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Xi Gongguan Fusion Cuisine Minquan Restaurant (Dawang Road Branch)

Western cuisine · ⭐ 4.6

Room 134, Building 108, Beihua Machine Industry Creative Park, No. 27 Xidawang Road (next to Xiyuetang Library)

Dishes

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  Gongguan Fish Head

  Gongguan fish head is made with fresh fish head, tofu, ginger slices, and green onions, slow-cooked or braised. The fish head is marinated with seasonings and gently simmered to create a rich broth and tender fish meat.
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  North German Roast Pork Knuckle with Sauerkraut

  A traditional German dish featuring roast pork knuckle and sauerkraut, made with pork knuckle and cabbage. The knuckle is marinated and roasted until crispy outside and tender inside, while the sauerkraut is fermented with vinegar, sugar, and onions for a tangy flavor.
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  North German Crispy Pork Trotter

  North German Crispy Pork Trotter is a traditional German dish made with pork trotters, which are marinated and then fried or roasted to create a crispy exterior and juicy interior. It is often served with sauerkraut or mashed potatoes.
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  Taj Pot Beef with Cover

  Taj Pot Beef with Cover is a dish made with young beef, vegetables, and seasonings, slowly stewed in a Taj pot. The main ingredients include young beef, carrots, onions, and spices.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Sichuan Spicy Boiled Fish

  Sichuan-style boiled fish features fresh fish with bean sprouts and cabbage, stir-fried with plenty of chili and Sichuan peppercorns, then simmered in broth until cooked, finished with hot oil to enhance aroma.
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  Bretagne Smoked Roasted Chicken

  Bretagne smoked roasted spring chicken features fresh spring chicken marinated and slowly smoked over wood chips. The meat absorbs the smoky aroma, with a slightly charred skin and tender, juicy flesh.
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  Wellington

  Wellington is a Western dish featuring beef tenderloin, marinated and wrapped in parma ham and mushroom sauce, then encased in puff pastry and baked until golden. Served with red wine sauce or mustard.
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  Napoleon Cake

  Napoleon cake is a French dessert made by stacking multiple layers of crisp pastry with light and smooth cream filling. The pastry is created by repeatedly folding dough with butter and baked until golden and crispy; the cream filling is made from fresh cream and sugar, whipped to a dense and细腻 texture. Together, they create the unique layered structure and rich taste characteristic of Napoleon cake.
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  Premium Ocean Maoxuewang

  Premium Ocean Maoxuewang is a Sichuan dish made with seafood, bean sprouts, wood ear mushrooms, and tofu, cooked with a spicy and fragrant flavor.
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  Premium Seafood Mǎoxiāng

  Premium seafood Mao Xue Wang features duck blood, bean sprouts, yellow soybean sprouts, luncheon meat, fish slices, shrimp, squid, and more. Stir-fried with chili, Sichuan pepper, doubanjiang, then simmered in broth and cooked ingredients added sequentially. Finished with hot oil to enhance aroma.
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  Steamed Grouper

  Steamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Pan-Seared Foie Gras with Dried Fig Salad

  Pan-seared foie gras served with a salad of candied figs and fresh vegetables. The foie gras has a slightly crispy exterior and a tender interior, while the sweet figs contrast beautifully with the fresh vegetables.
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  Beef Bone Marrow

  This dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.
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  Braised HanShou Softshell Turtle

  A Hunan specialty featuring HanShou softshell turtle braised with soy sauce, sugar, and aromatics for a rich, savory flavor.
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  Braised Black Pork

  Braised black pork is a Chinese dish featuring black pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a glossy red color.
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  Bamboo Shoots with Shrimp and Lily Bulb

  Gai lan, lily bulb, and shrimp stir-fry is a dish featuring fresh gai lan, fresh lily bulbs, and shrimp. After blanching, they are stir-fried with cooked shrimp and seasoned to perfection.
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  Egg in Egg

  Egg dish made primarily with eggs, typically scrambled and cooked, seasoned with葱花 and salt, and optionally combined with ham or vegetables for a tender, flavorful egg dish.
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  Egg Yolk Chicken Wings

  Egg yolk chicken wings is a dish made by marinating chicken wings, frying them until crispy, then stir-frying with crushed salted egg yolk to coat evenly.
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  Jinxi Hui Quanpin

  Jinxi Hui Quanpin is a Chinese dish made with a variety of ingredients such as chicken, pork, shrimp, and vegetables, stir-fried to create a rich and delicious flavor.

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