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Shaanxi Guild Hall · Xiuzhen Garden Classic Inherited Sichuan Cuisine

特色菜 · ⭐ 4.8

No. 130-2, Shaanxi Street (Inside Shaanxi Guild Hall)

Dishes

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  Three-Salt Grilled Matured Beef Tongue

  Beef tongue seasoned and grilled with three types of salt for a rich, tender texture and savory flavor.
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  Emei Eel Strips

  A Sichuan dish made with eel strips stir-fried with vegetables like black fungus and green pepper, offering a savory and slightly spicy flavor.
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  Spicy Chicken Slices

  A classic Sichuan cold dish made with sliced chicken breast marinated in a complex blend of spicy, sweet, sour, and savory seasonings.
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  Ox Head Dish

  A traditional Chinese dish made with slow-cooked ox head meat, tender and flavorful, often served with root vegetables.
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  Century Ginkgo Stewed Free-Range Chicken

  A nourishing Chinese dish featuring free-range chicken and century-old ginkgo nuts simmered slowly for a rich, savory flavor.
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  Pot-Braised Mustard Greens with Pork Cracklings

  A Cantonese dish featuring mustard greens and pork cracklings simmered in a clay pot, resulting in a savory, aromatic side dish.
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  Braised Assorted Ingredients

  A Chinese dish featuring a mix of vegetables and meat, braised until tender in a savory sauce.
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  Six-Head Abalone with Kē Rice and Liver Oil

  Fresh six-head abalone steamed with liver oil and glutinous kē rice, delivering a rich, savory flavor.
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  Tender Chicken with Egg White Sauce

  Furong Chicken Slices is a Chinese dish primarily made with chicken breast. The chicken breast is sliced and coated with egg white and starch, then stir-fried together with辅料 such as ham and mushrooms. The finished dish has a pure white color, tender chicken, and a delicate texture.
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  Huo Xiang Bamboo Shoots Shellfish

  A dish featuring fresh shellfish, bamboo shoots, and ho xiang, offering a savory and aromatic flavor.
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  Shaanxi Oil-Poured Noodles

  Shaanxi oil-poured noodles are a noodle dish made with hand-pulled or cut wide noodles, seasoned with scallions, garlic, chili powder, and sesame. After boiling, the noodles are drained, mixed with the seasonings, then topped with hot oil to enhance the aroma, and finally tossed together before serving.

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