Close

Xihua Tang Jin Shang Private Kitchen (Oriental Store)

地方菜 · ⭐ 4.6

Donghuamen Subdistrict

Dishes

• 

  Qiao's Donghai Yellow Croaker

  Qiao's East China Sea Yellow Croaker features fresh fish, steamed or braised. Steamed with ginger, scallions, and a touch of soy sauce; braised with seasoning for rich flavor. Tender meat, savory broth.
• 

  Traditional Sweet and Sour Meatballs

  Traditional sweet and sour meatballs are made with pork, mixed with scallions, ginger, egg, and starch, shaped into balls, deep-fried until golden, then simmered in a sauce of sugar, vinegar, soy sauce, cooking wine, and water.
• 

  Guangxiang Oil-Poured Big Knife Noodles

  Guanxiang oil-poured broad noodles are a Shaanxi specialty made from hand-rolled thick noodles. After boiling, they're mixed with seasonings and topped with hot oil to enhance aroma. Key ingredients include flour, greens, garlic, chili powder, and Sichuan pepper. Garnished with green onions and cilantro.
• 

  Changjia Silver Winter Melon Roast Duck

  Changjia Silver Winter Melon Roast Duck is a Chinese dish made with duck meat and silver winter melon. The duck is marinated and roasted, resulting in crispy skin and tender meat. The silver winter melon serves as a side dish, offering a sweet and refreshing taste that balances the richness of the duck.
• 

  Xinghua Tang Crispy Fried Dough Sticks

  Xinghua Tang crispy fried dough sticks are a traditional Chinese pastry made from flour, fermented and deep-fried. The dough, mixed with water and alkali, is kneaded, divided into strips, and fried until golden and crunchy outside, soft and elastic inside.
• 

  Xinghuatang Yellow Millet Cold Cake

  Xinghuatang Huangmi Lianggao is made primarily from yellow millet, soaked, steamed, mashed into a paste, mixed with sugar and water, then cooled and cut into pieces. It has a light yellow color, soft sticky texture, and smooth taste.
• 

  Master Wang's Signature Fried Meat

  Guoyou Rou is a Chinese dish featuring pork as the main ingredient. Pork tenderloin slices are marinated with egg white and starch, then deep-fried until golden. It's stir-fried with onions and green peppers, then tossed in a sauce of soy sauce, cooking wine, sugar, and vinegar. Proper heat control ensures tender, flavorful meat.
• 

  Rose Fen焖 Pot with Lan County Potatoes

  A stewed dish featuring Lan County potatoes as the main ingredient, seasoned with Rose Fen wine. The potatoes are cubed and simmered with seasonings until tender and flavorful.
• 

  Tomato Stew with Handmade Buckwheat Noodles

  Tomato stewed hand-made莜面鱼鱼 is a dish featuring fresh tomatoes and handmade莜面鱼鱼, a noodle made from buckwheat flour. Tomatoes are first cooked until soft and juicy, then combined with the noodles to absorb the tangy-sweet sauce, resulting in a soft, richly flavored dish.
• 

  Salt-Roasted Yunnan Seven-Colored Peanuts

  Salt-roasted Yunnan colorful peanuts, made from Yunnan's specialty colorful peanuts, cleaned and marinated before being roasted with salt. The peanuts retain their original flavor with a crispy texture and savory salt coating.
• 

  Sliced Noodles with Meat Sauce

  Saozi Daoxiao Noodles are made from flour, sliced with a knife and boiled. Served with a savory sauce of pork, tofu, wood ear mushrooms, and carrots, in meat or clear broth, seasoned and mixed with noodles.
• 

  Buckwheat Vinegar Stir-fried Eggs

  A dish of stir-fried free-range eggs with buckwheat vinegar, featuring tender eggs seasoned with the unique flavor of buckwheat vinegar.

Reviews