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Xitengya Yan · Refined Chaoshan Cuisine

特色菜 · ⭐ 4.8

Unit 2901, Jiumu Building, Phase I Reconstructed Housing, Liede Village, Linjiang Avenue

Dishes

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  Braised Goose Head

  Braised goose head is made from old goose heads, blanched and slowly simmered in a seasoned broth. It absorbs the rich flavors of the sauce, enhanced by spices like star anise, cinnamon, soy sauce, and cooking wine, resulting in tender, flavorful meat.
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  Ice Skin Chicken

  A creative dish featuring tender chicken wrapped in a chilled rice-flour skin, offering a soft and refreshing texture.
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  Stir-Fried Crab with Ginger and Scallions

  Stir-fried crab with ginger and scallions is a dish featuring crab as the main ingredient, stir-fried with ginger slices and scallion segments. The cleaned crab is cut into pieces and stir-fried with ginger and scallions, then seasoned and cooked until the crab meat is tender and fragrant.
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  Stir-Fried Fresh Seasonal Vegetables

  Stir-fried fresh seasonal vegetables is a vegetarian dish using fresh seasonal greens like spinach, mizuna, baby bok choy, and Chinese broccoli. Wash and cut the vegetables, then quickly stir-fry in hot oil with salt to preserve their crisp texture and natural flavor.
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  Chaozhou Local Celery Stir-fried with Snowflake Beef

  This dish features locally grown Chaozhou celery and snowflake beef as the main ingredients. The snowflake beef is thinly sliced and quickly stir-fried until it changes color, then set aside. Garlic is sautéed in the remaining oil, followed by the celery stalks which are stir-fried until crisp-tender. The beef is returned to the wok and tossed together, seasoned simply with salt and soy sauce. The result is tender beef and crisp celery, highlighting the natural flavors of the ingredients.
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  Special Dessert

  A traditional Chinese dessert made from glutinous rice flour and coconut milk, steamed into soft balls and served with red bean paste or mango sauce.
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  Steamed Tiger Prawn

  A Cantonese dish featuring fresh tiger prawns steamed in water and served with a savory sauce, highlighting the shrimp's natural sweetness and tenderness.
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  Boiled Large Shrimp

  A classic Cantonese dish featuring fresh large shrimp boiled in seasoned water and served with a light soy sauce dressing, highlighting the natural sweetness and tenderness of the shrimp.
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  Steamed Large Shrimp

  A classic Cantonese dish featuring large fresh shrimp steamed in seasoned water and served with a light soy-based sauce, highlighting the natural sweetness and tenderness of the shrimp.
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  Cheese Baked Lobster Pasta

  Fresh lobster meat is combined with pasta and topped with cheese sauce, then baked until golden and creamy.
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  Flower Fish Stewed with Bean Paste and Celery

  This dish features fresh flower fish as the main ingredient, stewed with fermented soybean paste and celery. The primary method involves pan-frying the cleaned fish until lightly browned on both sides, then sautéing with scallions and ginger. Soybean paste is added and stir-fried to release its aroma. An appropriate amount of water is added, brought to a boil, then simmered over medium-low heat to allow the fish to absorb the flavors. Finally, celery sections are added and briefly cooked until the sauce thickens. The resulting dish has tender fish with a rich, savory bean paste flavor, balanced by the fresh aroma of celery.
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  Golden Herb Stir-fried Razor Clams

  A dish featuring fresh razor clams stir-fried with golden herb, offering a savory and aromatic taste.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.

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