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Zhuangyuan Jia (Chang'an Branch)

地方菜 · ⭐ 3.8

No. 546, Xiliubao Village

Dishes

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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Yang's Juice Delight

  Yang Zhi Gan Lu is a dessert made primarily with mango, sago, coconut milk, and pomelo. Blend mango into puree, mix with coconut milk, add cooked sago and pomelo flesh, stir well, then chill before serving.
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  Fruit Platter

  A fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
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  Spicy Peanuts

  A spicy stir-fried dish made with peanuts and aromatic spices like Sichuan pepper and chili, known for its crunchy texture and bold flavor.
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  Shagushu One品 Shellfish

  A Chinese dish featuring shagushu mushrooms and snail meat, stir-fried or simmered to create a fresh, tender, and flavorful dish with a rich broth.
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  Pickled Vegetable Salad with Tripe

  A Sichuan-style cold dish made with tender tripe and tangy pickled vegetables, seasoned with garlic, chili oil, and Sichuan pepper for a bold, spicy-sour flavor.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Spicy Mala Chicken

  Spicy numbing chicken is a dish made primarily from chicken, seasoned with Sichuan pepper, green garlic, and other ingredients. The chicken is carefully selected and prepared to ensure tender texture. During cooking, the unique numbing flavor of Sichuan pepper perfectly blends with the savory aroma of the chicken, while green garlic adds a refreshing touch, creating a rich and layered taste experience.
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  Scholar's Braised Three Delicacies

  A classic Chinese dish featuring shrimp, fish fillet, and chicken breast braised in a savory broth with mushrooms and green peas.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Mustard Shrimp Balls with Salad

  Fresh shrimp balls tossed in a mustard dressing with shredded carrots and cucumbers, offering a crisp, slightly spicy flavor.
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  Chang'an Gourd Chicken

  Chang'an葫芦 Chicken is a traditional Shaanxi dish made with a whole chicken and a gourd. The chicken is marinated, stuffed into the gourd, deep-fried until golden and crispy, then steamed to absorb flavor. The skin is crunchy and fragrant, while the meat remains tender and juicy.
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  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
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  Braised Pork with Abalone and Rice Wine

  Braised pork with abalone and rice wine, made with pork belly, abalone, and rice wine. The meat is tender and rich in flavor with a fragrant wine taste.

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