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Xinyuyuan Three Signature Dishes (Qujiang Road Branch)

天津菜 · ⭐ 4.5

No. 17 Qujiang Road, Xiaohaidi

Dishes

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  Wild Fish Head with Pancake

  Fresh wild fish head stewed with special sauce, served with pancake pieces soaked in the broth for a rich, savory flavor.
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  Chicken Vermicelli Salad

  A cold noodle salad made with shredded chicken, cucumber, and carrot, dressed in a tangy and spicy sauce. Popular in Northeast China.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  古法酱大盆骨

  古法酱大盆骨是一道以猪大骨为主要食材的菜肴，经过焯水处理后，与酱油、糖、料酒、八角、桂皮等调料一同炖煮，使骨头入味且肉质软烂。制作过程中注重火候控制，使酱汁浓郁渗透至骨髓。
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  Signature Braised Pork Belly King

  Signature Braised Pork Belly King is a traditional Chinese dish made with fatty pork, braised, sliced, and then inverted into a bowl for steaming. It has a tender texture without being greasy, melting in the mouth, and is more delicious with sauce.
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  Maoxuewang

  Maoxuewang 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.
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  Steam-Pot Seasonal Vegetables

  Steam-cooked seasonal vegetables made with fresh ingredients like carrots, broccoli, green peas, and corn, steamed in a steam pot to retain natural flavor and nutrition.
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  Jinmen Old Jar Yellow Beef

  Jinmen Old Jar Yellow Beef is a traditional dish made with yellow beef, fermented and slowly stewed. The meat is tender, with a rich flavor and unique fermentation taste.
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  Simmered Big Carp in Boiling Spring Water

  Main ingredient is a large carp, cooked with spring water and various seasonings over low heat. The fish meat is tender, and the broth is rich and smooth.
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  Pork Three-Fresh Dumplings

  Pork three-delight potstickers feature pork, chives, and shrimp, wrapped in dough and pan-fried until golden and crispy on the bottom, with a juicy and tender filling.
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  Braised Pork Belly with Preserved Vegetable

  A classic Cantonese dish featuring braised pork belly and preserved mustard greens, tender and deeply flavorful.
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  Old Jar Braised Beef

  Old Jar Braised Beef features tender beef simmered in a traditional jar with rich seasoning for deep flavor.
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  Homemade Organic Spring Water Tofu Skin

  Made from organic soybeans and soaked in natural spring water, then hand-rolled and gently simmered for a tender, aromatic texture.
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  Xinyu Garden Lion's Head

  A classic dish made from hand-formed pork meatballs, slowly braised to perfection, known for its tender texture and rich flavor.
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  Chicken Shredded Noodles

  Chicken丝大拉皮 is a cold dish made with shredded cooked chicken breast and boiled rice noodles, typically mixed with cucumber and carrot strips, then dressed with a sauce of soy sauce, vinegar, garlic, sesame oil, and chili oil.

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