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Xihua Tang Jin Shang Private Kitchen (Chang'an Street Branch)

地方菜 · ⭐ 4.8

Room 101-01, 1st Floor, Building 2, No. 9 Jianguomennei Avenue (West Entrance of Beijing International Hotel, Chaoyang Nanxiao Street)

Dishes

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  Qiao's Vinegar Fish

  Jiao Fu Vinegar Fish is a dish made with fresh grass carp as the main ingredient. After cleaning the fish, it is steamed until cooked through, then topped with a sweet and sour sauce made from vinegar, sugar, soy sauce, and ginger threads. The cooking process emphasizes precise heat control to keep the fish meat tender and the seasoning sauce rich, highlighting the balanced sweet and sour flavor.
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  Kang's Wuzhumuqin Lamb

  Made with Wuzhumuqin lamb as the main ingredient, marinated and then grilled or stewed to preserve its natural flavor, enhanced with basic seasonings.
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  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.
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  Big Knife Noodles

  Da Dao Mian is a hand-made wide noodle made from flour and water, formed by rolling and cutting into thick slices. The dough is rolled out and cut into broad strips, then boiled and served with various sauces or broths.
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  Barley Buckwheat Tea

  Barley and buckwheat tea is made from barley and buckwheat, roasted and boiled in water, then filtered. No additives are used, preserving the natural flavor of the grains.
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  Home-style Winter Melon Roast Duck

  Sliced duck meat roasted with winter melon; the duck is tender, and the melon absorbs the duck fat and seasonings, becoming soft and flavorful. Main ingredients: duck and winter melon. Method: marinating and roasting.
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  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.
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  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.
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  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.
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  Wang's Stir-Fried Pork with Oil

  Wang Master's Fried Pork is a Chinese dish featuring pork as the main ingredient, typically using pork tenderloin sliced and marinated with starch and egg white before stir-frying, then combined with vegetables like green pepper and onion. Seasoned with soy sauce, cooking wine, salt, and sugar, it's finished with a thickening slurry to create crispy exterior and tender interior with a glossy finish.
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  Stir-Fried Pork Intestines with Hand-Pulled Noodles

  Stir-fried pork intestine with hand-pulled noodles is a dish featuring pork intestines and handmade thin noodles. The intestines are cleaned, boiled, then stir-fried with葱姜蒜, followed by stewing in broth. The noodles are hand-formed, cooked, and mixed with the seasoned intestines to absorb the rich flavors.
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  Sweet and Sour Meatballs

  Sweet and sour meatballs is a dish primarily made with pork meatballs. The preparation involves frying the pork meatballs until golden and crispy, then cooking a sweet and sour sauce using sugar, vinegar, and ketchup, finally pouring the sauce over the meatballs.

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