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Xihua Village Inn (Nan Inner Ring Store)

晋菜 · ⭐ 4.9

B1-F4, Lianhua Century Laifuk Shopping Center, Intersection of Qianfeng South Road and Nannneihuan West Street

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Beijing-Shandong Style Fried Meatballs

  A classic Beijing-Shandong dish featuring pork and shrimp meatballs, seasoned with scallions and ginger, then deep-fried until golden and crispy.
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  Taiyuan Traditional Fried Pork

  Taiyuan traditional fried pork is made with pork tenderloin, paired with green peppers and wood ear mushrooms, marinated and quickly stir-fried after a brief oil-frying. The dish has a bright red color, tender meat, smooth texture, and a savory, slightly salty taste.
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  Signature Steamed Pork Meatballs

  A classic Chinese dish featuring large, tender pork meatballs gently simmered in broth until perfectly soft and flavorful.
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  Xinghuacun Imperial Chef Roast Duck

  A premium Peking duck from Xinghuacun, marinated and roasted to perfection, served with pancakes, hoisin sauce, and scallions for a classic Chinese experience.
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  Wu Dalang's Flatbread

  Wu Dalang's baked flatbread is made primarily from flour, mixed with water and yeast to ferment and form the dough. The filling often includes meat and scallions, then baked into a golden, crispy crust with delicious stuffing.
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  Spicy Lobster Mapo Tofu

  A fusion dish featuring king crab or lobster, soft tofu, and minced beef. Tofu is blanched, then stir-fried with seasoned beef, doubanjiang, Sichuan pepper powder, garlic, ginger, and broth, finished with green onions and chili oil.
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  Steamed Grouper

  Steamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
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  Baiyu Fenjiu Stewed Chicken

  Fresh chicken is slowly stewed with Fenjiu, ginger, and scallions, resulting in tender meat and rich wine aroma.
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  Stone Pot Skin-on Donkey Meat

  Skin-on donkey meat is marinated and stewed in a heated stone pot. The meat is tender, the skin crispy and chewy, with rich, aromatic broth.
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  Private Recipe Taro with Fresh Beef Brisket

  Fresh beef brisket and taro are slowly stewed together, resulting in tender, flavorful meat and soft, juicy taro. Sautéed with scallions and ginger, then simmered in broth over low heat to highlight the natural flavors.
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  Braised Pork Belly with Bamboo Plum Wine

  Braised pork belly infused with bamboo plum wine, tender and rich in flavor.
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  Handmade Shrimp Paste Tofu

  Fresh tofu gently simmered with traditional fermented shrimp paste, resulting in a rich, savory dish with a smooth texture.
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  Homemade Tofu Seafood Sauce

  Made with soft tofu and seafood such as shrimp and squid, seasoned with broth or water. Smooth texture with rich, savory flavor.
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  Egg Yolk Cheese Baked Shrimp

  Large shrimp are baked with egg yolk and cheese, resulting in a crispy golden crust and tender, flavorful meat.
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  Grapefruit Fresh Green Bamboo Shoots

  Fresh green bamboo shoots are stir-fried with grapefruit flesh, resulting in a crisp texture and refreshing sweet-sour flavor that highlights the natural taste of the ingredients.

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