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Yanxi Xinxiangji Fusion Cuisine

Cantonese cuisine · ⭐ 4.3

No. Yi-31 Nan Street

Dishes

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  Cloud-like Sweet and Sour Pork

  Cloud-like sweet and sour pork is made with pork tenderloin, cut into cubes, coated in starch paste, deep-fried until golden, then stir-fried with a tangy sauce of tomato ketchup, sugar, vinegar, water, and a touch of cornstarch. The dish is crispy outside and tender inside, with a bright red color, often garnished with scallions or green peppers.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Hanwoo Beef Steak

  Huanhe beef steak uses premium beef, marinated and then pan-seared. Main ingredient is steak, seasoned with salt, black pepper, and more. High-heat cooking creates a crispy exterior and juicy interior.
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  Secret-Recipe Stinky Mandarin Fish

  Special recipe stinky mandarin fish is made from fresh mandarin fish, which is marinated and fermented before cooking. The fish is first salted and seasoned with spices for several days to develop its unique flavor, then cooked by pan-frying or braising, with辅料 such as ginger, garlic, and chili peppers added for seasoning.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shrimp Paste Hot Pot with Bamboo Shoots

  Shrimp paste hot pot with bamboo shoots is a Chinese dish made with bamboo shoots and shrimp paste, quickly cooked in a hot pot. It has a fresh and tender texture with a rich shrimp paste flavor.
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  Grilled Portobello Mushroom

  Grilled king oyster mushrooms are a dish made from fresh mushrooms, sliced and quickly pan-fried on a hot iron plate. The surface is slightly charred while the inside remains tender, preserving the mushroom's natural aroma.
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  Innovative Soup-filled Roast Goose

  This dish features roast goose made using traditional methods, with crispy skin and tender meat. A special soup is injected into the goose cavity to enhance juiciness. The surface is brushed with榨榔 (a plant oil or spice) before roasting for a unique aroma. The finished product has a bright red color and rich flavor.
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  Foie Gras Pan-Fried Lotus Root Stuffed with Duck Liver

  Pan-fried lotus root slices stuffed with foie gras, golden and crispy. Main ingredients: lotus root and foie gras. Foie gras is filled into lotus root slices before pan-frying.
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  Mahjong Brown Sugar Pancake

  Mahjong brown sugar pancakes are made from flour with brown sugar, sesame, and a little oil. Roll the dough into thin circles, add filling, fold, flatten, then pan-fry until golden on both sides. Crispy outside, sweet inside.

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