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Xi Yue Restaurant (Hui Tong Times Square Branch)

Home-style Chinese cuisine · ⭐ 3.8

No. 1, Yaohuayuan South Road, Huitong Times Plaza, Courtyard 10

Dishes

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  Traditional Stewed Smelly Mandarin Fish

  Stinky mandarin fish is a dish made by salting and fermenting fresh mandarin fish, then braising it with oil, soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is salted to develop a unique flavor, followed by braising to make the flesh flavorful and tender.
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  Salted Fish with Braised Pork

  咸鱼烧肉 is a dish made primarily with pork belly and salted fish. Pork belly is blanched to remove odor, then simmered with salted fish until the savory aroma infuses into the meat, resulting in tender, flavorful pork.
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  Traditional Roast Chicken

  Stewed rooster cooked the traditional way using a whole chicken, ginger, scallions, garlic, chili, and slow stewed until tender.
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  Stir-Fried Shredded Cabbage

  Stir-fried cabbage with pork or腊肉, garlic, chili, and seasonings until soft. Main ingredients: cabbage and meat.
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  Stir-Fried Meat and String Beans

  A savory stir-fry featuring tender string beans and minced meat, seasoned with common Chinese spices.
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  Anhui Black Hair Pork

  Wannan black-haired pork uses a special black-haired pig from Anhui's Wannan region. The meat is firm with even fat distribution. Commonly cooked by stewing, braising, or stir-frying to preserve its original flavor.
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  Stone Pot Squid and Chicken

  Stone pot squid chicken is a dish featuring fresh squid and chicken, sliced and cooked with vegetables in a preheated stone pot using high heat for quick stir-frying or stewing to retain squid's elasticity and chicken's tenderness, enhanced with scallions, ginger, garlic, and chili.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Brown Sugar Steamed Cake

  Red sugar steamed cake is a蒸制 dessert made from a mixture of glutinous rice flour and wheat flour. After mixing red sugar and water, it is fermented and then steamed in a bamboo steamer. The finished product has a light brown color, a soft texture, and a sweet aroma from the red sugar.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Soup Stone Pot Tofu

  A dish made by simmering soft tofu in a stone pot with a rich broth made from old chicken and pork bones, resulting in a flavorful and tender texture.
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  Fexi Old Hen Chicken Soup with Fried Rice

  Féixī old hen soup is made with old hen as the main ingredient, simmered slowly with ginger slices and green onions. The broth is clear and the chicken is tender. Fried rice uses leftover rice mixed with eggs, green peas, and diced carrots, resulting in fluffy grains and rich aroma.
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  Sizzling Tteokbokki with Squid

  Sizzling Tteokbokki with Squid is a Chinese snack made mainly with tteokbokki and squid. The tteokbokki is pan-fried until crispy on the outside and soft inside, while the squid is quickly stir-fried and cooked together with the tteokbokki, offering a fresh and slightly spicy taste.
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  Fuyang Mountain Delicacy Crispy Pork

  Fuyang Mountain Delicacy Mini Pork Cubes are made with pork cut into cubes, coated with starch and seasonings, then deep-fried until golden and crispy. Combined with mountain ingredients like mushrooms and wood ear, it creates a rich, layered texture.
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  Huangshan Farmhouse Soy Sauce Pork

  Huangshan Farmhouse Soy Sauce Pork is a traditional Chinese dish made with pork belly, marinated with soy sauce, sugar, and spices, then slowly stewed. The meat is tender, with a rich soy sauce flavor and a savory taste.

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