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Tian Xiang Ge Zhong Cuisine · Xi'an Shangri-La

Cantonese cuisine · ⭐ 4.9

Shangri-La Hotel Xi'an, No. 38 Yi Keji Road, 1st Floor (near Dadu Hui)

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Knife Board Fragrant Leek Fried Rice

  Fried rice made with cooked rice, fresh leeks, eggs, and special knife board aroma seasoning, stir-fried at high heat. The rice is separate and fluffy, with a fresh leek fragrance and distinctive knife board aroma, offering a rich, savory taste.
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  Ten-Year-Aged Huangdiao Chicken

  A slow-cooked chicken dish using ten-year-aged Huangdiao wine, resulting in tender meat and rich, aromatic broth.
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  Ningxia Yanchi Grilled Lamb Ribs

  Ningxia Yanchi grilled lamb ribs are made from premium Tan sheep of Yanchi, Ningxia. Fresh lamb ribs are slowly roasted over charcoal, resulting in tender, juicy meat with a slightly crispy, fragrant exterior and a unique, non-gamy aroma.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Braised Snowflake Beef Ribs

  Premium snowflake beef ribs slow-braised over low heat. Tender, juicy meat with evenly distributed fat resembling snowflakes, melting in the mouth.
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  Xin Hui Cured Tangerine Peel Beef

  Xin Hui Cured Tangerine Peel Beef is a Chinese dish made with beef and Xin Hui tangerine peel. The beef is marinated and cooked with the tangerine peel, giving it a unique tangerine aroma and a delicious taste.
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  Coconut Milk Sago Dessert

  Coconut milk sago pudding is a dessert made primarily from sago and coconut milk. The method involves boiling the sago until transparent, then mixing it evenly with coconut milk. For better taste, refrigerate before serving.
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  Hong Kong Style Mango Sago Dessert

  Hong Kong-style Mango Sago is a dessert made primarily from mango, sago pearls, coconut milk, and pomelo flesh. To prepare, first cook the sago pearls until tender and rinse with cold water, then mix with mango puree, coconut milk, and pomelo pieces. Chill before serving.
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  Special Seafood Mǎoxià Wàng

  A fusion Sichuan-style dish featuring seafood like squid and shrimp, combined with duck blood, beef tripe, and vegetables in a spicy broth.
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  Basil Scallion Sautéed Snowflake Beef

  Premium snowflake beef stir-fried with fresh basil and scallions. Tender, juicy meat with a fragrant aroma and rich texture.
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  Garlic Crispy Wenchang Chicken

  A delicately prepared Wenchang chicken with crispy skin and aromatic garlic flavor, showcasing the essence of Hainan cuisine.
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  Baozi with Spicy Chilli Filling and Abalone

  Crispy flatbread filled with spicy chili and abalone, prepared by frying or baking, highlighting the blend of spiciness and umami flavor.
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  Shaanxi-style Oil-Poured Noodles

  Shaanxi-style oil-poured noodles are a traditional dish featuring hand-pulled or cut wide noodles, topped with scallions, garlic, chili powder, and sesame, then finished with hot oil to enhance aroma.
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  Fragrant Durian Pastry

  Fragrant durian puff is made with fresh durian flesh wrapped in flaky pastry, featuring a golden crispy crust and rich durian filling.
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  Black Truffle Shrimp Dumplings

  Black truffle shrimp dumplings feature fresh shrimp and black truffle, minced shrimp mixed with truffle bits, wrapped in thin transparent wrappers and steamed. The dumplings are plump, skin thin and translucent, with a unique truffle aroma and fresh shrimp flavor.
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  Black Pepper Crispy Beef Ribs

  Tender beef ribs marinated and fried to crispy perfection, served with a rich black pepper sauce.

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