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Southern Hotel · Huaiyang Cuisine (City Library Store)

江浙菜 · ⭐ 4.8

100 meters east of the intersection of Fengcheng 2nd Road and Weiyang Road (near Xi'an Municipal Library Metro Entrance)

Dishes

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  Shanghai Scallion Oil Chicken

  Shanghai scallion oil chicken is a dish made with chicken as the main ingredient, seasoned with scallion segments and ginger slices. The chicken is boiled, cooled, then drizzled with scallion oil made by stir-frying scallions in oil, infusing the chicken with aromatic flavor and tender texture.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Shredded Beef

  Shredded beef is a dish made primarily with beef, where cooked beef is torn by hand into thin strips and then mixed or stir-fried with seasonings. Common ingredients include green onions, ginger, garlic, and chili peppers, with optional additions like soy sauce, cooking wine, and sugar.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Signature State Banquet Lion's Head Meatballs

  A classic Huaiyang dish made with seasoned pork balls slowly braised in rich broth, tender and flavorful.
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  Mixed Seafood Fish

  A dish made with a variety of fresh fish and seafood, steamed or braised to highlight natural flavors and freshness.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stone Pot Beef Offal

  A dish made with beef offal such as tripe, intestines, and lungs, slow-cooked in a stone pot with spicy seasonings for rich flavor.
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  Stone Pot Boneless Duck Feet

  A dish featuring boneless duck feet simmered in a hot stone pot with seasonings, resulting in tender and flavorful meat.
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  Secret-Recipe Eel

  Secret recipe eel dish made with fresh eel, marinated and deep-fried until crispy, then simmered in a special sauce. Ingredients include eel, ginger slices, green onions, garlic, and a unique seasoning blend.
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  Crispy Pig Trotter

  A Sichuan dish featuring tender pork trotters with a crispy skin, achieved by braising and deep-frying.
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  Fragrant Spare Ribs

  Fragrant spare ribs are made with pork ribs marinated in aromatic spices and slowly stewed until tender, delivering a rich, savory flavor.
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  Nanjing Duck Blood and Noodles

  A traditional Nanjing dish made with duck blood, rice noodles, and seasoned duck broth, often served with duck organs for a rich, savory flavor.
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  Crispy Fried Chicken

  Fragrant crispy chicken is made with chicken as the main ingredient, marinated and then deep-fried until golden and crunchy. The chicken must first be marinated with seasonings to absorb flavor, then fried at high temperature until the skin becomes crispy while the meat remains tender and juicy.

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