Xiaozao Wang is a brand of Shanghai Ruihao Catering Co., Ltd., with stinky mandarin fish as the core product, which has been widely praised by diners after its launch, and currently has two restaurants in Shanghai.
Xiaozao Wang adopts the most traditional method in the salting of mandarin fish, slaughtering and washing the fresh live mandarin fish, smearing refined salt on the fish, salting for a while, putting it into a wooden barrel, pressing bluestone on top to make it ferment naturally, generally three days in summer and seven days in winter. Many diners think that the stinker the stinky mandarin fish, the better, but this is not the case: during the fermentation process, microorganisms convert histidine into histamine, and if the histamine content is too high, it can cause food poisoning, and studies have shown that the mandarin fish is fermented at 25 degrees Celsius for six to eight days for the best taste and flavor. Pickled stinky mandarin fish can also produce some bad bacteria, such as Enterococcus faecalis, Bacillus subtilis, etc., so it must be cooked thoroughly when cooking. Xiaozao Wang selects hand-pressed rapeseed oil from Jinzhai County, Dabie Mountain, and configures Huoshan black hair soil lard, fry the stinky mandarin fish on both sides with a simmer until golden brown, then put in mushrooms, bamboo shoots, and diced pork to stir-fry slightly, then pour in broth and seasonings and cook for 26 minutes, and finally reduce the juice on high heat, drizzle with local chicken chicken fat and accompanied by Yunnan sweet beans and broccoli. The meat of the stinky mandarin fish is delicate and firm, and the umami is rich. The stove king controls the cooking time of stinky mandarin fish to less than 45 minutes, so that diners will not wait too long.
In addition to Hui cuisine, Xiaozao Wang's dishes also include local dishes and private specialties, among which bamboo charcoal roast duck is also popular among diners. The roast duck is made of Peking meat duck, which is fat and thin, with thick subcutaneous fat, which is the first choice for making roast duck. In addition, the king of the small stove will also make the duck rack left after the sliced duck into roast duck soup, which is equivalent to eating two ducks.
The space of the small stove king is very large, in addition to the scattered seats in the hall, there are 10 private rooms, and the largest one can seat 15 people. The restaurant has an open kitchen and diners can be accompanied by a waiter. The waiters are friendly and will give customers appropriate advice on how to order.
