Close

Shu Xiang Yuan Private Kitchen (Xiangxie Huadu Branch)

特色菜 · ⭐ 3.6

Unit 1, Building 2, Phase 1, Xiangxie Huadu Residential Complex, Beihua Street (directly opposite Longtaizi Xuan Hotel)

Dishes

• 

  Dry-Fried Lotus Root Stuffed with Meat

  A Chinese dish made by stuffing lotus root slices with minced meat, then frying and dry-frying to achieve a crispy texture and rich flavor.
• 

  Candied Sweet Potato

  Sweet potato in syrup is a dessert dish primarily made with sweet potatoes. The sweet potatoes are peeled, cut into pieces, and deep-fried until the outside is crispy and the inside is soft. Then, they are stir-fried with sugar syrup to coat the surface with a glossy, thread-like sugar crust. Proper temperature control during preparation is essential to ensure the sugar syrup reaches the right consistency for the signature pulling effect.
• 

  Honghu Lotus Root Soup

  A traditional Chinese soup made with lotus root from Honghu Lake, slow-cooked with pork ribs or chicken for a delicate, savory flavor.
• 

  Beef Three Delicacies Hot Pot

  Beef Three Delicacies Hot Pot is made primarily with beef, beef tripe, and beef brisket, combined with vegetables and soy products as accompaniments. It is cooked using a beef bone broth or clear soup as the base. The sliced ingredients are briefly boiled in the pot and served fresh, preserving the tenderness of the beef and the rich aroma of the broth.
• 

  Spicy Salted Sichuan Boiled Fish

  Fresh fish fillets are simmered in a spicy broth, then seasoned with a special salt and pepper blend for a bold, aromatic flavor.
• 

  Crab Roe Vermicelli Stew

  Crab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
• 

  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
• 

  Fish Head and Fish Ball Hot Pot

  A hot pot dish featuring fish head and handmade fish balls, simmered in a rich broth with vegetables and tofu, offering a savory and nourishing experience.
• 

  Stewed Pig Tails with Soybeans

  Huangdou stewed pig tails is a dish made primarily with pig tails and yellow beans. After preparation, the pig tails are cooked slowly with soaked yellow beans, water, and seasonings until tender and flavorful.
• 

  Stewed Pig Trotter with Soybeans

  A dish made by stewing pig trotters with soybeans, resulting in tender meat and rich flavor.

Reviews