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Xiu Er Four Nine City · Xinjing Cai (Wukesong Store)

北京菜 · ⭐ 4.8

No. 19, Jingouhe Road, Wancheng Building, 1st Floor (near Wukesong Center)

Dishes

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  刀板香炖台州豆腐

  刀板香炖台州豆腐是一道融合徽菜与浙菜风味的家常炖菜。主要食材包括徽州刀板香（腌制咸肉）和台州特产的盐卤豆腐。制作时将刀板香切片煸炒出油，加入高汤与切块的豆腐一同慢炖，使咸肉的醇厚油脂与咸香充分渗透到细嫩多孔的豆腐中。成菜口感咸鲜浓郁，豆腐饱吸汤汁，软嫩鲜香，刀板香咸香适口，带有独特的腌制风味，整体滋味醇厚，是下饭的佳品。
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  Steamed Big Lake Fish Head with Chopped Chili

  Steamed Large Lake Fish Head with Chopped Chili is a dish made primarily from fresh large lake fish head, combined with辅料 such as chopped chili, ginger slices, and green onion segments, and prepared by steaming. After marinating, the fish head is layered with chopped chili and steamed using steam, resulting in tender fish meat infused with the aromatic flavor of the chili.
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  Changde Beef Trio Delight

  Changde Beef Three Delicacies is a dish primarily made with beef, beef tripe, and beef tendons. The three ingredients are first separately stewed until tender, then stir-fried with chili peppers and spices to create a rich meat aroma and delicious broth.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  Dry-Braised Min Dong Large Yellow Croaker

  Dry-braised Min Dong large yellow croaker is a Chinese dish made with large yellow croaker from the Min Dong region, combined with scallions, ginger, garlic, and other seasonings using a dry-braising method. The fish meat is tender, and the sauce is rich and savory.
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  Signature Sichuan-style Boiled River Catfish

  Signature boiled江团鱼 features江团鱼 as the main ingredient, paired with vegetables such as bean sprouts and cabbage. It is cooked by stir-frying chili peppers and Sichuan peppercorns in oil, then simmered in water. Finally, hot oil is poured over to enhance the aroma.
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  Signature Caviar Roast Duck

  Premium duck marinated and roasted in a hanging oven, featuring crispy skin and tender meat. Served with caviar, delicately placed on the duck or skin to enhance its rich flavor.
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  Signature Caviar-Infused Roast Duck

  Selected premium duck meat is marinated and then roasted in a hanging oven, resulting in a crispy skin and tender, juicy flesh. Served with a special fish roe sauce as a dipping condiment or garnish to enhance the dish's rich flavor profile.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Raspberry Cherry Foie Gras

  Raspberry cherry foie gras features liver delicately cooked low and slow or pan-seared, paired with fresh raspberries and cherries for a fruity, tangy flavor profile.
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  Spicy麻 Chicken Leg

  Spicy麻 chicken leg dish made with tender pigeon legs marinated, fried until crispy, then stir-fried with Sichuan pepper and chili for a numbing, spicy flavor.
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  Xiang She's Signature Pork

  Xiang She Dang Jia Rou is a dish primarily made with pork belly. Typically, the pork belly is cut into pieces, blanched to remove odor, then stir-fried with chili peppers, garlic, ginger, and other seasonings. Soy sauce and sugar are added to braise the meat until it becomes tender and flavorful.
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  Freshly Fried Big Dough Sticks

  Freshly fried big oil sticks are made by mixing flour, water, baking soda, and a small amount of salt into a dough, which is then fermented, cut into strips, and deep-fried in hot oil until golden and crispy. The main ingredients are flour and cooking oil, and the preparation method is frying.
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  Eco Fish Head with Oil Cake

  Stir-fried fish head with oil cakes is a dish made from fresh fish head and handmade oil cakes. The fish head is marinated, pan-fried until golden, then slowly stewed in broth or seasonings to make the flesh tender. The oil cakes are made from flour, water, and a bit of oil, rolled flat and pan-fried until crispy outside and soft inside, served together with the fish head.
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  Tea Oil Stir-Fried Beef in 18 Seconds

  This dish is made with yellow beef as the main ingredient, combined with辅料 such as tea oil, chili peppers, and garlic chives. The beef is sliced and quickly stir-fried for about eighteen seconds to maintain its tenderness. Tea oil imparts a unique aroma to the dish, while the辅料 add layers of flavor.
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  Lime Crispy Shrimp

  Fresh shrimp marinated and deep-fried to a crispy finish, served with a tangy lime dressing for a refreshing taste.
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  Crispy Roast Duck

  香酥烤鸭以整只鸭子为主要食材，经过腌制、挂炉烤制而成。鸭皮经高温烘烤后变得酥脆，鸭肉鲜嫩多汁，通常搭配薄饼、甜面酱和葱丝一起食用。
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  黄牛肝松茸汤

  黄牛肝松茸汤是一道以新鲜黄牛肝菌和松茸为主要食材的滋补汤品。先将黄牛肝菌和松茸清洗切片，与姜片一同放入清水中慢火炖煮，可加入少量枸杞提味。汤色清澈金黄，菌香浓郁扑鼻，口感鲜美醇厚，松茸的独特香气与牛肝菌的滑嫩相得益彰，回味甘甜，营养丰富，适合四季养生食用。

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