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Yǐjīnxiāng·Sījì (Xīnhuáliánjiāyuán Běiqū Diàn)

特色菜 · ⭐ 4.8

No. 34-11 Yangzhuang Nanli (ground-floor commercial space outside the east gate of Xinhualian Jiayuan North District)

Dishes

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  10-Year Cured Tangerine Peel with Basil and Pig Trotter

  Combining 10-year aged tangerine peel with basil leaves, pork trotters are blanched and stewed to absorb flavors. The aged peel adds unique aroma while basil brings freshness, then reduced sauce blends the tastes together.
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  Ancient-style Champion Chicken

  Ancient-style状元 Chicken is a dish made from a whole chicken with various spices and seasonings, slowly stewed using traditional methods. Main ingredients include chicken, ginger slices, green onions, star anise, cassia bark, and Sichuan pepper, resulting in tender, flavorful meat.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Steamed Large Yellow Croaker

  Steamed large yellow croaker is a dish made with fresh fish, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
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  Full Red Seafood Maoxuewang

  Full Red Seafood Maoxuewang is a Sichuan dish made with various seafood and cooked in a spicy and numbing broth. Main ingredients include fish slices, shrimp, crab meat, Maoxuewang, and bean sprouts, with a fresh and spicy flavor.
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  Braised Pork Belly

  Private banquet braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Braised West Lake Fish

  Braised Xishi fish is a dish featuring Xishi fish as the main ingredient, typically using fresh small fish. After cleaning, the fish is pan-fried until lightly golden on both sides, then simmered with soy sauce, sugar, cooking wine, and ginger slices to infuse flavor and achieve a glossy red color.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
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  Scallion Sautéed Vegetable Noodles

  Scallion stir-fried vegetable noodles with noodles, scallions, greens, and carrots. Sauté scallions first, then add vegetables and mix with cooked noodles. Season with soy sauce and salt to preserve natural flavors.
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  Crab Roe Shrimp Tofu

  Crab roe and shrimp tofu is a dish made with soft tofu, crab roe, and shrimp. Tofu is blanched, then stir-fried with sautéed crab roe and shrimp, simmered with broth or water, and finished with a slurry to create a smooth, flavorful dish.
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  Pan-Seared New Zealand 7-Rib Lamb Chop

  Selected New Zealand ribeye lamb chops, marinated and pan-seared to golden perfection while keeping the inside tender. Main ingredient is lamb chop, seasoned with olive oil, black pepper, and sea salt.
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  Sautéed Beef with Flower Pepper Sauce

  Thin slices of veal are cooked with fresh Sichuan peppercorns and seasonings, simmered over medium heat until tender and infused with the unique aroma of the peppercorns.
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  Black Tiger Shrimp with Egg White

  Black tiger shrimp is a dish made with fresh large shrimp, stir-fried with black pepper, scallions, ginger, and garlic. The shrimp is marinated and gently cooked to retain its tender texture, with black pepper adding a distinctive aroma. The dish has a bright color and a chewy, springy texture.

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