Shanxi Hall (Tiyu Road Branch)
晋菜 · ⭐ 4.4
No. 7, Sports Road, Yingpan Subdistrict
Dishes
Four-Flavor Noodle SetA set of four different flavored noodles, including beef noodle, fried sauce noodle, vegetable noodle, and seafood noodle, each with unique broth and toppings, made using hand-pulled or boiled noodle techniques for rich taste.
Dai County Boiled Yellow River CarpA traditional dish from Dai County made by slow-cooking a Yellow River carp with tofu and potatoes, resulting in tender fish and rich broth.
Diao Xiao NoodlesKnife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
Datong Ecological Roasted Lamb RibsPremium lamb ribs roasted over charcoal using traditional methods, resulting in a crispy exterior and tender interior. Marinated with secret spices to highlight the natural flavor of lamb, free from preservatives, healthy and natural.
Shanxi Fried Pork with SauceShanxi Guoyou Rou is a traditional famous dish, primarily made with pork tenderloin, supplemented by vegetables such as wood ear mushrooms and garlic shoots. The preparation involves slicing the tenderloin, marinating it, then deep-frying until golden brown, followed by stir-frying with the accompanying vegetables and thickening the sauce to finish.
Pingyao BeefPingyao beef is a traditional dish from Pingyao County, Shanxi Province, made from优质牛腱子肉. It's marinated with salt, soy sauce, star anise, cinnamon, and Sichuan pepper, then slowly stewed in a special broth and air-dried to achieve a firm texture and rich flavor.
Blood SausageSausage is a traditional dish made primarily from pig intestines, which are cleaned, filled with seasonings and glutinous rice, then boiled. The preparation process involves repeatedly washing the pig intestines until no odor remains, stuffing them with a filling made from glutinous rice, pork belly, mushrooms, and other ingredients, tying both ends tightly, placing them in a pot with seasonings, boiling until cooked through, and finally slicing to serve.
Imperial City TofuImperial City Tofu is a dish made with soft tofu and seasoned with minced meat, mushrooms, and carrots. The tofu is blanched, then stewed with the seasoned meat and vegetables, finished with a thickened sauce that coats the tofu.
Sweet and Sour MeatballsSweet and sour meatballs is a dish primarily made with pork meatballs. The preparation involves frying the pork meatballs until golden and crispy, then cooking a sweet and sour sauce using sugar, vinegar, and ketchup, finally pouring the sauce over the meatballs.
Sorghum Noodle Cold DishA refreshing cold dish made from sorghum noodles mixed with vegetables and seasoned dressing.
Pan-Fried Pork with VegetablesGuoyou Rou is a traditional dish primarily made with pork. To prepare it, pork is sliced thinly, marinated with seasonings, then quickly fried in hot oil until golden and crispy. Finally, it is stir-fried with vegetables or sauce.
Copper Hot PotHot pot in a copper pot is a traditional Chinese hot pot dish, primarily featuring various meats such as beef and mutton, seafood like fish slices and shrimp paste, and a variety of vegetables such as tofu and cabbage. The basic preparation method involves placing the ingredients into a copper hot pot heated by charcoal, adding broth or water to cook them, and allowing diners to enjoy with their own dipping sauces.
Wind and Water Rise NoodlesYam flour is mixed with hot water to form a dough, rolled into thin sheets, cut into strips, boiled, and drained. Served with stir-fried vegetables, meat, or seafood, then tossed in a seasoned sauce.