Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Tofu with Preserved Eggs · Shredded Pork with Smoked Bean Curd · Mapo Tofu Fish.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Spicy Cumin Lamb Burger · Hand Pulled Noodles with Cumin Beef · Cumin Lamb Biang-Biang Noodles.
Hand-pulled noodles: Noodles stretched by hand from a single rope of dough (la mian) or shaved straight into boiling water from a block (knife-cut, dao xiao mian). Chewy and irregular, they are the base of northwestern dishes like beef noodle soup, cumin lamb noodles and Xi'an's wide biang biang noodles. On this menu as: Biang-Biang Spicy Hand Ripped Noodles · Hand Pulled Noodles with Cumin Beef · Hand-Pulled Noodles with Fried-Eggs.
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Soup & Dumplings · Hot and Sour Soup Dumplings.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu Fish · MaPo Tofu.
Twice-cooked pork: Pork belly simmered whole, sliced thin, then stir-fried until the edges curl and crisp with leeks or cabbage, fermented bean paste and sweet bean sauce. A Sichuan home-cooking classic: rich, salty and only moderately spicy. On this menu as: Spicy Twice Cooked Pork with Noodles Pieces · Dry Fried Cauliflower with Twice Cooked Pork.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Hot and sour souptypically $8 across 186 menus
Wonton souptypically $10 across 175 menus
Sweet and sourtypically $15.95 across 172 menus
Mapo tofutypically $15.95 across 154 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Xiao long baotypically $11 across 106 menus

Shan Xi Magic Kitchen on our other sites

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Shan Xi Magic Kitchen

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Shaanxi Special

Cold Dishes

Shaanxi Noodles

Meat Dishes

Vegetarian Cuisine

Soup & Dumplings

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How these dishes compare

Shan Xi Magic Kitchen on our other sites

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