoots (double winter) stir-fried with sliced meat. Rich in texture, with fragrant winter mushrooms and crisp, tender winter bamboo shoots.

Marinated salted pork steamed or boiled with napa cabbage (Jin Bai). The salty aroma of the salted pork permeates the sweet and soft cabbage.

Bitter melon slices stir-fried with sliced pork. The bitterness of the bitter melon combines with the freshness of the pork, creating a unique flavor.

Bitter melon slices stir-fried with sliced beef. Often seasoned with black bean sauce, the bitter melon is crisp and the beef is tender.

Wood ear mushrooms stir-fried with sliced pork. The wood ear mushrooms are crisp and refreshing, with rich texture and nutrition.

Pork liver slices are stir-fried over high heat, usually with a thickening agent. The texture is smooth and tender, with a rich sauce and no gamey taste.

Pickled mustard greens stir-fried with pork tripe strips. The flavor of the pickled mustard greens effectively removes the odor of the pork tripe, resulting in a crisp texture.

Fine celery stir-fried with shredded pork. The celery is fragrant and crisp, with a tender texture.

Minced pork stir-fried with vermicelli. The vermicelli is soft and absorbs flavor, a classic Sichuan dish.

Salty and crisp shredded pickled mustard greens stir-fried with shredded pork. The texture is crisp, savory, and very appetizing with rice.

Bean sprouts (silver sprouts) with their ends removed, stir-fried with shredded chives, bean curd sheets, etc. The texture is extremely crisp and refreshing, light and clean.

Lamb slices stir-fried with a large amount of scallions over high heat. The scallion aroma is rich, removing the gamey smell of the lamb, which is fresh and tender.

Sliced beef stir-fried with large scallions over high heat. The beef is tender and smooth, with a strong wok aroma and rich scallion flavor, a classic dish.