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Qin Ren Street Northwest Cuisine (Fengcheng Ninth Road Branch)

地方菜 · ⭐ 4.3

Unit 10204A, 2nd Floor, Skirt Building, Hairong Mingcheng Residential Community, Fengcheng 9th Road

Dishes

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  Double Pepper Chicken Noodles

  Double Pepper Chicken Noodles features chicken and green/red peppers. Chicken is diced, stir-fried with peppers, seasoned, then mixed with cooked noodles. Balanced ingredients and precise heat create tender chicken and crisp peppers.
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  IKEA Red Chicken

  IKEA Red Chicken is a dish made with chicken as the main ingredient, combined with red peppers, ginger, garlic, and other seasonings, cooked by stir-frying or stewing. It has a fresh and fragrant taste with a bright red color.
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  Bok Choy with Potatoes

  Bok choy stir-fried with potatoes, a simple and flavorful dish that highlights the natural taste of both vegetables.
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  Qishan Sautéed Pork Noodles

  Qishan Sautéed Pork Noodles are made primarily with noodles and pork, supplemented by various vegetables and seasonings. The noodles are thin and delicate, while the broth is tangy, spicy, savory, and fragrant. The pork is diced and stir-fried with seasoning to create a distinctive sauce called 'saotzi,' which is then cooked together with the noodles, showcasing a rich regional flavor.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  Signature Gourd Chicken

  Signature葫芦鸡 uses a whole chicken, marinated and stuffed with seasonings, then wrapped in a special gourd-shaped mold and steamed. The dish has a unique appearance, tender meat, and rich flavor.
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  Ziyang Steamed Pot Dish

  A traditional dish made with pork, chicken, tofu, and vermicelli, slowly steamed to create a rich, savory flavor.
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  Yellow River Carp from Qin Street

  A dish featuring fresh Yellow River carp, braised with scallions, ginger, garlic, and fermented bean paste, resulting in tender fish and rich, savory sauce.
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  Qin Family Sautéed Fish with Pork Minced Meat

  A Shaanxi specialty dish featuring fresh carp stir-fried with pork mince, vegetables, and a tangy-spicy sauce.
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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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  Sesame Oil Flatbread

  Sesame oil pancake is made from flour, water, and salt, kneaded into dough, rolled thin, coated with sesame oil, folded or rolled, then pan-fried. Crispy outside, soft inside, with rich sesame oil aroma.
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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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  Cucumber Chicken

  Hulu Chicken is a traditional Chinese dish made with a whole chicken and a gourd. The chicken is marinated and then stuffed into the gourd, deep-fried until golden and crispy, and then steamed to finish. The result is a dish with a crispy, fragrant exterior and tender, juicy chicken inside.
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  Scrambled Eggs with Tomatoes

  Tomato and egg stir-fry is a home-style dish made primarily with tomatoes and eggs. The preparation is simple: first scramble and cook the eggs, then add diced tomatoes and stir-fry together. Finally, season with an appropriate amount of salt and sugar.
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  Western Grilled Lamb Ribs

  Western-style grilled lamb chops are marinated and then roasted over charcoal or in an oven. Common seasonings include cumin, chili powder, garlic, and onion. The result is a crispy exterior with tender, juicy meat that preserves the natural flavor of lamb.
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  Shaanxi Hu Lu Chicken

  A traditional dish from Shaanxi, made by marinating chicken, deep-frying until crispy, then stewing in chicken broth for tender, flavorful meat.

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