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Guang Wei Xiao Guan

小吃快餐 · ⭐ 4.2

No. 116 Jiaodaokou South Street, Dongcheng District (Qiu Guo Siheyuan Hotel)

Dishes

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  Four-Leaf Lotus Water

  Four-leaf lotus water is a drink made primarily from lotus seeds. After removing the cores, the seeds are boiled or stewed and sweetened with rock sugar or honey. It's served chilled. Some recipes add goji berries or lily bulbs for enhanced flavor and nutrition.
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  Lamb with Skin

  Whole lamb skin with meat is a dish made from lamb skin and meat, usually stewed or braised together to make the meat tender and the skin elastic. Common seasonings include scallions, ginger, and cooking wine to remove fishy smell and enhance aroma; some recipes add star anise and cassia bark for deeper flavor.
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  Loquat and Rock Sugar Syrup

  Bilberry rock sugar water is a dessert made primarily with fresh bilberries and rock sugar. Wash and pit the bilberries, then boil them with rock sugar and water until soft and the broth thickens. The finished product is a transparent or slightly yellow liquid with a fragrant bilberry aroma and sweet taste from the rock sugar.
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  Sand参玉竹

  Sand参玉竹 is a soup featuring沙参 and 玉竹 as main ingredients. After washing and slicing, they are simmered in water, often with lean meat or chicken to enhance nourishment. Minimal seasoning preserves the natural flavors.
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  Shacha Sauce with Rice Noodles

  Shacha sauce拌粿条 is a dish featuring rice noodles, which are wide and soft. After cooking, the noodles are mixed with prepared shacha sauce and often served with bean sprouts, crushed peanuts, and cilantro.
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  Chao-Shan Chili Sauce

  A spicy condiment made from fresh red chilies, garlic, peanuts, and sesame, commonly used in Chao-Shan cuisine for dipping, seasoning, or enhancing dishes.
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  Chao-Shan Fresh Meat Rice Noodles

  Chao Shan fresh meat rice noodles feature wide rice sheets made from rice batter, served in a savory pork bone broth with sliced pork, scallions, and cilantro. The dish offers a smooth texture and rich, fresh flavor.
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  Beef Brisket Noodle Soup

  Beef brisket noodles feature beef brisket as the main ingredient, paired with noodles. After blanching, the beef is stewed with spices until tender and flavorful, then mixed or served separately with cooked noodles.
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  Beef Brisket Rice Bowl

  Beef brisket rice features beef brisket as the main ingredient, blanched and then simmered with spices until tender, served with rice. Onion and carrot are typically added as accompaniments to enhance flavor.
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  Pork Trotter

  Pig trotters are simmered or braised with seasonings after blanching, resulting in a soft and flavorful dish. Common ingredients include ginger, scallions, star anise, and soy sauce; rock sugar or chili can be added according to taste.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Greens with Soy Sauce

  Steamed greens is a Chinese dish featuring fresh leafy vegetables like gai lan, oilseed lettuce, or baby bok choy. The vegetables are briefly blanched in boiling water, drained, and served with a sauce or plain.
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  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.
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  Garlic Oil Fish Sauce

  Garlic oil fish sauce is a dish made with fresh fish, garlic, and fish sauce. Sauté garlic, mix with fish sauce, and drizzle over steamed or pan-fried fish to infuse flavor.

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