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Xinzhā Shīxiong · Xinpài Yuèmì (Xī Sānqí Diàn)

Cantonese cuisine · ⭐ 4.6

Building 1, Courtyard 33, Jiancaicheng East Road, 6th Floor, Room L622

Dishes

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  Three Treasure Egg Fried Rice

  Sanbao Sliding Egg Fried Rice is a fried rice dish primarily made with eggs, ham, shrimp, and rice. The eggs are beaten and stir-fried together with diced ham and shrimp, then cooked with pre-cooked rice until evenly mixed, allowing the rice to absorb the flavors of the egg and ingredients. The result is a smooth, tender texture with rich, layered taste.
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  Central District Company Rice

  Central District Company Rice is a rice dish topped with diced chicken, eggs, carrots, and green peas. Chicken and vegetables are stir-fried with seasonings and served over cooked rice.
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  Ice Cream Mochi French Toast

  Slices of toast soaked in custard, then pan-fried until golden brown, served with ice cream and mochi. Main ingredients: toast, eggs, milk, ice cream, and mochi.
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  Thick Honey Glazed Barbecue Pork

  Thick-cut honey-glazed barbecued pork is made from pork tenderloin or梅花肉 (pork shoulder), marinated and then grilled. The marinade typically includes soy sauce, dark soy sauce, honey, oyster sauce, garlic paste, ginger slices, and five-spice powder to infuse flavor into the meat. During grilling, the glaze is repeatedly brushed onto the surface, creating a glossy finish with a sweet aroma. The finished dish features tender, juicy meat with a bright red color.
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  Char Siu & Soy Sauce Chicken Rice

  Char siu and soy sauce chicken rice combo features grilled char siu and braised soy sauce chicken over steamed white rice. Char siu uses pork tenderloin or梅花肉 marinated in honey glaze and roasted; soy sauce chicken is simmered in soy sauce, spices, and water for rich flavor. Both meats are sliced and served atop the rice.
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  Ancient Method Braised BBQ Pork

  A traditional Cantonese dish made by marinating pork belly in a secret sauce, then slow-roasting to achieve a glossy, tender texture with rich flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Seafood Soup with Rice

  A comforting dish made by mixing hot rice into a flavorful seafood broth, combining the richness of ocean ingredients with the warmth of rice.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Assorted Roasted Meats Platter

  A selection of roasted meats including roast goose, char siu, roast pork, and white-cut chicken, marinated and oven-roasted to achieve a crispy skin and tender, juicy interior.
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  Crab Roe Rice

  Crab roe rice is made by stir-frying or steaming rice with crab roe, crab meat, eggs, and scallions. Some recipes add broth or seasonings for enhanced flavor.
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  Heartbreaking Rice

  The Soul-Rendering Rice is built on优质 rice, topped with pan-seared barbecued pork, silky egg, and fresh green vegetables. The barbecued pork is specially seasoned and grilled to perfection—crispy on the outside and tender within—then drizzled with a house-made sauce that blends harmoniously with the rice, delivering a rich and layered taste experience.

Reviews

• Wynn_4
  The iced pineapple gua bao was such a pleasant surprise — the outside was ice-cold and crispy, not greasy at all, and the fruit inside was tangy, sweet, and super juicy. One bite and the pineapple flavor mixed with the meat in this really refreshing way, definitely woke up my appetite. The seafood soup rice bowl was loaded with stuff — big shrimp, clams, squid, all really fresh, and the broth itself was rich and tasty without being too heavy. Soaked it all up with the rice and it was seriously delicious, I went back for seconds and still wasn't tired of it.