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Weiming Xuan

地方菜 · ⭐ 3.5

Building A9, Songbai Road Beida Science & Technology Park

Dishes

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  Steamed Yangcheng Lake Crab

  Steamed Yangcheng Lake crab using fresh crabs from Yangcheng Lake, gently steamed to preserve the natural sweetness and richness of the meat and roe, a seasonal delicacy in autumn.
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  Stewed Chicken with Spices

  Stewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
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  Sweet Glazed Pork

  A cold dish made with boiled pork belly sliced thin and drizzled with a sweet and sour sauce of sugar, soy sauce, vinegar, and garlic.
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  Mutton Soup

  Mutton soup is a soup dish primarily made with mutton, where the rich flavor of the meat is fully infused into the broth through slow stewing. The soup has a creamy white color, tender meat, and is enhanced with适量香料 to bring out a rich mutton aroma.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Fish Head and Intestine Stew

  A savory stew made with fish head and pork intestine, slow-cooked to perfection for a rich, flavorful dish.

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