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Qi Huang Xiao Guan Nourishing Medicine Cuisine (He Ping Li Branch)

特色菜 · ⭐ 4.2

Jia No. 7, Huagong Community Courtyard, Xinghua Road

Dishes

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  Osmanthus Yogurt

  Guigui yogurt is a dessert made primarily from fresh osmanthus flowers and yogurt. Wash the flowers, mix with yogurt, stir well, chill for several hours to blend flavors, and optionally add a touch of honey. The result is smooth with a delicate osmanthus fragrance.
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  Signature Wild Rice Fried Rice

  Signature wild rice fried rice features wild rice as the main ingredient, combined with eggs, carrots, green peas, and ham, stir-fried to perfection. Wild rice is nutritious, slightly sweet with a nutty aroma, blending harmoniously with the freshness of eggs and vegetables for a layered flavor.
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  Sichuan Pepper Ginkgo Snowflake Beef

  Main ingredients are ginkgo nuts and snowflake beef, quickly stir-fried after marinating and seasoned with numbing pepper for a tender beef texture and sweet ginkgo flavor.
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  Qi Huang Buddha Jumps Over the Wall

  Qihuang Buddha Jumps Over the Wall is a dish blending tradition and innovation, featuring abalone, sea cucumber, shark fin, scallop, fish maw, chicken, ham, and pig trotters. Slow-cooked for hours, the ingredients' essence blends into a rich, flavorful broth.
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  Han Palace Ginger Duck

  Han Palace Ginger Duck is made with old hen duck, simmered with ginger, rice wine, soy sauce, and rock sugar. After blanching, the duck and ginger slices are slowly stewed to achieve tender meat and rich broth.
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  Nourishing Fish Maw Stew

  Stewed fish maw is a dish made with fish maw as the main ingredient, combined with chicken, ham, and mushrooms, slowly simmered to perfection. Soak the fish maw beforehand, then cook it with ingredients in broth or water until tender and flavorful.
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  Perilla Duck with Official Sauce

  Purple perilla duck is made with fresh duck meat as the main ingredient, enhanced with fragrant herbs such as purple perilla leaves, ginger slices, and green onion segments. After careful marination, it is slowly stewed at low temperature. The dish showcases the refreshing aroma of purple perilla and the rich flavor of duck meat, with a hearty broth and tender, succulent meat.
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  Thin Spiced Beef

  Thin sliced five-spice braised beef uses beef shank, marinated with star anise, cinnamon, Sichuan pepper, fennel seeds, and cloves, then slowly stewed until flavorful, cooled, and sliced for serving.
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  Sesame Balls

  Sesame balls are a traditional sweet made primarily from black sesame. Roasted black sesame is ground into powder, mixed with syrup or honey, then shaped into small balls. Some recipes add glutinous rice flour or coconut flakes for texture. The outer layer is smooth, while the inside is rich and fragrant.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.

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