Yue Chu Huaiyang Cuisine Restaurant · Xi'an Chanba Sheraton Hotel
江浙菜 · ⭐ 4.7
2nd Floor, Xi'an Chanba Sheraton Hotel, No. 777, Ouya Avenue, Chanba Ecological District
Dishes
Cloudy Cherry Foie GrasA delicate French dish featuring duck liver paired with cherry compote and meringue, creating a harmonious balance of sweet and tangy flavors.
Nanjing Osmanthus Glutinous Rice Lotus RootA traditional sweet dessert made by filling lotus root with glutinous rice and simmering in osmanthus syrup, resulting in a soft, fragrant, and sweet dish.
Sizzling Oil Sauce PasteA Sichuan-style dish made by pouring hot oil over a paste of pork fat, garlic, and scallions, creating a sizzling sound and rich aroma.
Braised Rice Cake with Yellow CroakerA dish featuring fresh large yellow croaker and rice cakes, where the fish is pan-fried or braised with soy sauce, sugar, and ginger, then cooked together with rice cakes to absorb the rich flavors.
Signature Crab Roe Thick Soup with TofuA rich and savory dish made by slow-cooking crab roe with soft tofu, resulting in a creamy, flavorful soup that highlights the delicate taste of crab and the smooth texture of tofu.
Crystal Meat JellyA traditional cold dish made from pork trotters and skin, simmered into a clear, jelly-like texture, served chilled with ginger and vinegar.
Huaiyang MeatballsHuaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
Savory Tomato Beef StewA hearty stew made with beef and tomatoes, slow-cooked until tender and flavorful.
Coral Mustard Shrimp BallsFresh shrimp paste shaped into balls, garnished with coral-like accents and seasoned with mustard for a delicate, slightly spicy flavor.
Black Pepper Beef and Rice NoodlesA flavorful dish featuring tender beef cubes stir-fried with glutinous rice noodles in a black pepper sauce, offering a rich and savory taste.