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Xiangtu Weidao (Huayuan Hotel Branch)

晋菜 · ⭐ 4.1

2nd Floor, Huayuan Hotel, No. 9 Yingze Street

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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  Vegetarian Brain Bowl

  A vegetarian dish made with tofu, mushrooms, wood ear, and carrots, simmered in a savory sauce.
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  Shanxi Fried Pork with Sauce

  Shanxi Guoyou Rou is a traditional famous dish, primarily made with pork tenderloin, supplemented by vegetables such as wood ear mushrooms and garlic shoots. The preparation involves slicing the tenderloin, marinating it, then deep-frying until golden brown, followed by stir-frying with the accompanying vegetables and thickening the sauce to finish.
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  Handmade Chives and Egg Dumplings

  Handmade dumplings made with wheat flour wrappers and a filling of fresh chives and eggs, shaped into half-moons by hand and boiled before serving.
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  Shanxi-style Crispy Pork Strips

  Shanxi-style crispy pork strips are a traditional snack made by marinating pork belly, coating in batter, and deep-frying until golden. Served with vinegar, garlic, and chili for a savory, crunchy bite.
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  Nourishing Lamb Hot Pot

  A hearty lamb hot pot made with fresh lamb and medicinal herbs like angelica, goji berries, and astragalus, slow-cooked for rich flavor and health benefits.
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  Steamed Dumplings (One Tray)

  A traditional Chinese dim sum dish made with minced pork and shrimp, wrapped in thin dough and steamed until tender.
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  Old Taiyuan Sweet and Sour Meatballs

  Old Taiyuan sweet and sour meatballs are made from pork, seasoned and shaped into balls, fried until golden, then coated in a sauce of sugar, vinegar, soy sauce, and starch.
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  Yanbei Lamb Offal Hot Pot

  A hearty stew made with lamb offal such as tripe, intestines, and lungs, simmered with vermicelli and tofu skin to create a rich, savory broth.

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