Wei Xiashan · New Min Road Store
特色菜 · ⭐ 4.7
No. 1 Yuemin Lane
Dishes
Yunnan Mushroom Hot PotA Yunnan specialty featuring a variety of wild mushrooms cooked in a hot pot with meat and vegetables, known for its rich broth and aromatic flavors.
Beef Cubes with Snowflake Beef in Beijing StyleBeef cubes stir-fried with vegetables in a quick, high-heat method, featuring tender snowflake beef and vibrant colors.
Four Seasons Prosperity CakeA traditional Chinese dessert made from glutinous rice flour, red bean paste, and red dates, steamed to a soft and sweet texture, symbolizing prosperity and good fortune.
Home-style Braised Frog LegsHome-style Braised Frog Legs is a homely dish featuring fresh frog legs as the main ingredient. The frog legs are cleaned and marinated with cooking wine and ginger to remove any gaminess. They are then stir-fried with scallions, ginger, and garlic until lightly browned. Soy sauce, dark soy sauce, sugar, and a small amount of water are added. The dish is simmered over low heat until the sauce thickens and the meat becomes tender and flavorful. The final dish has a reddish-brown color and a rich, savory home-style sauce.
Undescended Mountain Stewed ChickenFresh free-range chicken stewed slowly with secret spices, resulting in tender meat and rich, aromatic broth.
Zhangshu Port Chili and Pork Rib StewA flavorful dish made with Hunan's famous Zhangshu Port chili and pork ribs, slow-cooked to perfection for a spicy yet aromatic taste.
Braised Beef Brisket in Red SauceA richly flavored dish of large beef brisket pieces braised in a savory red sauce, tender and deeply aromatic.
Supreme Fish Head KingA premium fish head dish made with fresh carp head, tofu, mushrooms, and ham, slowly simmered to create a rich, creamy broth.
Garlic Spicy River ShrimpFresh river shrimp stir-fried with garlic and chili, delivering a rich, spicy flavor and tender texture.
Steamed Mandarin Fish with Fermented Black BeansSteamed Mandarin Fish with Fermented Black Beans is a classic Cantonese dish. The main ingredients include fresh mandarin fish (also known as Chinese perch), Yangjiang fermented black beans, shredded ginger, shredded scallions, and shredded red chili. The cleaned fish is scored on both sides, lightly marinated with salt and cooking wine. Chopped fermented black beans and shredded ginger are spread over the fish. The fish is then steamed over high heat for 8-10 minutes until cooked. After steaming, shredded scallions and red chili are added, followed by a drizzle of hot oil and light soy sauce for steaming fish. The dish features tender fish meat with a rich, savory aroma from the fermented beans.
Sauce-Steamed Duck with Frog LegsA spicy Sichuan-style dish combining tender duck and frog legs simmered in a rich, aromatic sauce.
Spicy and Sour Tripe and Pig's Kidney Stir-fryA classic Sichuan dish made with pork kidneys and beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy and tangy flavor.
Dragon Soaring Across the SeasDragon Soaring Across the Seas is a seafood platter featuring fresh shrimp, squid, crab sticks, and fish slices, paired with vegetables like carrots and green peas, steamed or blanched and arranged to highlight the natural flavors.