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晓长安·新陕菜(曲江店)

地方菜 · ⭐ 4.8

No. 1555 Yanxiang Road, Qujiang Liuguangli, Zone C, Shop No. 1

Dishes

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  Five Marquises Stew · Momo Thirteen (Serves 2)

  Five Marquises Stew · Momo Thirteen is a Chinese dish made by stewing various ingredients, including meat and vegetables, with special noodles. It is cooked using traditional methods and has a rich flavor.
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  Five Lords' Stew · Mofan Thirteen (Premium Edition)

  A fusion dish blending tradition and innovation, featuring a savory meat sauce made from pork, chicken, and shrimp, served with handmade steamed buns for a crispy exterior and tender interior.
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  Half-Portion (Yellow Jade参 Version)

  A refined dish featuring yellow jade参 as the main ingredient, slow-cooked with seasonal vegetables and special broth for a rich, savory flavor.
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  Taizong Charcoal Grilled Steak

  High-quality steak grilled over charcoal to perfection, juicy and flavorful with a secret sauce.
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  Taibai Snow Ice Cream

  A dessert made from milk, cream, and fruit, frozen to a smooth texture with a sugar crust resembling snow, ideal for summer refreshment.
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  Milk Soup Fish Pot

  A traditional Chinese dish featuring fresh carp simmered in a rich, creamy broth made from bones and poultry, served with tofu and vegetables.
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  Milk Soup Pot Fish (Sour Pepper Milk-Flavored Live Yellow Croaker)

  Milk Soup Pot Fish is a dish made with large yellow croaker, cooked with milk and sour pepper seasonings. The fish meat is tender, and the broth is rich and unique in taste.
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  Yellow Croaker with Fuping Persimmon Vinegar

  Fresh yellow croaker is stir-fried with Fuping persimmon vinegar and hot oil, creating a tangy, aromatic dish.
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  Braised Yellow Croaker with Dried Tree Seed Bean Paste

  Yellow croaker marinated and baked with dried tree seed bean paste, resulting in a savory, aromatic dish with tender fish meat.
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  Xiao Roast Duck · Chang'an Roast (Phoenix Edition)

  Premium duck meat roasted using traditional open-fire method, with crispy skin and tender flesh, served with special sauce and thin pancakes. Phoenix edition features imperial spices for enhanced flavor.
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  Spicy Chili Oil Dish

  A spicy dish made by pouring hot oil over chili powder, enhancing its aroma and flavor. Commonly used as a condiment or side dish in Chinese cuisine.
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  Old Xi'an Double Sea Stew

  A signature Northwest dish featuring sea cucumber and abalone, simmered in broth with vegetables for a rich, savory flavor.
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  Old Xi'an Double Sea Stew (Huangyu参 Version)

  Old Xi'an Double Sea Stew (Huangyu参 Version) is a traditional Chinese stew made with Huangyu参 and seafood, using fresh sea cucumber, fish slices, shrimp, and broth, resulting in a delicious and nutritious dish.
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  Aromatic Spare Ribs with Hancheng Red Clove

  Aromatic Spare Ribs with Hancheng Red Clove is a dish made with spare ribs as the main ingredient, paired with Hancheng Red Clove as the main seasoning. The ribs are marinated and fried until golden and crispy, then cooked together with Hancheng Red Clove to absorb its fragrance.
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  Sour Spicy Camel Hoof Soup

  A rich soup made from camel hooves, simmered with vegetables and seasoned with vinegar and chili for a tangy, spicy flavor.
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  Taro-stuffed Pork Belly Casserole

  Pork belly slices stuffed with taro, steamed and slow-cooked in a casserole for rich flavor and tender texture.
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  Fish Sashimi Tang · Three Skins Stir-fry

  Fresh fish meat is combined with pork skin, chicken skin, and duck skin, sliced and briefly blanched, then mixed with scallions, ginger threads, and seasonings. Crisp and smooth in texture, with a unique flavor.

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