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Jin Ba Wei Pub

地方菜 · ⭐ 3.6

Adjacent to Quanji Hotel, No.418 Changzhi Road

Dishes

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  Shanxi Fried Pork with Sauce

  Shanxi Guoyou Rou is a traditional famous dish, primarily made with pork tenderloin, supplemented by vegetables such as wood ear mushrooms and garlic shoots. The preparation involves slicing the tenderloin, marinating it, then deep-frying until golden brown, followed by stir-frying with the accompanying vegetables and thickening the sauce to finish.
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  Snow Cabbage Soup Noodles (Pot)

  A hearty bowl of noodles served in a hot pot, featuring snow cabbage simmered in pork bone broth, offering a rich and savory flavor.
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  Mixed Three-Thread Salad

  Dan San Si is a cold dish primarily made with shredded carrots, cucumber, and wood ear mushrooms. To prepare it, the three ingredients are sliced into细丝, then mixed with minced garlic, cilantro, and other seasonings. Soy sauce, vinegar, and chili oil are drizzled over the mixture and tossed well to combine.
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  Laozhi Youmian

  A cold dish made with buckwheat noodles tossed in a tangy, spicy sauce, refreshing and flavorful.
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  Torn Noodles

  Zi pian is a traditional noodle dish made from flour. The dough is hand-ripped into small pieces and boiled in water. It's commonly served with vegetables, meat, or sauce, and comes in vegetarian and meat versions.
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  Jinzhong Stewed Vegetable Pot

  Jinzhong Stewed Vegetable Pot is a traditional home-style stew from the Jinzhong region of Shanxi. Main ingredients include pork belly, fried tofu, potatoes, Chinese cabbage, glass noodles, and kelp. The dish is prepared by first stir-frying pork belly to render its fat, then sautéing with scallions, ginger, garlic, and soy sauce for aroma. Heartier ingredients like potatoes and fried tofu are added along with broth or water, and simmered over low heat. When partially cooked, Chinese cabbage, glass noodles, and kelp are added and stewed until all ingredients are tender and flavorful. The result is a rich, hearty stew with a variety of textures.
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  Blood Sausage

  Sausage is a traditional dish made primarily from pig intestines, which are cleaned, filled with seasonings and glutinous rice, then boiled. The preparation process involves repeatedly washing the pig intestines until no odor remains, stuffing them with a filling made from glutinous rice, pork belly, mushrooms, and other ingredients, tying both ends tightly, placing them in a pot with seasonings, boiling until cooked through, and finally slicing to serve.
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  Peanuts

  Peanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
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  Stir-Fried Dough Balls with Double-Cooked Pork

  Stir-Fried Dough Balls with Double-Cooked Pork is a traditional northern Chinese noodle dish. Main ingredients include pork tenderloin, flour-based dough balls, wood ear mushrooms, cucumber slices, and aromatics like scallion, ginger, and garlic. The pork is sliced, marinated, briefly deep-fried to seal in juices, and set aside. The dough balls are made from dough cut into small pieces and boiled. Aromatics are stir-fried until fragrant, followed by the pre-cooked pork, wood ear mushrooms, and cucumber. Finally, the boiled dough balls are added along with seasonings like soy sauce and salt, then tossed together. The dish features a glossy appearance, chewy dough balls, and tender pork slices.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Steamed Pork with Yellow Millet

  Steamed Pork with Yellow Millet is a traditional Chinese dish made primarily with pork belly, yellow millet (foxtail millet), and a few seasonings. The pork belly is sliced thickly and marinated with soy sauce, cooking wine, scallions, and ginger. The yellow millet is soaked for several hours, drained, and mixed with the marinated pork slices. The millet-coated pork slices are arranged in a bowl and steamed for 1.5 to 2 hours until the meat is tender and the millet becomes soft and glutinous. The dish features rich but not greasy pork, with the millet absorbing the savory meat juices.

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