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关中搅团(未央湖店)

地方菜 · ⭐ 4.1

3rd Floor, Runjia Shopping Plaza Weiyang Lake Branch, 100 meters northeast of the intersection of Dongfeng Road and Huanhu West Road

Dishes

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  Five-Grain Spicy Fish

  A spicy fish dish made with fresh carp and five grains, simmered with Sichuan pepper and chili for a rich, numbing flavor.
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  Guanzhong Hu Lu Chicken

  A traditional Shaanxi dish made by marinating, frying, and steaming a whole chicken to achieve tender, flavorful meat in the shape of a gourd.
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  Cold-Mixed Shepherd's Purse Salad

  A refreshing salad made from fresh shepherd's purse, blanched and tossed with garlic, sesame oil, vinegar, and salt for a light and crisp taste.
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  Chao Tuan

  A traditional Chinese noodle dish made from buckwheat or corn flour, steamed and sliced, typically served with a spicy sour sauce.
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  Sesame Fish in Boiling Sauce

  A Sichuan dish featuring tender fish cooked in a spicy, aromatic broth with sesame seeds for a nutty flavor and heat.
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  Oil Cake

  Oil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Fennel Pancake

  A savory pancake made with fresh fennel, eggs, and flour, pan-fried until golden. Popular as a traditional Chinese home-style snack.
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  Sour Soup Water Fortress

  A Sichuan dish featuring fish, pork mince, and vegetables simmered in a tangy broth made from tomatoes, pickled chili, ginger, and garlic. Ingredients are arranged in a circular pattern, symbolizing 'water fortress'.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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