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Jinshi Lin • Xin Yu Cai (Jin Ma Da Xia Dian)

Home-style Chinese cuisine · ⭐ 4.8

Room 110, North Side, 1st Floor, and 2nd Floor, Building A, Jinma Hotel, No. 38 Jia, Xueqing Road

Dishes

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  Three-color Steamed Vegetables

  Three-color steamed vegetables is a dish primarily made with three differently colored vegetables, prepared by steaming. Common ingredients include carrots, green peppers, and potatoes, which are cut into cubes and layered in a steamer. The vegetables are cooked through using steam, preserving their natural flavors and nutrients.
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  Bianjing Crispy Duck

  Bianjing Crispy Duck is made primarily from duck, which is marinated, coated with sugar water, air-dried, and then roasted. The duck skin becomes crispy after high-temperature roasting, while the duck meat remains tender and juicy. It is typically served with lotus leaf pancakes, sweet bean sauce, and scallion strips.
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  Henan Noodle Soup

  Henan Hui Mian is a traditional noodle dish made primarily with hand-pulled noodles, accompanied by beef or mutton, vermicelli, yellow chives, wood ear mushrooms, and tofu skin. The noodles are wide, thick, and chewy, while the broth is typically simmered for a long time using beef or mutton bones, seasoned with aromatics such as green onions, ginger, and star anise. To prepare, cooked noodles are placed into hot broth, then topped with sliced meat and vegetables, and finally garnished with cilantro or scallions for added fragrance.
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  Steamed Lionhead Ray Fish

  Steamed Lionhead Ray Fish is made with fresh ray fish. After removing the scales and washing, the fish is cut into pieces and seasoned with ginger slices and green onions. It is then steamed over water until fully cooked. The dish retains the natural flavor of the fish meat, which remains tender and delicate.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  狮麟大包子

  狮麟大包子是传统中式面点，以精选猪肉、大葱、姜末为主要馅料，配以特制调味汁调制。面皮采用老面发酵工艺，手工揉制，蒸制后洁白松软、富有弹性。内馅咸鲜多汁，肉香浓郁，葱姜提味恰到好处，口感饱满。整体味道传统醇厚，是经典的家常风味面食。
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  Century-old Soup DaoKou Roast Chicken

  Bai Nian Lao Tang Dao Kou Roast Chicken uses whole chicken as the main ingredient, slow-cooked in a secret family broth with various spices and seasonings to make the meat tender and flavorful, with a rich and savory sauce.
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  Spicy and Sour Soup

  Hula Tang is a traditional delicacy made from ingredients such as beef, flour, vermicelli, and wood ear mushrooms. The preparation involves stewing the ingredients into a rich soup and adding seasonings like pepper and chili, resulting in a flavorful and satisfying taste.
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  Crispy Lamb Rack

  Crispy lamb chops are made primarily from lamb ribs, which are marinated and then coated with a flaky pastry before being baked in an oven until the crust turns golden and crispy. The pastry is typically made from flour, butter, and eggs, adding rich layers of texture to the dish.
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  Stir-fried Yellow Beef with Chinese Yam

  Stewed with yellow beef, Chinese yam is peeled, cut into segments, and cooked together with blanched yellow beef in a pot. Add an appropriate amount of water and seasonings, then simmer slowly until the beef becomes tender and the yam turns soft and glutinous, with a thickened broth.
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  Oven-baked flatbread

  Gao Lu Bao is a traditional Chinese flour-based food made by fermenting dough with yeast, rolling it into a thin sheet, and filling it with meat or vegetarian fillings before baking in a high-temperature oven. The outer crust is crispy while the inside remains soft. Common fillings include pork, scallions, ginger, soy sauce, and other seasonings.

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