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Lu Wei Zhai (Xinyuan Shijia Branch)

小吃快餐 · ⭐ 3.7

No. 8-1-118, Xinyuan Shijia Gongguan

Dishes

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  Five-Spice Peanuts

  Five-spice peanuts is a dish primarily made with peanuts, prepared by simmering. Place peanuts in water with spices such as star anise, cassia bark, Sichuan pepper, cloves, and fennel seeds. Slowly cook over low heat until the peanuts absorb the rich five-spice flavor.
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  Ancient Method Bazi Meat

  A traditional Chinese braised pork dish made with fatty pork belly, slowly cooked in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Ancient Method Bazi Meat Rice

  A traditional Chinese dish featuring slow-cooked pork belly seasoned with soy sauce, sugar, and wine, served over rice for a rich, savory flavor.
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  Bājī Hézi

  The bājī hēzi is made with fully cooked braised chicken, combined with rice or noodles and served in a special box. It features a rich, savory flavor and tender, juicy meat with a strong braising aroma.
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  Lemon Chicken Feet

  Lemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
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  Special Delicacy Cod Fish

  Fresh cod fish marinated and pan-fried, then simmered in a secret sauce for a rich, tender flavor.
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  Old Jinan Crispy Vegetables

  A traditional Shandong dish made with tofu skin, minced meat, mushrooms, and carrots, layered and steamed until tender and flavorful.
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  Sesame Crispy Flatbread

  A traditional Chinese flatbread with a crispy crust and soft interior, made from flour, sesame seeds, oil, and water, often filled with sweet or savory ingredients and baked until golden.
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  Tiger Skin Intestine Head

  A dish made from pig's intestine head, deep-fried until the skin resembles tiger stripes, then braised in a savory sauce for rich flavor and tender texture.
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  虎皮风爪

  虎皮风爪是一道以鸡爪为主要食材的菜肴，经过焯水、油炸处理后，使鸡爪表面形成虎皮状纹路，再加入调味料如酱油、糖、醋、蒜、姜等炖煮入味。
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  Sauce-Flavored Tongue

  A dish made with pork tongue braised in a savory soy-based sauce, known for its rich flavor and tender texture.
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  Inherited Craft Pig Trotter Rice

  A traditional dish featuring slow-cooked pig trotter served over fragrant rice, highlighting the rich flavors of heritage cooking methods.
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  Intangible Heritage Fat-Free Pig's Trotter

  Intangible Heritage Fat-Free Pig's Trotter is a traditional Chinese dish made from pig's trotters, which are defatted and cooked by stewing and simmering. It has a soft and tender texture with a rich meaty flavor.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
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  Lu Xi Braised Beef Tendon

  Lu Xi Braised Beef Tendon features tender beef tendons simmered in a rich, savory sauce, a classic dish from Shandong province.
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  Spicy Rabbit Heads

  Spicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
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  Spicy Peanuts

  Spicy peanuts is a cold dish primarily made with peanuts, prepared by mixing roasted peanuts with chili peppers, Sichuan peppercorns, and other seasonings. Typically, the peanuts are first peeled and roasted, then combined with dried chili segments, Sichuan peppercorns, salt, sugar, soy sauce, and other seasonings to ensure thorough flavor absorption.

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