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Wo Shi Wo Su · Xi Yuan

素食 · ⭐ 4.4

No. 8 Aiguo Road

Dishes

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  Three-Year Aged Soy Sauce Mapo Tofu

  A spicy and savory tofu dish made with aged soy sauce, minced beef, and chili, known for its rich flavor and numbing heat.
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  April Bamboo Shoots Delight

  April Bamboo Shoots Delight is a seasonal dish featuring fresh spring bamboo shoots as the main ingredient. It primarily uses tender bamboo shoots harvested around April, paired with a small amount of pork belly or ham for umami. The bamboo shoots are shelled, cut into pieces, blanched to remove bitterness, then slowly stewed with meat in broth or stir-fried lightly to preserve their natural flavor. The dish has a crisp and tender texture, highlighting the natural sweetness and freshness of the bamboo shoots.
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  Thirteen Thai Pot (Curry)

  A Thai curry dish made with chicken or shrimp, vegetables, and coconut milk, simmered in a rich blend of spices.
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  Xiyuan No-Fry Chicken

  A delicately seasoned chicken dish, slow-cooked to retain tenderness without frying, served with a special dipping sauce for enhanced flavor.
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  Xiyuan Skewer Grill

  A flavorful skewer dish featuring marinated meats and vegetables grilled over charcoal, known for its aromatic and spicy taste.
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  Som Tum

  A spicy and tangy salad made from shredded green papaya, tomatoes, chili, garlic, fish sauce, lime juice, and crushed peanuts.
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  生菜包

  生菜包是一道以生菜叶为包裹材料，内馅通常包括炒熟的猪肉末、胡萝卜丁、香菇丁等食材，将馅料放入生菜叶中卷起食用的菜品。
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  Red Hot and Spicy

  Hong Hong Huo Huo is a dish that excels in color, aroma, and taste, primarily made with fresh shrimp, red pepper, and green pepper. The preparation involves marinating the shrimp, then quickly stir-frying it with diced red and green peppers, followed by adding a specially prepared sauce to create an enticing red hue.
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  Morel Mushroom Pan-Fried Dumplings

  Morel Mushroom Pan-Fried Dumplings are a dish that combines wild mushrooms with dough. The main ingredients include fresh or dried morel mushrooms, minced pork (or chicken), dumpling wrappers, and basic seasonings like scallions and ginger. The morels are rehydrated (if dried) and chopped, then mixed with the minced meat and seasonings to form the filling, which is wrapped in dumpling skins. The dumplings are then pan-fried in oil until the bottoms are golden and crispy, followed by adding a small amount of water to steam until fully cooked. The result features a crispy bottom and a soft top, with the distinctive aroma of morels complementing the savory meat filling.
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  Mushroom Pan-Fried Dumplings

  Mushroom pan-fried dumplings feature a savory filling of fresh mushrooms, pan-seared to golden crispness for a satisfying texture and rich flavor.
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  Guizhou Tree Tomato Sour Soup Hot Pot

  A traditional Guizhou hot pot featuring tree tomatoes, meat, and a tangy broth that delivers a bold, refreshing flavor.
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  Mock Ginseng Dish

  A nourishing dish made with pig trotters, chicken, and mushrooms, slow-cooked to a tender, savory finish.
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  Braised Chickpeas in Savory Sauce

  Braised Chickpeas in Savory Sauce is a stewed dish primarily made with chickpeas. The main method involves soaking dried chickpeas in advance, then simmering them in a pot with spices such as star anise, cinnamon, and bay leaves. Soy sauce, soybean paste, and sugar are added for seasoning, and the mixture is simmered over low heat until the beans become tender and flavorful, with a thickened sauce. The finished dish features whole, soft beans with a rich, savory aroma.
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  Sour Papaya Salad

  Sour Papaya Salad is a cold dish primarily made with unripe green papaya. The papaya is peeled and shredded, then mixed with shredded carrots, crushed peanuts, fresh herbs (such as mint and cilantro), and fried garlic slices. The dressing is typically a mixture of fish sauce, lime juice, palm sugar, chili, and minced garlic, which is evenly tossed with the ingredients. The salad has a crisp texture and a predominantly sour and spicy flavor, complemented by the umami of fish sauce and the crunch of peanuts.

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