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Najialou Shaanxi Cuisine Restaurant (Guangren Temple Branch)

地方菜 · ⭐ 4.6

No. 8, Ground Floor, Tangshengge Grand Hotel, southeast corner of the intersection of Xibei 2nd Road and Xiwuyuan Road

Dishes

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  Cumin Iron Plate Hengshan Lamb

  Fresh Hengshan lamb stir-fried with cumin and spices on a hot iron plate, resulting in tender meat and rich aroma.
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  Hawthorn Braised Pork

  Sour haw braised pork is a traditional dish featuring pork belly as the main ingredient and sour haw as a辅料. To prepare, first cut the pork belly into pieces and stir-fry until browned, then add sour haw, caramel color, soy sauce, and other seasonings, simmering slowly until the meat is tender and the sauce thickens.
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  Imperial Crispy Eggplant

  Crispy eggplant dish with a savory sauce, traditionally served in imperial cuisine.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  梅干菜烧猪蹄

  梅干菜烧猪蹄是一道以猪蹄和梅干菜为主要食材的菜肴。猪蹄经过焯水处理后与泡发好的梅干菜一同炖煮，加入酱油、糖、料酒等调味料，慢火焖制至猪蹄软烂入味，梅干菜香气浓郁，与猪蹄的胶质融合。
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  Yinghu Selenium-rich Big Carp

  A large carp from the selenium-rich waters of Yinghu, steamed with ginger, scallions, and garlic to preserve its tender texture and natural selenium benefits.
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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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  Najia's First-Class Fresh

  A dish featuring fresh fish fillets steamed with ginger, scallions, and garlic, resulting in a tender, delicate texture and clear, savory broth.
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  Shaanxi-style Hollowed Chicken

  A traditional Shaanxi dish featuring whole chicken steamed with a hollowed gourd, resulting in tender meat and sweet, flavorful vegetable.
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  Fennel Pancake

  A savory pancake made with fresh fennel, eggs, and flour, pan-fried until golden. Popular as a traditional Chinese home-style snack.
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  Pucheng Gao Li Meat Stew

  A traditional dish from Pucheng made with pork, potatoes, and vermicelli, simmered with tofu and cabbage for a rich, savory flavor.
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  Tengjiao Spicy Chicken

  A Sichuan dish made with chicken marinated in Sichuan pepper and other spices, then steamed to retain tenderness and aromatic flavor.
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  Wild Vegetable and Bean Sprout with Wheat Gluten Salad

  A refreshing vegetarian dish made with wild vegetables, bean sprouts, and wheat gluten, dressed in a savory sauce.
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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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  Shaanxi Northern Bowl Tuo

  A traditional snack from northern Shaanxi, made by steaming buckwheat flour into thin sheets, then cutting and serving with garlic sauce, vinegar, and chili oil. It has a smooth and chewy texture.

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