Xin Mailun · Xuanwei Cuisine (Junfu Huacheng Branch)
地方菜 · ⭐ 4.6
No. 1515, Xianfeng Road, Huatian Community, Yiliu Subdistrict Office; Units 22-5EA, 22-3EA, 22-2B, 22-3BC, 22-9B, 22-8BC, and 22-7BC, Building 22, Junfu Huacheng (Municipal Affordable Housing Plot No. 2)
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Dishes
Sashimi Wild KonjacA dish made from wild konjac, thinly sliced and served raw. It offers a crisp texture and mild flavor, typically enjoyed with soy sauce or mustard.
Corn CakeCorn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
Xuanwei Stir-Fried PorkXuanwei stir-fried pork is a dish featuring pork belly and chili. Sliced pork belly is stir-fried to release oil, then mixed with green and red peppers, seasoned and cooked evenly. The key is precise heat control for tender, non-greasy meat and crisp vegetables.
Dried Suancai and Red Bean SoupA comforting soup made from dried suancai and red beans, simmered slowly to blend sourness with sweetness and depth of flavor.
Spicy Pot with Dried Bamboo ShootsDry Pot Smoked Bamboo Shoots is a dish primarily made with smoked bamboo shoots. After soaking, the shoots are stir-fried with pork belly, green peppers, red peppers, and other ingredients, then seasoned with fermented broad bean paste, garlic, ginger, and scallions, and finally cooked in a dry pot.
Ham SlicesA cold dish made by slicing cured ham and mixing with seasonings for a savory, refreshing appetizer.
Ham Leg Stewed with White Kidney BeansA hearty dish of ham leg and white kidney beans slowly stewed together, resulting in a rich, savory flavor and tender beans.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Lotus Leaf Pork RollA Chinese dish made by wrapping pork belly in lotus leaves and steaming it with tofu skin, resulting in a tender, fragrant flavor.
Sour Soup Fish SlicesA Sichuan dish featuring tender fish slices in a tangy, spicy broth with fermented vegetables and tomatoes.
Sour Spicy Taro NoodlesSour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
Green Pepper Stir-fried with HamA classic Chinese home-style dish made by stir-frying green peppers with ham slices, offering a fresh and savory taste.