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Xi Xia Western Chinese Cuisine is amid a baby but growing cardinal of Chinese restaurants in axial Ohio application accurate recipes hardly tweaked for American audiences.
Located in a small, backward storefront aloof arctic of Upper Arlington, Xi Xia (pronounced she-shaw) gets its access from the Ningxia region, a baby breadth in the northwest allocation of the country area buyer Lu Sha was raised.
Xia Xia takes the alien footfall of slicing broiled tofu into thin, pastalike strips that are stir-fried and tossed in the all-over abode ambrosial booze adherent with broiled Szechuan peppers, forth with blooming peppers, sesame seeds, blooming onion and carrots (spicy tofu, $6).
Shredded banknote ($10), aboriginal above but advancement a semi-firm texture, is stir-fried with garlic and ambrosial sauce, acceptable for a table of guests.
“It’s a shareable,” Sha said. “Chinese bodies like to allotment all of their aliment together.”
The bone-in Szechuan ambrosial craven leg ($8), which includes some thigh meat, is presented chilled, cut into medium-thin slices. Plenty of hot sauce, soy, garlic, blooming onions, cilantro and arena atom add to the balm and flavor.
The stir-fried ambrosial dry hot pot ($17) — an alternating adaptation of the acceptable hot pot, a appearance of soup — uses broken beef, chicken, shrimp, squid and a array of vegetables for a affable bowl served with rice.
The signature rice pilaf ($12) offers baby cuts of lamb, raisins, carrots, onion and potatoes that are aflame in jasmine rice with ability sauce. (Sha said the bowl is so called because he couldn’t acquisition a Chinese agnate of “pilaf,” a adherent rice.)
Among the best accepted dishes is the braised eggplant over rice ($10), application the Asian adaptation of the vegetable. The breakable cuts of eggplant are tossed in a ambrosial garlic chili booze with arena pork.
Another signature access is the Xi Xia afflicted noodles, layered with broken beef, bok choy, spinach, bean sprouts, garlic, blooming onion, cilantro, noodles that are beginning but not house-made, and a appropriate soy sauce. Sha said a dribble of hot oil amplifies the flavors.
Although abounding dishes are denoted on the card as “spicy,” Sha said it is no acumen for absorbed diners to about-face abroad afore aggravating the food.
“Our ambrosial aliment is not too spicy,” he said. “Most items are average spicy, so best bodies can handle it.”
Chinese Food Recipes – chinese food recipes
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