Yanti Ting Fusion Cuisine
地方菜 · ⭐ 4.4
Floor 2, Tiantan Jiayuan, No. 196 Chang'an South Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Floor 2, Tiantan Jiayuan, No. 196 Chang'an South Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Osmanthus Jelly Cake, Maoxuewang, Oil-Poured Qinchuan Beef.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: 地方菜
- Rating: 4.4
- Address: Floor 2, Tiantan Jiayuan, No. 196 Chang'an South Road
- Popular dishes: Osmanthus Jelly Cake, Maoxuewang, Oil-Poured Qinchuan Beef, Spicy Chili Oil Fish, Braised Sauce Eggplant Rolls
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Dishes
Osmanthus Jelly CakeGuìhuā Liánggāo is a traditional dessert made from glutinous rice flour and sticky rice flour, mixed with water to form a paste, then steamed. After cooling, it's cut into pieces and drizzled with a syrup made from sugar and osmanthus flowers for a fragrant flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Oil-Poured Qinchuan BeefA Shaanxi-style dish featuring tender beef brisket seasoned with chili oil, Sichuan pepper, and garlic. The hot oil enhances the aroma and flavor, delivering a rich, spicy taste.
Spicy Chili Oil FishOil-poured chili fish is a dish made with fresh fish as the main ingredient, seasoned with chili oil, garlic, and scallions. The fish is steamed or boiled, then topped with heated chili oil and seasonings to infuse the flavor.
Braised Sauce Eggplant RollsStir-fried eggplant stuffed with pork filling, a Chinese dish where sliced eggplant is filled with seasoned meat, then fried or pan-fried and simmered in a savory sauce made from soy sauce, sugar, and starch.
Steamed Giant Tiger PrawnA Cantonese dish featuring fresh tiger prawns steamed in seasoned water and served with soy sauce, highlighting the natural sweetness and tenderness of the shrimp.
Ziyang Steamed PotA traditional Chinese dish made by steaming pork, chicken, tofu, and vermicelli in layers, resulting in rich flavors and tender textures.
Cucumber ChickenHulu 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.
Spicy Chili and Garlic Lamb BloodA spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Huangqiao BaoziHuangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.