Xin Siyuan Grand Hotel
鱼鲜 · ⭐ 4.2
No. 2199 Qilianshan South Road

Dishes
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Signature Roast DuckA premium Peking duck dish, roasted to perfection with crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
Signature Crispy PigeonSignature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
Xinsiyuan Roast DuckXinsiyuan Roast Duck features premium Peking duck, marinated and roasted in a traditional oven, resulting in crispy skin and tender meat. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips for a classic Chinese experience.
Shanghai-style smoked fishBeng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
Almond Mushroom Steak CubesAlmond mushroom steak cubes is a dish featuring beef cubes and almond mushrooms. Beef cubes are marinated, while mushrooms are diced. Both are stir-fried together with soy sauce, dark soy sauce, cooking wine, and starch until fully cooked.
Deep-sea GrouperFresh deep-sea grouper is cleaned and prepared, then steamed or braised. For steaming, it's seasoned with ginger threads, scallions, and a touch of soy sauce; for braising, it's simmered slowly with soy sauce, sugar, and cooking wine until flavorful.
Stir-fried Stone Bass BellyA Cantonese dish made by quickly stir-frying fresh stone bass belly with ginger, garlic, and vegetables for a tender, savory flavor.
Special Home-style Nine-gut FishSpecial home-style nine-gut fish is a Chinese dish made with nine-gut fish and ingredients like green onions, garlic, and ginger, cooked slowly. It has a fresh and tender texture with a rich flavor and regional characteristics.
Braised Tofu with Scallop and ShrimpA fusion dish combining spicy Sichuan-style tofu with scallops and small shrimp, seasoned with fermented bean paste and chili.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Furong Steamed Spider CrabFurong Steamed Spider Crab is a Chinese dish made with spider crab, eggs, and ham, steamed to perfection. It has a fresh and tender texture with a light flavor that highlights the natural taste of seafood.
Hua Diao Steamed Giant ClamFresh giant clam steamed with Huangjiu, ginger, and scallions, resulting in tender meat and rich wine aroma.
Butter-Baked Boston LobsterFresh Boston lobster baked with butter, garlic, and herbs for a rich, savory flavor.