ChongQing Xiao Mian Menu

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Steamed jasmine white rice, served as a simple yet foundational dish.

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Crisp cucumber slices dressed with a fragrant garlic sauce.

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Pork kidney typically prepared with hot chili peppers, offering a spicy and savory flavor.

Duck marinated in special spices, smoked with tea leaves, then roasted, steamed, and deep-fried. Tender meat under crispy skin.

Sliced beef throat seasoned with Sichuan peppercorns and fresh green peppercorn sauce.

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Frog with hot chili pepper typically includes frog, chili peppers, and a variety of vegetables, prepared in a traditional hot pot style.

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Frog with fresh hot chili pepper typically includes frog cooked with fresh chili peppers, garlic, and onions in a spicy broth.

Frog with pickled chili pepper: Frog, wood ear mushrooms, bean sprouts, cucumber, and king mushrooms in a pickled pepper soup.

Pig feet simmered with traditional Chinese herbs and spices, typically served in a rich broth as part of a hot pot experience.

Salted egg yolk crab: Crab sautéed with salted egg yolk, typically accompanied by a variety of vegetables, served in a hot pot.

Salted egg yolk prawns typically include prawns coated in salted egg yolk, stir-fried with a blend of aromatic seasonings.

Tender beef in spicy broth typically includes sliced beef cooked in a fiery broth with bean sprouts and cabbage.

Pig liver in spicy broth typically includes pig feet, simmered in a flavorful, spicy broth with a blend of aromatic herbs and spices.

Braised pork intestine, typically includes soy sauce, garlic, and ginger, cooked in a rich, savory sauce.

Braised pork ribs typically cooked slowly in a savory brown sauce, often accompanied by vegetables like carrots and potatoes.

Slow-cooked pig feet typically include soy sauce, ginger, and star anise for a rich, savory flavor.

Braised lamb simmered with aromatic spices, typically includes tender lamb pieces, soy sauce, and a blend of traditional Chinese herbs, creating a rich and savory dish.

Braised duck in beer sauce with tofu and spices, served in a sizzling pot.

Duck blood with pickled mustard: Duck blood curd simmered with tangy pickled mustard greens, garlic, and scallions in a rich broth.

Tender beef stewed in a tomato broth, typically includes fresh tomatoes and a variety of vegetables, served in a sizzling pot.

Pork intestines and pickled mustard greens simmered in a sizzling pot, typically including ingredients like cabbage, bean vermicelli, and scallions.

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Sliced beef stir-fried with a variety of onions, including green onions and yellow onions, in a savory sauce.

Sliced beef stir-fried with a variety of mushrooms, typically served in a rich brown sauce.

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Boiled fish fillets in a spicy broth with Sichuan peppercorns, dry red chilies, and scallions.

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Fish fillet with pickled mustard greens in a savory broth, featuring tender black fish slices.

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Fish fillet typically includes enoki mushrooms and bean sprouts in a house-made spicy broth.

Fish fillet typically simmered in a savory tomato broth, offering a rich and comforting flavor.

House smoked pork stir-fried with leeks in a savory sauce.

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Crisp cucumber and wood ear mushrooms stir-fried with hints of garlic and scallions, offering a simple yet savory dish.

Shredded potato pan-fried with slices of bell pepper, typically seasoned with a blend of spices for a simple yet savory dish.

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Sautéed baby bok choy with minced garlic, typically includes a light sauce for a simple yet aromatic dish.

Hot and sour soup combines tofu, bamboo shoots, mushrooms, and egg in a spicy and sour broth, typically flavored with vinegar and pepper.

Minced hot beef and tofu are gently simmered, accompanied by egg white and cilantro in a clear, savory broth.

Tomato and egg soup combines ripe tomatoes and whisked eggs in a clear broth, often garnished with scallions.

Soft tofu and a medley of fresh vegetables simmered in a clear, savory broth.

Stir-fried with eggs, peas, carrots, and green onions, typically seasoned with soy sauce.

Yangzhou fried rice features a stir-fried combination of rice with shrimp, eggs, and a variety of meats such as ham or chicken, typically mixed with peas, carrots, and onions.

Stir-fried rice with scrambled eggs, often accompanied by green onions and a mix of vegetables.

Rice stir-fried with a medley of vegetables, typically including carrots, peas, onions, and egg.

Combo chow mein typically includes stir-fried soft noodles with a combination of chicken, beef, and shrimp, along with vegetables like carrots, bean sprouts, and onions.

Shrimp chow mein features stir-fried noodles with shrimp, bean sprouts, onions, and typically includes a savory brown sauce.

Stir-fried noodles with a medley of vegetables such as broccoli, carrots, mushrooms, and bean sprouts in a savory sauce.

Steamed jasmine white rice, served as a simple yet foundational dish.

Braised pork ribs with rice noodles, typically includes baby bok choy, quail eggs, enoki mushrooms, and chives in a savory broth.

Braised pork intestine rice noodle soup typically includes rice noodles, braised pork intestines, and bok choy in a savory broth.

Braised pig feet rice noodle soup typically includes tender braised pig feet and rice noodles in a savory broth.

Braised lamb rice noodle soup: Braised lamb, rice noodles, bok choy, and green onions in a savory broth.

Rice noodle soup with tender beef slices and pickled mustard greens in a savory broth.

Shredded pork with pickled mustard greens in a savory rice noodle soup.

Pork intestine with pickled mustard rice noodle soup typically includes fungus shreds, seaweed strips, tomato slices, quail eggs, spam, and Chinese chives.

