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Xin Siyuan Grand Hotel

鱼鲜 · ⭐ 4.2

No. 2199 Qilianshan South Road

Dishes

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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng 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.
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  Signature Roast Duck

  A premium Peking duck dish, roasted to perfection with crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Signature Crispy Pigeon

  Signature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
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  Xinsiyuan Roast Duck

  Xinsiyuan 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.
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  Shanghai-style smoked fish

  Beng-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.
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  Almond Mushroom Steak Cubes

  Almond 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.
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  Deep-sea Grouper

  Fresh 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.
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  Stir-fried Stone Bass Belly

  A Cantonese dish made by quickly stir-frying fresh stone bass belly with ginger, garlic, and vegetables for a tender, savory flavor.
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  Special Home-style Nine-gut Fish

  Special 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.
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  Braised Tofu with Scallop and Shrimp

  A fusion dish combining spicy Sichuan-style tofu with scallops and small shrimp, seasoned with fermented bean paste and chili.
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  Braised Pork Belly

  Braised 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.
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  Furong Steamed Spider Crab

  Furong 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.
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  Hua Diao Steamed Giant Clam

  Fresh giant clam steamed with Huangjiu, ginger, and scallions, resulting in tender meat and rich wine aroma.
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  Butter-Baked Boston Lobster

  Fresh Boston lobster baked with butter, garlic, and herbs for a rich, savory flavor.

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