Qin Tang No.3 Shaanxi Cuisine (Lintong Branch)
地方菜 · ⭐ 4.7
Opposite the National Time Service Center on Qintang Avenue
Dishes
Guanzhong Big StewA traditional dish from the Guanzhong region of Shaanxi, made with potatoes, vermicelli, tofu, cabbage, and pork belly, slow-cooked to create a rich, hearty stew.
Farmhouse Gnocchi SoupFarmhouse Geddou Soup is a traditional rural dish, primarily made with flour, vegetables, and water. The preparation involves mixing flour into small dumplings, then boiling them together with chopped vegetables to create a thick, hearty soup. It offers a rich taste and balanced nutrition.
Tang Dynasty Gourd ChickenA traditional Shaanxi dish made by frying chicken coated in starch until crispy, then simmered in a special sauce for a tender and fragrant flavor.
Fennel PancakeA traditional Chinese snack made with fresh fennel and flour, pan-fried until golden brown. Fragrant and crispy, it's a beloved home-style dish.
Spicy Oil-Flavored Qin River Yellow BeefOil-poured Qin River Yellow Beef is a dish featuring Qin River Yellow Beef slices marinated with seasonings, then topped with hot oil poured over scallions, chili powder, and Sichuan pepper, finally mixed with the beef. Cooking emphasizes precise heat control to maintain tender texture.
Tongguan Layered Pork Steamed BunA traditional Shaanxi snack featuring layered, slow-cooked pork stuffed into a crispy steamed bun for a rich, savory experience.
Braised Three Fresh IngredientsA classic Chinese home-style dish made with pork, shrimp, and vegetables, stir-fried and simmered to create a savory, well-blended flavor.
Zhen GaoZhen Gao is a traditional pastry made primarily from glutinous rice, red dates, and bean paste. During preparation, glutinous rice is soaked and steamed until soft and sticky, then mixed with red dates and bean paste. After stirring and pressing, it is cut into small pieces, resulting in a sweet and chewy texture.
Boiled Spring Vegetable HeartsBoiled spring vegetable hearts is a Chinese dish made with fresh spring vegetable hearts, quickly blanched in boiling water. It has a fresh and tender texture, preserving the original flavor and nutrition of the ingredients.
Ziyang Steamed PotA traditional Chinese dish made by steaming pork, chicken, tofu, and vermicelli in layers, resulting in rich flavors and tender textures.
Spicy Chili and Garlic Lamb BloodA spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.