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Sheraton Hotel · Caiyue Xuan Chinese Restaurant

Cantonese cuisine · ⭐ 4.1

No. 23, Puxia Zhou Road, Chengmen Town, First Floor, Fuzhou Zhonggeng Sheraton Hotel (near East Gate of Strait Convention and Exhibition Center)

Dishes

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  Braised Sea Cucumber with Matsutake and Meat Broth

  This dish features premium Liaoning sea cucumber as the main ingredient, braised with matsutake mushrooms and a carefully prepared meat broth. The primary method involves simmering the rehydrated sea cucumber and matsutake together in the rich broth over low heat, allowing the ingredients to fully absorb the essence of the soup. The finished dish has a tender texture and a rich, savory broth that highlights the natural flavors of the ingredients.
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  Sichuan-style Spicy Chicken

  Sichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
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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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  Signature Roast Meat Platter

  A selection of classic roasted meats including char siu, roast goose, white-cut chicken, and honey-glazed duck leg, marinated in secret sauce and grilled over charcoal for a crispy skin and tender meat.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Mango Sago with Snow Skin Mochi

  A fusion dessert featuring mango, pomelo, coconut milk, and sago pearls for the mango sago, paired with a soft, sweet snow skin mochi filled with cream and fruit.
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  Rongcheng Lychee Meat

  Rongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
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  Rich Shrimp Soup Imperial Concubine Rice

  Rich Shrimp Soup Imperial Concubine Rice is a dish primarily made with rice and shrimp broth. Key ingredients include rice, fresh shrimp, shrimp heads, shrimp shells, ginger slices, scallions, and green vegetables. The basic method involves first stir-frying shrimp heads and shells to release aroma, then simmering them to create a rich broth, which is strained. Cooked rice is placed in a bowl and topped with the piping hot shrimp broth, allowing the rice to slightly soak. It is typically garnished with shrimp meat and a few green vegetables. The dish is characterized by its orange-red broth color and savory flavor, with the rice absorbing the essence of the shrimp soup.
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  Qingyuan Chicken and Crab Hot Pot

  A Cantonese specialty featuring tender Qingyuan chicken and sweet crab, simmered in a savory broth with ginger, garlic, and chili.
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  Ribeye Steak

  Ribeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
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  Thyme-Baked Tiger Prawn with Beef Cubes

  Tiger prawns marinated in thyme and baked, served with tender beef cubes for a rich, aromatic dish.
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  Braised Abalone Rice in Clay Pot

  Fresh abalone is braised in a clay pot with rice, creating a rich and savory dish where the rice absorbs the flavorful broth.
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  Red Rice Noodle Rolls

  Red rice noodle rolls are made from red rice batter, steamed into thin, transparent rice sheets filled with shrimp, pork, and mushrooms, offering a soft, chewy texture.
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  Taro Shrimp Balls

  Taro shrimp balls are made with fresh shrimp and peeled taro. The shrimp is marinated, coated in a thin layer of starch, and fried with taro cubes until golden and crispy. The dish offers a crunchy exterior and a soft, tender interior with rich flavor layers.
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  Tea King Shrimp

  Fresh shrimp cooked in a special Tieguanyin tea broth, resulting in tender, flavorful meat with a rich tea aroma.

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