Ziyan Baiweiji (Xi'an Yuanlu Community Store)
小吃快餐 · ⭐ 3.5
Hanqu South Road, Tanjia Subdistrict
Dishes
Chaozhou Meat RollsChao Shan meat rolls are made from pork tenderloin, minced and mixed with starch, egg white, scallion and ginger water, then rolled into cylinders on bamboo skewers and steamed. Served sliced with soy sauce, garlic paste, or chili sauce.
Beef ShankBeef shank is made from the leg muscle of cattle, processed by blanching, stewing, or braising. Main ingredient is beef shank, seasoned with spices and seasonings for a firm, chewy texture.
Sichuan Pepper DuckSpicy Sichuan pepper duck is made from duck meat marinated with Sichuan pepper, ginger slices, and green onions, then boiled or braised. The meat is firm, with a rich Sichuan pepper aroma and a slightly numbing, fragrant taste.
Sichuan Pepper Duck WingsA Sichuan-style dish featuring duck wings marinated and braised with Sichuan peppercorns, delivering a numbingly spicy flavor.
Xiyu Spicy麻 ChickenA flavorful dish made with chicken and spices, featuring a distinctive numbing and spicy taste typical of Xinjiang cuisine.
Tangerine Peel and Cumin Beef StripsChenpi Cumin Pork Strips is a dish made primarily with pork loin, combined with Chenpi (dried tangerine peel) and cumin. The pork is sliced into strips, marinated with seasonings, then stir-fried together with softened Chenpi strips and seasoned with cumin powder, giving the pork strips a rich cumin aroma and the refreshing fragrance of Chenpi.
Fragrant Pork TrotterFragrant Pig's Trotter is a dish primarily made with pig's trotters. After blanching, the trotters are simmered with aromatic spices such as green onions, ginger, star anise, and cassia bark until tender and fully flavored. Finally, soy sauce and sugar are added to reduce the sauce, giving the trotters a glossy surface and rich aroma.
Spiced Pig's Head SaladA cold dish made by slicing boiled pig's head meat and mixing it with garlic, cilantro, chili oil, soy sauce, and vinegar for a savory, aromatic flavor.
Crispy Duck LegCrispy duck legs are made by marinating duck legs, coating them in starch or batter, then deep-frying until golden and crispy. Ginger and scallions are typically added to remove fishy odor and enhance aroma.