Lena Fox Russian Western Restaurant
俄罗斯菜 · ⭐ 4.3
No. 28 Hongzhuan Street
Dishes
Russian Meat PlatterA platter of grilled meats featuring beef, lamb, and pork, marinated and roasted over charcoal, served with onions and bell peppers.
Russian-Style Cheese BunRussian-style cheese bun is made from fermented dough filled with rich Russian cheese, baked to golden crispness. Main ingredients include high-gluten flour, milk, yeast, butter, and traditional Russian cheese such as ricotta or similar. The cheese is mixed into the dough, kneaded thoroughly, portioned, proofed again, then baked until golden and crispy on the outside, soft and fragrant inside.
Russian-style肠 dishRussian-style intestine dish made with pork intestines, cleaned, blanched, marinated with spices and seasonings, then stewed or braised to absorb flavors. Often cooked with onions and carrots for a rich taste.
Catherine SaladA Russian cold salad made with boiled potatoes, carrots, eggs, and onions, dressed with mayonnaise.
State Banquet Beef in CanA premium dish made with high-quality beef slow-cooked in a secret sauce and spices, served in a can for formal occasions.
Olive Beef with Sour CucumberBeef tenderloin is marinated, then pan-seared to a crisp exterior and tender interior, served with sliced sour cucumbers. The dish offers a rich interplay of flavors, combining savory umami with a subtle tang from the pickled cucumbers.
Creamy Pumpkin SoupCreamy pumpkin soup made by steaming pumpkin, mashing it, then mixing with milk or cream. Adjust thickness with broth or water, heat to serving temperature, and season lightly with salt and black pepper.
Tomahawk SteakTomahawk steak, made from bone-in ribeye, marinated and then grilled. Its shape resembles a tomahawk, with tender meat and rich aroma.
Flame-Grilled ChickenFlame-grilled chicken marinated and roasted over charcoal, with a crispy skin and juicy meat, served with spicy chili sauce.
Moscow BorschtMoscow borscht is made primarily with beets, combined with potatoes, carrots, onions, and other vegetables, simmered until tender, then enhanced with beef or bone broth for flavor, and finally seasoned with sour cream and spices.
Flame-grilled Filet MignonFilet flame steak uses filet mignon, marinated and seared at high heat for a crispy surface and tender interior. Alcohol is ignited during cooking to create a flame effect, enhancing aroma. Served with black pepper or red wine sauce, plus vegetables and potatoes.- Caucasian Oil Edge SkewersGrilled skewers made from beef or lamb mesentery fat, a popular barbecue dish in Northwest China.