Dan Shan Xiao Guan (Jinshui Huacheng Branch)
特色菜 · ⭐ 4.7
Nos. 8–18 Jingshui Huacheng, Minfu South Street, Units 13–14
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at Nos. 8–18 Jingshui Huacheng, Minfu South Street, Units 13–14. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Low-Temperature Charcoal-Roasted Beef, Stir-Fried Beef with Yellow Onion, Hangzhou-style Drunk Crab.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: 特色菜
- Rating: 4.7
- Address: Nos. 8–18 Jingshui Huacheng, Minfu South Street, Units 13–14
- Popular dishes: Low-Temperature Charcoal-Roasted Beef, Stir-Fried Beef with Yellow Onion, Hangzhou-style Drunk Crab, Hangzhou Drunken Crab, Angry Little Oil Cake
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Dishes
Low-Temperature Charcoal-Roasted BeefPremium beef cut slowly cooked at low temperature to retain juices, then grilled over charcoal for a tender, flavorful finish.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Hangzhou-style Drunk CrabFresh crab is marinated in yellow wine, ginger, and scallions to create a rich, aromatic dish with tender meat.
Hangzhou Drunken CrabHangzhou Drunken Crab is a traditional Zhejiang dish made with fresh crabs marinated in yellow rice wine, ginger, and scallions. The crab meat is tender and has a unique flavor with a strong wine aroma.
Angry Little Oil CakeA crispy and flavorful fried pancake made from flour, eggs, and scallions, popular in Chinese home cooking.
Sea Urchin Tofu in Stone PotStoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
Stewed Old Pumpkin in Clay Pot with OilA dish featuring old pumpkin stewed in a clay pot with oil, resulting in a sweet and tender texture.
Ice Valley EggplantA creative dish featuring fresh eggplant cooked in a special sauce with glacial water, using low-temperature slow cooking to preserve the original flavor.
Braised Pork with Dried Bamboo ShootsA Chinese dish made by braising pork belly with dried bamboo shoots, resulting in tender meat and flavorful, absorbent shoots.
Classic Sweet and Sour PorkOld-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
Scallion-Flavored Yellow Croaker from Dachen IslandFresh yellow croaker from Dachen Island steamed with scallions, resulting in tender fish and aromatic flavor.- Sea Cucumber Rice with Wine FlavorFresh sea cucumber is simmered with wine and ginger, then served over hot rice for a rich, aromatic dish.
Black Velvet Swan Durian PastryA golden pastry shell filled with rich durian pulp, topped with black sesame for aroma, baked to a crisp exterior and creamy interior, shaped like an elegant swan.