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Changan Ji · Da Mei Shan Cuisine (Dazhong Temple 1733 Store)

地方菜 · ⭐ 4.7

Space B1-08, 1733 Commercial Space, No. 18, Beisanhuan West Road

Dishes

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  Firewood Tofu

  Stove-cooked tofu is a dish made with soft tofu, minced pork, scallions, ginger, garlic, and other seasonings, slowly simmered over a wood-fired stove. Tofu cubes are cooked together with minced pork in water and seasonings until fully flavored.
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  Stir-fried Loofah with Farm Fresh Eggs

  Stir-fried loofah with free-range eggs is a home-style dish using fresh loofah and free-range eggs. Slice the loofah, beat the eggs. Heat oil, stir-fry eggs until set, remove. Stir-fry loofah until soft, then combine with eggs, season and serve.
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  Osmanthus Jelly Cake

  Guìhuā 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.
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  Oil-Poured Wide Noodles

  Oil-poured wide noodles are a Chinese noodle dish featuring thick noodles resembling trousers. After boiling and draining, they're mixed with scallions, garlic, chili powder, then topped with hot oil to enhance aroma, followed by soy sauce, vinegar, and salt.
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  Hot-Pressed Lamb Ribs

  Hot-spiced lamb ribs made from Ningxia's lambs, marinated and quickly grilled or pan-fried at high heat, tender with original flavor preserved.
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  Beef Brisket Stewed with Sand Potatoes

  Beef brisket and sand potatoes slowly stewed together, resulting in tender meat and flavorful, soft potatoes soaked in rich sauce.
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  Secret-Recipe Cold Noodles

  Spicy cold noodles is a chilled dish made primarily from wheat flour-based noodles, combined with a secret sauce and various vegetables. The noodles are thin and transparent, with a smooth texture. They are mixed with ingredients such as vinegar, chili oil, and garlic paste, then topped with shredded cucumber and bean sprouts for a refreshing and flavorful dish.
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  Spiced Lamb and Mutton Skewers

  Skewered lamb and mutton, cut into small pieces with alternating fat and lean, marinated with salt, cumin, and chili powder, then grilled over charcoal until slightly charred and fully cooked.
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  Lazhi Meat-filled Flatbread

  Lazhi meat stuffed flatbread is a Chinese snack made primarily from baked flatbread and braised pork that is perfectly balanced between fat and lean. The baked flatbread is crispy on the outside and tender on the inside, while the braised pork has been slowly stewed to perfection, resulting in rich flavor and soft texture. Simply chop the braised pork and stuff it into the sliced flatbread to complete the dish.
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  Tofu Skin with Baby Bok Choy

  A simple and healthy dish made by stir-frying tofu skin with baby bok choy, seasoned lightly with salt and chicken essence.
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  Vinegar-braised Yellow River Carp

  Yellow River carp is simmered with vinegar, soy sauce, sugar, and seasonings. The main ingredients are Yellow River carp and seasonings. First, the fish is pan-fried until golden on both sides, then simmered slowly with vinegar, water, and辅料 to infuse flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork tenderloin is a Chinese dish made with pork tenderloin slices marinated in starch and egg white, then fried or stir-fried. It's finished with a tangy sauce of vinegar, sugar, soy sauce, and cornstarch.
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  Chang'an Gourd Chicken

  Chang'an葫芦 Chicken is a traditional Shaanxi dish made with a whole chicken and a gourd. The chicken is marinated, stuffed into the gourd, deep-fried until golden and crispy, then steamed to absorb flavor. The skin is crunchy and fragrant, while the meat remains tender and juicy.

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