Xi Lai Shun Restaurant

Xi Lai ShunRestaurant was opened at the West Chang’an Street, a street famous for its restaurants, at the call of LengJiaji, the chairman of Beiping Chamber of Commerce at that time in 1930. Soon after its establishment, Xi Lai Shun Restaurant won a reputation as good as Dong Lai Shun. There was a saying that “Dong Lai Shun and Xi Lai Shun find no rivals in mutton dishes.”
Xi Lai Shun are famous for itsstir-friedHalal dishes. All dishes are delicate and magnificent. With the integration of western methods, Xi Lai Shun is more western, distinguished from the traditional Halal cuisines with an eastern style that mostly featuresfrying, stir-frying and boiling. Xi Lai Shun learns from both the eastern and western cuisines’ strong points, using a wide variety of materials with high quality, cooking scrupulously and making beautiful plate presentation. Xi Lai Shun emphasizes the cutting techniques and excels at stir-frying, quick-frying, and stewing, etc. The food islight and delicate, tender and savory, without strong smells. Its signature dishes are MaLianliang Roast Duck, braised cow feet, lycheeprawns, muttonsplashed with boiling oil, and Denglongji (lantern-shaped steamedchickenpreserved by chili and lard) etc.