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Wei Dao Xi'an (Xihuangmen Xingwang Jie Dian)

地方菜 · ⭐ 4.4

Hongye Road, Xinhongmen Xinguangjie, 3rd Floor

Dishes

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  Biangbiang Noodles

  Biangbiang noodles are a traditional hand-pulled noodle dish from Shaanxi, China, made from flour and water. The dough is repeatedly kneaded, rolled out, and cut into thick strips. Cooked noodles are served with various seasonings and side 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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  Oil-Poured Wide Noodles

  Oil-poured wide noodles are a Chinese noodle dish featuring thick noodles resembling trousers. After boiling and draining, they're mixed with scallions, garlic, chili powder, then topped with hot oil to enhance aroma, followed by soy sauce, vinegar, and salt.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Lamb Soup with Flatbread

  Lamb and noodle soup is a traditional delicacy made primarily with lamb and flatbread. The preparation involves stewing lamb to create a rich broth, then breaking the flatbread into pieces and soaking them in the soup so they absorb the flavorful liquid. Finally, garnishes such as cilantro and chili powder are added to enhance the taste.
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  Old Soup Tofu

  Old broth tofu is a dish made by simmering嫩 tofu in a rich broth prepared from ingredients like old hen and pork bones. The tofu absorbs the savory flavors of the long-simmered broth.
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  Ancient Xi'an Plum Juice

  Old Xi'an traditional plum juice is made from hawthorn, dried tangerine peel, and black plums, simmered with rock sugar and water. After boiling and slow cooking for hours, it's filtered and chilled to preserve the authentic flavor.
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  Lazhi Meat-filled Flatbread

  Lazhi meat stuffed flatbread is a Chinese snack made primarily from baked flatbread and braised pork that is perfectly balanced between fat and lean. The baked flatbread is crispy on the outside and tender on the inside, while the braised pork has been slowly stewed to perfection, resulting in rich flavor and soft texture. Simply chop the braised pork and stuff it into the sliced flatbread to complete the dish.
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  Northwest Signature Cold Noodles

  Northwest specialty cold noodles made from优质 flour, washed, rolled, and steamed into thin, elastic sheets. Served with cucumber, bean sprouts, and carrot strips, topped with a sauce of chili oil, vinegar, garlic water, soy sauce, and sesame paste for a refreshing, layered taste.
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  Crispy Fried Fresh Mushrooms

  Soft-fried fresh mushrooms are made from fresh mushrooms, cleaned and stemmed, then coated in a thin layer of starch or flour paste and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside, preserving the mushroom's natural flavor.
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  Fish Head

  Fish head is primarily made from fresh fish heads, typically cleaned and then stewed or pan-fried with ingredients such as ginger slices and scallions. It can be paired with accompaniments like tofu, Chinese cabbage, and mushrooms to create soups or stir-fried dishes.

Reviews

• mini_blue_jay
  Okay so this place is legit. Got the hand-pulled wide noodles tossed in chili oil and wow, those noodles are HUGE, like literal belt-width noodles with this perfect chewy bite. The hot oil on top just hits different, super fragrant and spicy in the best way. The kung pao chicken was also a standout, the vinegar flavor is really unique and the sweet-spicy balance is spot on. Grabbed the cold skin noodles too, super refreshing and cuts through all the richness. Oh and the braised pig trotters with soybeans were fall-apart tender and so savory, basically made for dunking into rice. Place was clean, service was attentive, honestly no complaints. Definitely coming back.