Shao Shao Ke Shaanxi Restaurant

Shaanxi-style cold dish. The celery is crisp, with a rich vinegar flavor and a hint of numbing from Sichuan peppercorn oil. The taste is sour, spicy, and appetizing.

Classic cold shredded potatoes. Retains the crispness of the potatoes, with a crunchy texture that is not mushy. The seasoning is mainly the sourness of vinegar and the spiciness of dried chilies, very refreshing.

Quickly stir-fried baby Chinese cabbage. The baby cabbage is tender and crisp, seasoned with vinegar and soy sauce, with a balanced salty and sour taste, and full of wok hei.

Cold mixed black and white wood ear mushrooms. The double-colored wood ear mushrooms have a crisp and chewy texture, served with a sauce of vinegar and dried chilies, creating a sour, spicy, and refreshing taste.

A cold dish made with betel blossoms (half-day flowers). The texture is tender and crisp like bamboo shoots, drizzled with hot oil to release the aroma of spices.

Mushrooms are first braised until flavorful, then deep-fried. The outer layer is crispy, while the inside remains juicy, with a rich mushroom aroma.

A special condiment dish served with meals. Includes pickled garlic, cilantro, and a special chili oil. Can be paired with noodles or dishes according to personal preference to enhance flavor.

Quickly stir-fried A-choy (local lettuce) and spinach. Retains the freshness and nutrients of green vegetables, with a light and delicious flavor.

Cabbage stir-fried with marinated pork slices. The cabbage is crisp and sweet, the pork slices are savory and fragrant, with the spiciness of dried chilies, and full of wok hei.

Quickly stir-fried betel blossom buds (half-day flowers). The betel blossoms are crisp and refreshing, similar to bamboo shoots, stir-fried with mushrooms for a delicate and unique flavor.

Quickly stir-fried seasonal wild vegetables. You can taste the original flavor of seasonal vegetables, with texture and flavor depending on the day's ingredients.

Silken tofu topped with Shaanxi-style saozi (minced meat sauce). The texture is smooth, and the sauce has a unique sour and savory flavor, very appetizing and goes well with rice.

Tofu dish braised in broth, served with pickled vegetables and bamboo shoots. The tofu absorbs the essence of the broth, resulting in a tender texture with the sweetness of vegetables and the slight sourness of pickled ingredients.

Northern Shaanxi-style spicy dish. Tender tofu is deep-fried until it develops tiger-skin patterns, then stir-fried with chilies. The outer layer absorbs the sauce, while the inside remains soft, with a spicy flavor.

Shredded chicken breast quickly stir-fried with egg. The dish has a golden color like osmanthus flowers, the chicken is tender, and the egg flavor is rich.

Selected middle sections of chicken wings, the most tender part. Cooked with vinegar and dried chili sauce, the flavor is sour and spicy, with tender and smooth skin and meat.

De-boned chicken leg wrapped with scallions and deep-fried. The skin is golden and crispy, the chicken is tender and juicy, with scallion aroma infused into the meat. It tastes even better with salt and pepper.

A famous historical dish where fish fillets are cooked with orange sauce. The fish is tender, with the natural fruity aroma and sweet and sour taste of oranges, refreshing and cuts through richness.

Fish fillets stir-fried with dried chilies and Sichuan peppercorn oil. Numbing, spicy, fresh, and fragrant, the fish remains tender, with a rich Shaanxi flavor.

A signature dish combining fish and lamb, where the characters for "fish" and "lamb" form "鮮" (xiān, meaning fresh). Fish and lamb are stir-fried together, resulting in a uniquely delicious flavor with a rich sauce.

Quickly stir-fried pork slices with spiced oil and fresh scallions. The tender pork slices are full of wok hei and scallion aroma, a classic home-style flavor.

Pork slices stir-fried with Shaanxi-style pickled celery (sour cabbage). The pork slices are tender, the sourness is prominent with a hint of spiciness, very appetizing and cuts through richness.

Quickly stir-fried pork large intestine (Hulutou). The large intestine is cleaned thoroughly without any odor, has a chewy texture, and is stir-fried with various chilies and spices, resulting in a numbing, spicy, fresh, and fragrant flavor.

Pork tendon braised with Sichuan peppercorns, black pepper, and dried chili sauce. The tendon is soft, chewy, and gelatinous, with a rich, numbing, and spicy flavor, served with cucumber strips to cut through the richness.

A signature dish of pork stir-fried with dried salted fish. The umami of the salted fish permeates the pork, resulting in a rich, savory flavor that is uniquely captivating.

Selected pork ribs are marinated and then deep-fried. Crispy on the outside and tender on the inside, sprinkled with cumin and chili powder, with a rich Central Asian spice flavor.

Whole pork ribs are first slow-braised until tender, then deep-fried. The outer layer is crispy and aromatic, while the meat inside is easily separated from the bone, offering a rich texture.

Beef tripe strips, first braised then stir-fried. Quickly stir-fried with Sichuan peppercorn oil and fresh scallions. The beef tripe is chewy and tender, with a rich scallion aroma.

Beef tripe strips stir-fried with Shaanxi pickled celery. The sourness is prominent, complemented by the aroma of dried chilies, creating a refreshing and appetizing sour and spicy taste.

Beef tripe strips stir-fried with various chilies, Sichuan peppercorns, and spicy bean paste. Bright red in color, with a rich, numbing, and spicy flavor, full of aroma.

Selected beef slices stir-fried with fermented black beans and scallions. The beef is tender, and the fermented black beans provide a rich savory flavor, a historic delicacy.

Beef slices stir-fried with pickled celery. The meat is tender, with the sour aroma of vinegar and the mild spiciness of dried chilies, offering a rich and multi-layered texture.

Classic spicy and numbing beef stir-fry. Beef slices are stir-fried with Sichuan peppercorns, chilies, and bean paste, resulting in a numbing, spicy, fresh, and fragrant flavor that is very appetizing.

Braised oxtail, a Xi'an Halal specialty. The oxtail is stewed until tender and flavorful, rich in collagen, served with carrots and other vegetables, with a rich sauce.

Shaanxi Baoji-style cold noodles. The noodles are chewy, served with a special spicy and sour vinegar sauce and shredded fried chicken breast, offering a rich and refreshing texture.

Famous Shaanxi Qishan noodle dish. The soup base is sour, spicy, fresh, and fragrant. The toppings (saozi) include diced pork, tofu, eggs, etc., with rich colors and smooth noodles.

Dry mixed noodles. Handmade noodles served with diced lamb and plenty of chopped scallions. The lamb is tender without gaminess, and the scallion aroma is rich.

Cold jelly noodles or dumplings served with a special onion vinegar sauce. The flavor is sour, refreshing, and cool, suitable for summer or as an appetizer.

Warm dumplings drizzled with Shaanxi-style oil-splashed chili oil. The chili oil is fragrant, bright red in color, aromatic but not spicy.

Boiled dumplings, shaped like ingots. Filled with pork and chives, the skin is thin, the filling is abundant and juicy, with a chewy and delicious texture.

Shaanxi-style Baiji mo (baked flatbread). Crispy on the outside, soft and chewy on the inside, with a rich flour aroma. Suitable for stuffing with meat or eating on its own.

Plain noodles without any toppings. You can enjoy the chewy texture and wheat aroma of handmade noodles.

Steamed white rice.