Mingji Xuan
特色菜 · ⭐ 3.5
No. 63, Group 6, Hongguang Community
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Spicy Beef Tripe in SauceA spicy Sichuan-style cold dish made with crisp beef tripe tossed in a savory, tangy sauce.
Pork Ribs with ShrimpPork ribs and shrimp are stir-fried together in a savory sauce, creating a harmonious blend of textures and flavors.
Smoked Pork SnoutA delicacy made from smoked pork snout, tender and flavorful with a rich smoky aroma.
金汤乌鱼片金汤乌鱼片以乌鱼片为主料，搭配金黄汤底，通常加入豆腐、蔬菜等辅料。制作时将乌鱼片腌制后滑炒，再与调好味的金汤一同煮制，使鱼片鲜嫩入味。
Golden Sand CornA classic Chinese dish made with sweet corn kernels and salted egg yolks, stir-fried until the kernels are coated in a rich, golden sauce.