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Xin Rong Xiao Chu (Xing Sheng International Store)

Home-style Chinese cuisine · ⭐ 3.7

Unit 106, Building 7, No. 7 Courtyard, Tongji Middle Road, Daxing District, Beijing Economic-Technological Development Area

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan-style Boiled Fish

  Chuanfu Shuizhu Yu is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan pepper, then boiled in water. The fish is tender, the broth rich, and the flavor distinctly spicy and numbing.
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  Dry-burned Sea Bass

  Dry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
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  Spicy腊肉 with smoked bamboo shoots

  Dry pot腊 meat and smoked bamboo shoots is a dish featuring cured pork and smoked bamboo shoots. The cured pork is salted and air-dried, while the smoked bamboo shoots are熏-treated. They are stir-fried together with seasonings until the sauce thickens.
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  Xinrongjia's Spicy Chicken

  Xin Rong Home's Spicy Chicken is made with chicken pieces stir-fried with dried chilies and Sichuan peppercorns. After marinating, the chicken is cooked with plenty of dried chilies and peppers to achieve a crispy exterior and tender interior with rich spicy aroma.
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  Taste of Spring

  This dish features fresh bamboo shoots, soft tofu, and eggs. Bamboo shoots are sliced and blanched, then cooked with tofu cubes. Egg liquid is added and slowly set into a creamy soup. Minimal seasoning preserves the natural flavors.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Organic Cauliflower Hot Pot

  Organic cauliflower stewed slowly in a clay pot with garlic and ginger slices, resulting in tender cauliflower and rich broth that preserves the natural flavor.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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