Zhongcui Shangfang (Huanhua Xiang Branch)
特色菜 · ⭐ 3.6
No. 2, Floor 2, Room 243, West Section 2 of First Ring Road
Dishes
Desert Wind Sand Roasted Lamb RibsPremium lamb ribs marinated in secret spices and grilled over charcoal, delivering a smoky, tender flavor that captures the essence of Northwest cuisine.
Signature Rose Soy ChickenSignature Rose Soy Chicken is made with chicken marinated in rose wine, light soy sauce, dark soy sauce, and rock sugar, then steamed. The chicken absorbs the aroma of soy sauce and rose, resulting in a tender texture and bright red color.
Sauce-Braised Squid TubesSauce-braised squid tubes made with fresh squid, peppers, and savory seasonings for a flavorful, slightly spicy dish.
Fragrant Toona Sinensis with AlmondsA refreshing cold dish made by mixing fresh toona sinensis sprouts with blanched almonds, offering a delicate and nutty flavor.
Fish-Flavored Vegetarian NoodlesFish-flavored vegetarian noodles is a dish made with rice vermicelli, carrots, wood ear mushrooms, and green peppers. The vermicelli is soaked and cut into pieces, then stir-fried with sliced vegetables. Seasonings include soy sauce, vinegar, sugar, ginger, garlic, and doubanjiang, creating a distinctive fish-like aroma.
Braised Abalone with ChickenAbalone stewed chicken is a nutritious dish made primarily with abalone and chicken. The preparation involves marinating chicken pieces, while slicing the abalone for later use. Next, heat oil in a wok and stir-fry seasonings until fragrant, then add the chicken and stir-fry until it changes color. Add the abalone slices along with an appropriate amount of broth or water, then simmer gently until the ingredients are fully cooked and infused with flavor. Finally, reduce the sauce to finish.