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Shisan Chao · Silk Road Shaan Cuisine (Beichen Huai Store)

地方菜 · ⭐ 4.4

Intersection of Beichen West Road and Datun Road, Chaoyang District

Dishes

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  A Horse's Red Dust, the Concubine Smiles

  A single horse gallops with red dust, the imperial concubine smiles—this dish features fresh lychees as the main ingredient, adorned with a delicate sugar coating. The lychees are peeled and pitted, gently mixed with a specially prepared osmanthus honey sauce, then individually coated in a thin layer of sugar to reveal an enticing color. Finally, it is presented with refined plating that highlights the freshness and unique flavor of the lychees.
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  Homestyle Chili and Pork Stir-Fry

  Home-style stir-fried pork with chili is a classic dish using pork and chili as main ingredients. Pork is sliced or shredded, chili cut into segments or strips. First, fry the pork until it changes color, then add chili and stir well. Season and serve.
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  Ice Cream Salad

  Ice cream salad is made with ice cream, fruits, and nuts, usually mixed with yogurt or cream. All ingredients are combined and chilled, offering a refreshing taste suitable for summer.
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  Da Qin Lamb Soup with Flatbread

  Daqin lamb soup with noodles is a traditional dish featuring lamb and vermicelli. The lamb is stewed until tender, then combined with vermicelli and baked flatbread pieces, allowing the bread to absorb the rich broth for a flavorful experience.
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  Hand-grabbed Tibetan Lamb

  Hand-grabbed lamb is a dish primarily made with Ningxia lamb. The lamb is carefully selected and processed, resulting in tender meat that is free from膻 (mutton odor) and腥 (fishy smell). During cooking, the lamb is simmered to perfection, preserving its delicate texture. When eating, tear the meat by hand and enjoy it with specially prepared seasonings to fully savor the authentic flavor of Ningxia lamb.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Osmanthus Jelly Cake

  Guìhuā Liánggāo is a traditional dessert made from glutinous rice flour and sticky rice flour, mixed with water to form a paste, then steamed. After cooling, it's cut into pieces and drizzled with a syrup made from sugar and osmanthus flowers for a fragrant flavor.
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  Oil-poured biangbiang noodles

  Oil-poured biangbiang noodles are a Shaanxi specialty featuring wide, hand-rolled noodles. After boiling, they're topped with vegetables, meat, and hot oil to enhance aroma, then seasoned with chili powder, garlic, and green onions.
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  Spicy Oil-Poured Yellow River Carp

  Oil-poured Yellow River carp is a dish featuring whole cleaned carp steamed and then topped with hot oil to enhance aroma, followed by garnishes of scallions, ginger, garlic, and chili, seasoned with soy sauce, vinegar, and salt.
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  Secret-Recipe Cold Noodles

  Spicy cold noodles is a chilled dish made primarily from wheat flour-based noodles, combined with a secret sauce and various vegetables. The noodles are thin and transparent, with a smooth texture. They are mixed with ingredients such as vinegar, chili oil, and garlic paste, then topped with shredded cucumber and bean sprouts for a refreshing and flavorful dish.
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  Lao Tongguan Meat Sandwich

  Lao Tongguan meat-filled mantou is a traditional snack from Shaanxi Province, primarily composed of baked Baiji mantou and braised pork. The Baiji mantou is made from hand-kneaded dough and roasted until the outer skin is crispy while the inside remains soft and fluffy. The braised pork typically uses pork belly, seasoned with spices such as star anise, cassia bark, and bay leaves, then slowly stewed over low heat until tender and fully infused with flavor. The meat is then chopped and mixed with the sauce before being stuffed into the mantou, creating a rich and satisfying texture.
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  Sesame Salted Bok Choy

  Sesame salted bok choy is a dish featuring bok choy as the main ingredient. After washing and blanching, it's stir-fried in hot oil, seasoned with salt, and finished with toasted sesame seeds for aroma. Simple preparation highlights the natural flavor of the ingredients.
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  Chang'an Sautéed Pork Noodles

  Chang'an Sautéed Noodles feature hand-rolled wide noodles served with a rich sauce made from minced pork, tofu, wood ear mushrooms, carrots, and daylilies, seasoned with soy sauce, vinegar, and chili oil. The noodles are chewy, the sauce hearty, and the broth flavorful.
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  Golden Gourd Chicken

  Golden Gourd Chicken is a dish made with whole chicken marinated and coated in a special batter, then deep-fried until golden and crispy. The chicken is cut into pieces or kept whole, marinated, coated, and fried to resemble a gourd—crispy outside, tender inside.

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