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Fushunxiang Big Plate Chicken (Lin Tong Store)

新疆菜 · ⭐ 4.0

50 meters inside the lane opposite the west gate of Fushunxiang Hotel, Jiangzhai South Road

Dishes

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  Premium Chicken Leg Big Pot Chicken

  Premium chicken leg meat stir-fried with potatoes and peppers in a spicy sauce, a flavorful dish from Xinjiang cuisine.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Big Plate Chicken Noodles

  Da Pan Ji Ban Mian is a dish primarily made with chicken and noodles. The chicken is stewed until tender and juicy, then mixed with cooked noodles and a specially prepared sauce. After thorough mixing, the noodles fully absorb the rich flavors of both the chicken and the sauce.
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  Spicy Pepper and Preserved Egg Salad

  A cold dish made by mixing sliced preserved eggs with fresh chili peppers, offering a refreshing and savory flavor.
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  Signature Vegetarian Platter

  A refreshing cold dish featuring a mix of seasonal vegetables tossed in a secret sauce, offering a colorful and healthy meal.
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  Slanted Mouth Hele

  Slanted Mouth Hele is a traditional noodle dish made primarily from buckwheat flour, pressed through a slanted-hole machine. Main ingredients are buckwheat flour and water. The dough is extruded into strands via a press, then boiled and served with braised sauce, seasoning, or soup base. It has a chewy texture and distinctive flavor.
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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Special Large Chicken Leg Casserole

  Made with large chicken leg pieces, potatoes, green and red peppers, stewed to create a rich, flavorful broth with tender, juicy meat.
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  White Skin Noodles

  White skin noodles are a type of noodle made primarily from flour, typically crafted by hand or machine. The noodles have a smooth surface, a light color, and a soft yet elastic texture. To prepare them, flour is mixed with water to form a dough, which is then rested, rolled out, and cut into strips. Once cooked, they can be served with various sauces or broths.
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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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  Xifu Vinegar Noodles

  A Shaanxi specialty dish made from sweet potato or pea noodles, dressed with vinegar, garlic, and chili oil for a refreshing, tangy flavor.
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  Bean Sprout and Wheat Gluten Salad

  A refreshing Chinese cold dish made with bean sprouts and wheat gluten, tossed in a savory dressing of garlic, sesame oil, soy sauce, and vinegar.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.

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