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Bingzhou Hotel · Bing Cui Ge

晋菜 · ⭐ 4.5

First Floor, Bingzhou Hotel, No. 118 Yingze Street, Yingze Subdistrict (opposite Wuyi Square)

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Tiqian Noodles

  Tiqian is a traditional noodle dish made from flour and water. The dough is hand-rolled into thin strands and quickly cut into small pieces using a knife on a cutting board. Skillful technique ensures uniform thickness and chewy texture.
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  Brain Soup

  A traditional Shanxi soup made with sheep brain, marrow, and medicinal herbs like astragalus and ginseng, known for its rich flavor and nourishing properties.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Pingyao Beef

  Pingyao beef is a traditional dish from Pingyao County, Shanxi Province, made from优质牛腱子肉. It's marinated with salt, soy sauce, star anise, cinnamon, and Sichuan pepper, then slowly stewed in a special broth and air-dried to achieve a firm texture and rich flavor.
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  Laozhi Youmian

  A cold dish made with buckwheat noodles tossed in a tangy, spicy sauce, refreshing and flavorful.
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  Hunyuan Cold Noodles

  A traditional Shanxi snack made from pea starch, served chilled and seasoned with garlic, vinegar, chili oil, and soy sauce for a refreshing, tangy-spicy flavor.
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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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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
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  Old Taiyuan Fried Pork with Sauce

  Old Taiyuan fried pork is a traditional Shanxi dish featuring pork tenderloin with peppers, mushrooms, and carrots. The pork is marinated, deep-fried until slightly crispy, then stir-fried with vegetables and sauce. Precise heat control ensures tender meat and rich flavor.
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  Old Yanbei Stew

  A traditional northern Chinese stew made with pork, potatoes, vermicelli, and cabbage, slow-cooked until tender and flavorful.
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  Yuncheng Stir-Fried Pork with Green Pepper

  A classic Chinese home-style dish made with pork belly and green peppers, stir-fried until fragrant and slightly spicy.
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  Chen Vinegar Baked Eggplant

  Eggplant slices marinated in Chen vinegar and baked until tender, delivering a rich, tangy flavor.

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