Tender fish fillet, pickled mustard greens, and rice noodles in a savory broth.

Pork liver with pickled mustard rice noodle soup typically includes rice noodles, tender pork liver, and tangy pickled mustard greens, creating a savory and balanced soup experience.

Tender beef with pickled mustard rice noodle soup: Sliced tender beef, pickled mustard greens, wood ear mushrooms, quail eggs, tofu puffs, and rice noodles in a savory broth.

Pork liver, pickled peppers, wood ear mushrooms, ham, chives, pickled cabbage, quail egg, fish cake, tofu puff, and rice noodles.

Fish fillet with pickled mustard rice noodle soup typically includes tender fish fillets, tangy pickled mustard greens, and rice noodles in a savory broth.

Tender beef with tomato rice noodle soup typically includes tomato broth, tender beef slices, rice noodles, green onions, and seasonal vegetables.

Meatballs, ham, and pork liver with bean sprouts, fungus, yellow flowers, and tomatoes in rice noodle soup.

Braised beef sirloin with rice noodles in a savory broth.

Boiled dumplings filled with a mixture of pork and chives.

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Handcrafted pork wontons served in a savory chicken broth, typically garnished with scallions.

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Braised pork ribs noodle soup 红烧排骨面 typically includes tender braised pork ribs, egg noodles, and seasonal vegetables in a savory broth.

Hand-pulled noodles with braised pork intestines and bok choy in a savory broth.

Pork intestine noodle soup, a savory blend of tender pork intestines in a spicy and sour broth, complemented by noodles and hints of green onion and cilantro.

Braised pork feet and egg noodles in a savory broth, typically accompanied by seasonal vegetables.

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Braised lamb noodle soup typically includes tender lamb chunks, wheat noodles, baby bok choy, and fresh herbs in a savory broth.

Glutinous rice dumplings, filled with a sweet mixture, typically served in a sweet and slightly fermented rice wine broth, often garnished with goji berries or osmanthus flowers.

Noodles with tender beef, pickled mustard greens, and savory broth.

Shredded pork with pickled mustard greens in a savory noodle soup.

Braised pork intestines and pickled mustard greens in a savory broth with noodles.

Sticky rice cake sweetened with brown sugar, offering a chewy texture and a rich, molasses-like flavor.

Tender fish fillet and pickled mustard greens in a savory broth with noodles.

Pork liver w/pickled mustard noodle soup 酸菜猪肝面: Tender pork liver and pickled mustard greens in a savory broth with noodles.

Tender beef w/pickled pepper noodle soup 泡椒牛肉面: Noodles in broth with tender beef slices, pickled peppers, and typically includes seasonal vegetables and cilantro.

Pork liver with pickled pepper noodle soup typically includes tender pork liver and pickled peppers in a savory broth with noodles.

Fish fillet with tomato noodle soup typically includes tender fish fillets and noodles in a tomato-based broth.

Fresh noodles in a tomato soup base with tender beef, green vegetables, cilantro, and Chinese herbs.

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Sautéed beef with a variety of onions, typically includes green, white, and red onions, in a savory sauce.

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Shredded potatoes and bell peppers are pan-fried together, typically seasoned with a mix of herbs and spices for a simple yet satisfying dish.

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Braised pork intestine is cooked with green pepper, onion, and carrot, served over rice with vegetables.

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Braised pork ribs 红烧排骨: Pork ribs are slow-cooked in a savory sauce, typically including soy sauce, sugar, and spices, served over white rice with vegetables.

Pig feet are slowly braised in a savory sauce, typically including soy sauce, star anise, and ginger, served with rice and vegetables.

Bean curd, seasoned with a blend of five spices, offers a savory taste in this boiled dish.

Beech mushrooms, briefly boiled and typically includes a mix of delicate vegetables and a light, savory broth.

Thinly sliced beef throat, typically served in a savory broth, garnished with green onions and cilantro.

Beef tripe typically prepared by boiling, offering a tender texture often accompanied by a variety of spices and seasonings to enhance its flavor.

Duck blood simmered in a rich broth, typically includes various spices and vegetables to enhance the flavor profile.

Duck blood typically served in a hot and savory broth, often accompanied by vegetables and tofu, following traditional Chinese boiling methods.

Beef tripe, thinly sliced and boiled, typically served with a savory dipping sauce.

Black wood ear mushrooms, typically served with a savory and slightly tangy sauce, embracing the unique chewy texture of this traditional ingredient.

Sliced kelp typically served with a dressing that may include sesame oil, vinegar, and a touch of chili oil, offering a refreshing taste.

King mushroom, typically prepared in a boiled style, often accompanied by a selection of vegetables and a savory broth.

Napa cabbage prepared in a boiling method, typically including a light broth to enhance its natural flavors and texture.

Pork intestine, typically prepared by boiling, is served with a blend of traditional Chinese spices and herbs.

Thinly sliced potatoes prepared for a boiling pot, typically enjoyed with a variety of dipping sauces and broths, offering a simple yet satisfying addition to any meal.

Quail eggs prepared for boiling, typically included in hotpot dishes, offering a creamy and rich texture.

Soybean sprouts typically boiled, offering a simple yet traditional taste.

Thinly sliced luncheon meat prepared in a boiling method, typically served in a savory broth.

Tofu skin and bamboo shoots, gently boiled to preserve their natural textures, often accompanied by a light, savory broth.

Tofu gently boiled to maintain its soft texture, typically includes a light, savory broth.

Vermicelli typically consists of thin rice noodles, served in a variety of ways depending on accompanying ingredients, in this context likely boiled as part of a mixed dish.