Xihua Tang Jin Shang Private Kitchen (Jin An Huan Yu Hui Dian)
地方菜 · ⭐ 4.7
2nd Floor, Building A, Huan Yu Hui, Bei Xin An Road (adjacent to Exit F of Jin'an Bridge Metro Station)
Dishes
10-Second Sichuan Beef in Boiling WaterSichuan-style boiled beef is a dish featuring beef slices marinated with spices and cooked with vegetables like bean sprouts and cabbage in boiling water, then topped with hot oil, chili, Sichuan pepper, scallions, and garlic.
Qiao's Vinegar FishJiao 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.
Traditional Sweet and Sour MeatballsTraditional 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.
Traditional Fried Meat传承过油肉 is a Chinese dish primarily made with pork, typically using pork tenderloin or belly sliced and marinated with starch and egg white before stir-frying. It's then combined with葱姜蒜, green and red peppers, and stir-fried evenly. The key lies in precise heat control to ensure tender, flavorful meat.
Big Knife NoodlesDa 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.
Xinghua Tang Crispy Fried Dough SticksXinghua 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.
Xinghuatang Yellow Millet Cold CakeXinghuatang 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.
Master Wang's Sea Cucumber with Fried PorkThis dish primarily uses sea cucumber and pork as ingredients. The pork is sliced and deep-fried, while the sea cucumber is soaked in advance and prepared for use. The fried pork slices are stir-fried together with the sea cucumber, then seasoned with sauces such as soy sauce, cooking wine, scallions, ginger, and garlic to blend the flavors. Careful control of heat during cooking ensures tender meat and crisp sea cucumber.
Scallion-braised Wutai Mountain MushroomScallion-braised Wutai Mountain mushroom is a dish featuring the specialty mushroom from Wutai Mountain, cooked with scallion segments. After washing, the mushrooms and scallions are simmered together with seasonings over low heat, allowing the mushrooms to absorb the scallion aroma and become tender and flavorful.
Golden Award Flower-Shaped DumplingsGolden Award Flower-shaped Dumplings are delicate dim sum made with pork and shrimp, wrapped in thin dough and shaped like peonies before steaming. The finished product is beautifully presented with distinct layers and a tender, fresh taste.