Mi Restaurant · Xin Jiang Cai (Lincoln Park Branch)
北京菜 · ⭐ 4.3
Shop 106, Building 22, Zone C, Lincoln Park, Tianhua East Road, Wenhua Garden
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Braised Hairtail FishHome-style braised hairtail is a Chinese home-cooked dish using hairtail as the main ingredient. The fish is cut into pieces, pan-fried until golden brown, then simmered with scallions, ginger, garlic, soy sauce, cooking wine, and sugar to create tender fish and rich broth.
Small Seafood Braised Taitou Bean NoodlesSmall Seafood Braised Taitou Bean Noodles is a Chinese dish made with Taitou bean noodles and various small seafood such as shrimp, crab, and shellfish, cooked slowly with soy sauce and cooking wine.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Signature Scallion-Braised Sea CucumberSignature scallion-braised sea cucumber features water-soaked sea cucumbers and scallion segments braised together. Soak sea cucumbers beforehand, slice scallions. Sauté scallions in oil, add sea cucumbers, pour in broth or water, season with soy sauce, cooking wine, sugar, simmer slowly until flavorful, then reduce sauce and thicken to absorb scallion aroma and broth.
Signature Crispy No-Fat Roast DuckSignature crispy duck uses premium Peking duck, marinated and roasted in a traditional oven. The skin becomes crunchy while the meat stays tender and juicy with distinct layers of flavor.
Signature Crispy Roast DuckSignature crispy roast duck made from premium Peking duck, marinated and roasted in a traditional hang炉. Skin turns golden and crispy, meat tender and juicy. Served sliced thin with lotus buns, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Shacha Radish Stew with Beef BrisketShacha radish stew with beef brisket is a nutritious dish primarily made with beef brisket and radish. The method involves simmering the beef brisket until tender, then adding shacha sauce and radish chunks to continue stewing until the radish is fully cooked and flavorful.
Peking Duck Dipping SauceThe duck sauce is mainly made from sweet bean sauce, garlic paste, green onions and a little sugar. Mix the sweet bean sauce with mashed garlic and chopped green onions to make it ready to use. This sauce enhances the flavor when served with roast duck.
Avocado SaladAvocado salad is made with fresh avocados as the main ingredient, combined with vegetables such as lettuce and cherry tomatoes. Wash and prepare the ingredients, then drizzle with a specially prepared dressing and mix well. This dish features vibrant colors, rich flavors, and balanced nutrition.
Beef and Pickled Cabbage NoodlesA Chinese dish featuring beef, pickled cabbage, and noodles, slow-cooked to tender perfection with a tangy, savory flavor.
Braised Tofu Noodles in Clay PotPotato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
Braised Lamb with Skin in Red SauceA savory dish made by slow-cooking lamb with skin in a rich red sauce, resulting in tender meat and flavorful broth.
Braised Eggplant with Meat FlavorEggplant slices fried or sautéed until soft, then stir-fried with minced meat, garlic, ginger, and seasonings to absorb rich flavors. Soft texture, savory taste.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.- Scallion Stir-fry with Australian BeefStir-fry Australian beef slices with green onions, add soy sauce, cooking wine, and seasonings, quickly stir until beef is cooked through, fragrant with onion and tender meat.
- Sour Soup Tender Fish SlicesFresh fish slices are simmered in a tangy broth made from pickled vegetables, tomatoes, and ginger, using either broth or water. The fish is marinated and quickly blanched to retain its tender texture, while the sour soup is richly flavored by slow-cooked pickled vegetables and tomatoes.
Spicy Blood Duck SoupSpicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. After blanching or boiling the ingredients, they are stir-fried with chili, Sichuan pepper, doubanjiang, ginger, and garlic, then simmered in broth and finished with hot oil for aroma.
Lobster Broth with Mixed Grains and Fish MawLobster broth with mixed grains and fish maw is a soup made primarily with lobster, mixed grains, and fish maw, cooked by stewing. It has a fresh taste and is nutritious.